I have a lot of friends who are consultants for The Pampered Chef.
You can buy from either of my two most serious PC friends here (UT) or here (TN).
I recommend all their products.

Christine served this soup at her open house last year
and I made a mental note to make it at home because I liked it so much.
I forgot about it.

A few weeks ago Amanda posted a picture of this same soup on her Instagram.
I then needed my chicken parmesan fix that had been lingering in remission for a year.
I couldn’t shake it.
I tracked down the recipe and altered it to be sugar-free.
The soup turned out so great I thought I would share it with the rest of you.

First, I had to make my own marinara sauce.  This one was o.k. but I will be searching for a sugar-free bottled marinara. I’m lazy like that. Until I can find one, I guess I will still with making a super large batch and freezing the excess for later use.

Chicken Parmesan Soup

2 cups of cubed sourdough bread (Most sourdough is sugar-free but I’ve also  made these croutons with my honey whole wheat bread and it works fine also)
2 tbsp melted butter
3 tbsp Johnny’s Garlic spread  (I buy this at Costco)
2 tbsp olive oil
1 medium onion chopped
4 minced garlic cloves
1 1/2 cups water combined with 3 dissolved chicken bouillon cubes for broth
2 cups sugar-free marinara sauce
1 can (14.5 oz) diced tomatoes undrained
2 1/2 cups diced cooked chicken breasts

2 oz fresh shredded Parmesan cheese
3/4 cup shredded mozzarella cheese

For the croutons: Toss bread cubes, melted butter and 1 tbsp of the rub together, spread bread onto small cookie sheet. Toast in toaster-oven til slightly brown and crispy. Set aside to serve on top of soup.

The soup: In a large pot, sautee the olive oil, diced onion, and minced garlic over medium heat until onions are cooked through and tender. Add in cooked chicken just for a minute to let the flavors grab into the chicken. Stir in the chicken broth, remaining 2 tbsp rub, marinara sauce, tomatoes. Keep stirring until soup is hot.

(You can microwave this by throwing all ingredients together in a microwave safe dish. Cover it and cook on HIGH 11–13 minutes or until soup is hot.)

Stir in Parmesan right before serving. Sprinkle mozzarella cheese and croutons on top to your heart’s content.

Here is The Pampered Chef video tutorial for their original unaltered recipe.

Enjoy! My whole family sure did.