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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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:
1. Preheat oven to 350 degrees.
2. 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.
3. Cook for about 3-4 minutes, or until just cooked through. Remove from the pot and set aside.
4. Add the other 2 T of extra virgin olive oil along with the chopped garlic, onions and red pepper flakes.
5. Cook for about 3-4 minutes. Add tomatoes and the stock, bring to a simmer and cook for about 3-4 minutes.
6. Add chicken back to the pot and cook for 2-3 minutes.
7. Add the chopped basil and stir to combine.
8. While the soup is cooking, drizzle the sliced bread with some extra-virgin olive oil and season with salt and pepper.
9. Place on a baking sheet and toast until lightly golden, about 3-4 minutes.
10. Remove from the oven. Rub each piece with the garlic clove and top with parmesan cheese.
11. Place back in oven for 1-2 minutes.
12. 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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