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."
photo by lazyme
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
directions
- 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 and the soup on top.
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Reviews
-
This is really good. -
I have to admit - I was a little skeptical with so few ingredients - and time - that this would be a good tasty soup. But, it was! It was really yummy! I think that it was the red pepper flakes that put it over the top with flavor for me. I can never do things as quickly as Rachael, but I've learned to adjust. I did use a homemade chicken broth which I think added a nice full-flavored base. Thanks Lainey for a great, quick soup! -
Im not so sure this took 15 minutes since it took a good while to measure everything out and chop lol. BUT it was very tasty. I used a bit mroe garlic for the toast since I am a garlic fiend! Great recipe for soup, and the parm. toast was excellent!
-
We really enjoyed this tasty and unusual soup. We made it exactly as written, and it was great. Thanks. -
This tasted really good, although we did add a "capful" of dried basil instead of fresh. i only used one medium onion diced, and it was still too much. I say use half a medium/large onion if you're not a big onion person. Otherwise, it passed the husband test and I think we're going to add some pasta to it to tone down the onion. Instead, we added more chicken broth and cooked it a little longer. We didn't float the toast this time, and it kept the broth-onion ratio a little less gunky. Next time I will definitely use less onion!
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
