August 2nd, 2012

Garlic Chicken Soup

Garlic Chicken Soup



When I first came across the recipe for this soup, it was just called Garlic Soup.  It had a good flavor and I could tell there was potential, but I felt like it needed a few more ingredients.  I added chicken, Parmesan cheese, and I doubled the amount of garlic and some of the other spices.  Those changes made a definite improvement, and the recipe is now good enough to share with you.  To make this soup, you’ll need tomatoes, two chicken breasts, garlic, olive oil, fresh white bread crumbs, Parmesan cheese, chili powder, Hungarian paprika, dried minced onion, garlic powder, parsley, water, two eggs, and salt and pepper.

Peel the tomatoes by placing them in boiling water for about one minute and then run them under cold water.  The skins should come off easily.

Chop the tomatoes.  Set aside.  Make fresh bread crumbs by placing torn pieces of bread in a blender and processing until you have fine crumbs.  Mince the garlic.

Cut the chicken into bite-sized pieces.  Heat the oil in a large pan; add the chicken and garlic and cook until the chicken is lightly browned.  Add the breadcrumbs and Parmesan cheese and cook over medium heat for about 3 minutes.  Add the chopped tomatoes, spices, and water.  Bring to a boil; then lower the temperature slightly and continue to cook for about 15 minutes.  Lower the temperature and add eggs in a thin stream to simmering soup.  Cook over low heat for another 2 minutes. Garlic Chicken Soup

Posted under Soups

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