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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Ingredients:
1 pound(s) boneless, skinless chicken breasts, cubed |
1/4 cup(s) butter, melted |
1 cup(s) chopped baby portobello mushrooms |
6 slice(s) day-old french bread (1 inch thick), cubed |
1 teaspoon(s) dried parsley flakes |
2 tablespoon(s) grated parmesan cheese |
1 9.3 oz. package(s) minestrone soup mix |
1 tablespoon(s) olive oil |
1 medium zucchini, quartered lengthwise and sliced |
Directions:
1. Prepare soup according to package directions, adding zucchini and mushrooms. Meanwhile, in a large skillet, cook chicken in oil for 10-12 minutes or until juices run clear. Stir into soup.
2. For croutons, in a large bowl, combine butter and parsley. Add bread cubes and toss to coat. Arrange in a single layer on an ungreased baking sheet.
3. Sprinkle with Parmesan cheese. Bake at 400 degrees for 7-8 minutes or until golden brown, stirring occasionally. Serve with soup.
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