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Chicken Parmesan Soup
This would go well with our 7-up biscuits.
4 cups of chicken broth 1/2 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped carrots 1/2 tsp oregano 2 chicken breasts, chopped olive oil salt and pepper to taste 1/2 cup half and half cream 2 eggs 3/4 cup grated Parmesan (not the powdered kind)
Saute chicken in small amount of olive oil. When no longer pink, set aside.
In a medium sized soup pot or Dutch oven, heat chicken broth. Add oregano and vegetables. Cook on medium heat for 15 minutes.
In a small bowl mix together eggs and grated cheese. Add slowly to the broth mixtures while stirring. Add in half and half, chicken after cheese has melted.
Season with salt and pepper too taste.
Our homemade dinner rolls would go great with this recipe!