Ingredients

Instructions

  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.