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Chicken Parmesan Soup with Garlic Knots
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Chicken Parmesan Soup with Garlic Knots

5 hPara 6Nutri-Score C€€
de @itsvivianaalexandra4 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • chicken breasts (boneless, skinless)Carne700 g
  • onion (diced)Frutas y verduras1 pieza
  • tomato pasteDespensa60 g
  • pasta sauceDespensa700 g
  • chicken brothDespensa900 ml
  • heavy creamLácteos240 ml
  • pasta (short shapes such as penne)Cereales250 g
  • Parmesan cheese (grated)Lácteos80 g
  • garlic powderEspecias6 g
  • onion powderEspecias4 g
  • Italian seasoningEspecias6 g
  • saltEspecias5 g
  • pepperEspecias2 g
  • pizza dough (store-bought, at room temperature)Panadería450 g
  • butter (melted)Lácteos80 g

por ración

Nutrición

391kcal

Carbohidratos
29 g
Proteínas
29 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla de cocción lenta
  • Fuente de horno
  • Pincel de cocina
  • Horno

paso a paso

Preparación

  1. Season the chicken in the slow cooker

    • Add the chicken to the slow cooker.
    • Season with salt, pepper, garlic powder, onion powder and Italian seasoning.
    Paso 1

  2. Add the aromatics and liquids

    • Add the onion, tomato paste, pasta sauce and chicken broth.
    Paso 2

  3. Cook on high

    • Cover and cook on high until the chicken is fully cooked and reaches 165°F.
    Paso 3

  4. Shred the chicken

    • During the last 30 minutes, remove the chicken and shred it.
    • Return the shredded chicken to the slow cooker.
    Paso 4

  5. Add the cream and pasta

    • Stir in the heavy cream and the pasta.
    • Continue cooking until the pasta is al dente or cooked to your liking.
    Paso 5

  6. Finish with Parmesan

    • Right before serving, stir in the Parmesan cheese until melted and combined.
    Paso 6

  7. Shape and rest the garlic knots

    • Let the pizza dough come to room temperature, roll it out and cut it into pieces.
    • Tie each piece into a knot and place in a baking pan, then cover with a kitchen towel.
    • Let the knots rise until roughly doubled in size.
    Paso 7

  8. Brush with garlic butter

    • Mix the melted butter with garlic powder and Italian seasoning.
    • Brush the mixture over the knots.
    Paso 8

  9. Bake the knots

    • Bake at 400°F, keeping an eye on them since cooking time depends on their size.
    Paso 9

  10. Serve

    • Brush the knots with a little more garlic butter.
    • Plate the soup, top with extra Parmesan if desired and serve warm with the garlic knots.
    Paso 10
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