Parmesan Chicken All Night Soup
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 8
1 rotisserie chicken
8 cups water
1 teaspoon ground oregano
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 can original Rotel tomatoes
2 tablespoons minced garlic
8 ounces penne pasta
1 1/2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese

1/2 cup shaved or shredded Parmesan
1 tablespoon roughly chopped fresh basil (or green onions or parsley)

Pick meat off the chicken. Place meat in a bowl, cover and refrigerate. Place chicken carcass in crock pot. Pour water over chicken and add oregano, poultry seasonings, salt and pepper. Cover and set on low. Cook all night (or all day-8 hours). This makes a terrific stock as base for the soup. Remove chicken bones, skin, etc. and strain. Add Rotel, garlic and pasta. Let cook on high for another hour. Taste and adjust seasonings. Add mozzarella, Parmesan and chicken (that you put in frig). Once cheese melts and chicken is hot, it's ready to serve. Garnish each bowl with shaved Parm and chopped basil or green onions or parsley.

This recipe is shared April 9-13, 2018 on radio stations
NewsTALK 94.3 FM, AM 570 WKYX, AM 1320 and 99.5 FM WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY. 
Check out more recipes online at: 

On the Net:

Banks Market

Published 08:00 PM, Sunday Apr. 08, 2018
Updated 08:53 AM, Saturday Jan. 12, 2019