Chicken Parm Soup

Ingredients

• 2 medium zucchinis
• 1 lb (450 g) boneless, skinless chicken breast
• 1 tbsp oil
• 4 cups Vegetable Broth, or 1 pkg (900 mL/30 oz) low sodium vegetable broth
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• 1 pkg Roasted Garlic & Parmesan Hot Dip Mix
• 1 can (796 ml/27 oz) low sodium crushed tomatoes
• 1 ¹⁄₂ cups water
• 1 ¹⁄₂ cups grated cheddar cheese

Preparation

1. Dice zucchinis and set aside.
2. Cut chicken into bite-sized pieces. Heat oil in Sauté Pan over medium-high heat. Add chicken to pan and lightly brown, 2—3 min.
3. Add diced zucchini to pan and cook until slightly softened, about 2—3 min.
4. Add broth, dip mix, crushed tomatoes, and water. Cover and bring to a boil, stirring occasionally.
5. When soup is boiling, stir constantly while adding cheese a little bit at a time, until cheese is melted. Add topper, if desired.