Italian Chicken Chowder


I can’t believe I haven’t posted this soup recipe here before, because it’s my favorite. I think I originally saw it on the Kraft or Campbell’s website. I can make it from memory. It’s my go-to dinner for last-minute company, because it’s fast and you can double or triple it with hardly any effort. It covers all the food groups. With a can of crescent rolls, it’s a respectable meal. Most importantly, it’s so delicious that I usually burn my mouth trying to eat it right out of the pot. This soup will CHANGE YOUR LIFE.

Italian Chicken Chowder
Serves 2-3.

1/4 cup Italian salad dressing (I love the Kroger Zesty Italian that you can get for a dollar)
1/2 pound chicken breast, chopped
1 14.5-oz can stewed tomatoes, undrained
1 cup chicken broth
1 medium zucchini, chopped
1/2 cup elbow macaroni, uncooked
1 tsp dried basil leaves
1/2 cup shredded mozzarella cheese

1. Heat dressing in a large saucepan over medium heat. Add chicken and cook for 3 minutes, stirring once.

2. Add broth, stewed tomatoes with juices, zucchini, macaroni, and basil. Bring to a boil over high heat.

3. Reduce heat to medium and simmer for about 8 minutes, or until macaroni is tender. Ladle into bowls and sprinkle with shredded cheese.

About Brenda W.

Christian. Memphian. Reader. Writer. True blue Tiger fan. Lover of shoes, the ocean, adventure, and McAlister's iced tea. View all posts by Brenda W. →
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