Chicken Parm Soup

Prep your tomatoes

Preheat your oven to 400.

Prep your canned tomatoes. You want to get as much liquid separated from the tomatoes as possible (keeping both). Place a strainer over a large bowl and dump in tomatoes and juice, and squish tomatoes until there is very little juice remaining and tomatoes are broken into small chunks. Set both aside.

Start your soup

In a large dutch oven or pot over medium heat, add 2 tbsp olive oil. Once hot, add your onions with a large pinch of salt and cook until translucent, 3-4 minutes.

Add 2 tbsp tomato paste and cook until deeply red, about 5 more minutes.

Add 1 tbsp fresh basil, 2 tsp oregano, 1/2 tsp chili flakes, 4 cloves minced garlic and cook for about 1 minute.

Add just the flesh of the canned tomatoes and cook until darkened, about 3 more minutes.

Add remaining tomato juice, 4 cups broth and chicken breasts. Bring to a simmer and let cook for 15 minutes while we prep the croutons.

Make your croutons

Rip or cut your stale bread into 1 inch cubes. Place on a baking sheet and toss with 2 thsp olive oil and a generous pinch of salt.

Bake for 10 minutes or until golden brown, tossing halfway through. Keep the oven on.

Finish the soup

Remove chicken from soup and shred, then add back to soup with 2 tsp red wine vinegar and mix.

Now to assemble, moving quickly, sprinkle croutons overtop your soup and sprinkle will 2 cups shredded mozza.

Bake at 400 for 5 minutes, then broil for another 5 until cheese is golden brown and bubbling.

Top with parm and fresh basil to serve it up.