Chicken Parmigiano Soup

• 4 tablespoons extra virgin olive oil, plus
• extra virgin olive oil, for drizzling
• 4 chicken breasts, pounded out and cut into bite-sized pieces
• salt & freshly ground black pepper
• 4 garlic cloves, 3 chopped, 1 for rubbing bread
• 2 large onions, thinly sliced
• 1 teaspoon red pepper flakes
• 1 (28 ounce) can pasta-style chunky tomatoes
• 1 quart chicken stock
• 1 cup fresh basil, chopped
• 8 slices Italian bread
• 1 cup parmigiano-reggiano cheese

1. Preheat oven to 350 degrees.
2. Heat a large pot over medium-high heat with 2 T of extra-virgin olive oil.
3. Season the chicken with salt and pepper and add to pot.
4. Cook for about 3-4 minutes, or until just cooked through.
5. Remove from the pot and set aside.
6. Add the other 2 T of extra virgin olive oil along with the chopped garlic, onions and red pepper flakes.
7. Cook for about 3-4 minutes.
8. Add tomatoes and the stock, bring to a simmer and cook for about 3-4 minutes.
9. Add chicken back to the pot and cook for 2-3 minutes.
10. Add the chopped basil and stir to combine.
11. While the soup is cooking, drizzle the sliced bread with some extra-virgin olive oil and season with salt and pepper.
12. Place on a baking sheet and toast until lightly golden, about 3-4 minutes.
13. Remove from the oven.
14. Rub each piece with the garlic clove and top with parmesan cheese.
15. Place back in oven for 1-2 minutes.
16. Serve soup topped with 2 pieces of parmesan toast or, if you prefer, put the bread on the bottom and the soup on top.

extra virgin olive oil, extra virgin olive oil, chicken breasts, salt, garlic, onions, red pepper, pastastyle chunky tomatoes, chicken, fresh basil, italian bread, cheese

Taken from www.food.com/recipe/chicken-parmigiano-soup-194982 (may not work)