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Chicken Parmigiano Soup
5.0(7)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.
by CookingONTheSide·published 2006-11-10
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03
Cook for about 3-4 minutes, or until just cooked through. Remove from the pot and set aside.
04Add the other 2 T of extra virgin olive oil along with the chopped garlic, onions and red pepper flakes.05Cook for about 3-4 minutes. Add tomatoes and the stock, bring to a simmer and cook for about 3-4 minutes.06Add chicken back to the pot and cook for 2-3 minutes.07Add the chopped basil and stir to combine.08While the soup is cooking, drizzle the sliced bread with some extra-virgin olive oil and season with salt and pepper.09Place on a baking sheet and toast until lightly golden, about 3-4 minutes.10Remove from the oven. Rub each piece with the garlic clove and top with parmesan cheese.11Place back in oven for 1-2 minutes.12Serve soup topped with 2 pieces of parmesan toast or, if you prefer, put the bread on the bottom and the soup on top.