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Boulevard Inn Chicken Parmesan Soup

1 pound boneless, skinless chicken breasts
6 cups water
1 tablespoon chicken base
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon freshly chopped garlic
1 cup canned tomatoes with juice
1 small zucchini (unpeeled), diced
1 small yellow squash, seeded, peeled and diced
2 ounces broken thin spaghetti
Salt and pepper to taste
Freshly grated Parmesan cheese for garnish

Boil chicken in water with chicken base, oregano, basil and garlic until chicken is done. Remove chicken; let cool slightly and dice meat.

Return chicken to broth with tomatoes, zucchini, yellow squash and spaghetti. Cook until pasta and squash are tender. Add salt and pepper. Top with freshly grated Parmesan cheese.

Makes 6 to 8 servings.

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