Chicken Parmigiano Soup
Rachael ray made this on her show recently and i can't wait to try it. It sure looks good and healthy. She promoted this as a 15-minute soup.
Steps
Preheat oven to 350 degrees.
Heat a large pot over medium-high heat with 2 t of extra-virgin olive oil.
Season the chicken with salt and pepper and add to pot.
Cook for about 3-4 minutes , or until just cooked through.
Remove from the pot and set aside.
Add the other 2 t of extra virgin olive oil along with the chopped garlic , onions and red pepper flakes.
Cook for about 3-4 minutes.
Add tomatoes and the stock , bring to a simmer and cook for about 3-4 minutes.
Add chicken back to the pot and cook for 2-3 minutes.
Add the chopped basil and stir to combine.
While the soup is cooking , drizzle the sliced bread with some extra-virgin olive oil and season with salt and pepper.
Place on a baking sheet and toast until lightly golden , about 3-4 minutes.
Remove from the oven.
Rub each piece with the garlic clove and top with parmesan cheese.
Place back in oven for 1-2 minutes.
Serve soup topped with 2 pieces of parmesan toast or , if you prefer , put the bread on the bottom .
Ingredients
extra virgin olive oil, chicken breasts, salt & freshly ground black pepper, garlic cloves, onions, red pepper flakes, pasta-style chunky tomatoes, chicken stock, fresh basil, italian bread, parmigiano-reggiano cheese