This post is sponsored by No Yolks. All comments and opinions are my own.
Soups and stews are my go-to meals on a busy week. You just can’t beat a one pot recipe where you don’t have to worry about making a bunch of different dishes. Typically all your proteins, starch and sides combine for great taste in just one pot!
I make a point to keep soup basics on hand so that I can throw together a soup any time I need it. With some broth and a bag of No Yolks Noodles and I am on my way to something that is absolutely “souperb!”
Quick and easy to prepare, No Yolks Noodles help you cook up a healthy, delicious meal in a flash. They cook up fluffy and firm every time, and stay that way in all your favorite recipes. Made from egg whites, No Yolks® have no cholesterol and are low in fat and sodium.
One of our favorites ways to use the noodles is in this recipe for Chicken Parmesan Soup. It combines all the flavors of the chicken parm that you love…you just eat it with a spoon instead of a knife and fork!
The ingredient list is not too difficult. In fact, you likely have many of them already in your pantry/fridge!
I would estimate maybe 10 minutes of prep time…probably less if you are quick with your tools. Shred some cheese, cut up the chicken and chop the garlic and you are ready to get started.
Throw the chicken, garlic, salt and pepper into a large pot. Brown the chicken and then in goes the water, broth and condensed soup. Bring that to a boil and stir in the No Yolks Noodles. Let those cook up for a few minutes and then the peas go in followed but the basil.
The soup is done at this point but this last step is one that you don’t want to miss. You’ll divide the soup into 4 crocks and top with cheese, breadcrumbs and drizzle with olive oil. The crocks go under the broiler for just a minute or so. You are just looking to melt the cheese and brown the breadcrumbs.
Those two minutes of effort add so much to the soup. The melty cheese with those crispy breadcrumbs add amazing flavor and the perfect texture that make this soup a winner.
You can use any No Yolks Noodle that you have handy…the broad, extra wide or even the dumplings. Perfect in this soup recipe, tasty casseroles and so much more. A bag of No Yolks is the easiest way to go from soup to “SOUPERB”! Find No Yolks Noodles and dumplings in the pasta aisle at your local Publix
- 6 oz No Yolks® Extra Wide Egg Noodles
- 1/4 cup olive oil, divided
- 12 oz boneless and skinless chicken breast, sliced
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cans (each 10 oz) condensed tomato soup
- 3 cups reduced sodium chicken broth
- 1 cup frozen peas
- 1/4 cup fresh basil, thinly sliced
- 1/2 cup mozzarella, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup bread crumbs
- Heat 2 tbsp oil in Dutch oven or large saucepan set over medium heat. Cook chicken, garlic, salt and pepper for 5 to 8 minutes or until chicken starts to brown.
- Stir in 3 cups water, tomato soup and chicken broth; bring to a boil. Reduce heat to medium.
- Stir in noodles and cook for 8 minutes. Stir in peas and continue to cook for 2 to 3 minutes or until noodles are tender and peas are cooked. Stir in basil.
- Meanwhile, preheat broiler to high. Divide soup into 4 crocks. Top with shredded mozzarella, Parmesan cheese and bread crumbs. Drizzle with remaining olive oil.
- Broil for 2 to 3 minutes or until cheese is melted and bread crumbs are golden brown and toasted.
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