Ingredients:

1⁄4 of a 16-oz loaf of French bread

2 Tbsp olive oil

3 Tbsp garlic and herb rub, divided

1 1⁄2 cups unsalted chicken stock

2 cups marinara sauce

1 can (14.5 oz) diced tomatoes with garlic and onion (about 13⁄4 cups), undrained

2 1⁄2 cups diced cooked chicken breasts

3 garlic cloves

1 oz fresh Parmesan cheese

3⁄4 cups shredded mozzarella cheese, divided

 

Directions:

Cut bread into 3⁄4-in. (2-cm) cubes using color-coated bread knife. (You should have about 2 cups.) Toss bread cubes, oil and 1 Tbsp of the rub in deep covered baker. Microwave bread cubes, uncovered, on HIGH 3–4 minutes or until they begin to brown, stirring every minute. Spread croutons over a piece of parchment paper to cool. Stir stock, remaining 2 Tbsp rub, marinara sauce, tomatoes, chicken and garlic pressed with garlic press into baker. Microwave, covered, on HIGH 11–13 minutes or until soup is hot. Grate Parmesan using microplane adjustable fine grater. Carefully remove baker from microwave and stir in Parmesan. Top soup with half of the mozzarella and sprinkle with half of the croutons. Top with remaining mozzarella. Let stand, covered, 2–3 minutes or until cheese is melted. Serve soup with remaining croutons.

 

Yield: 6 Servings

 

U.S. Nutrients per serving (about 1 1⁄4 cups): Calories 330, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 60 mg, Sodium 980 mg, Carbohydrate 23 g, Fiber 3 g, Protein 28 g