- 4 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
- 4 chicken breasts, pounded out and cut into bite-sized pieces
- Salt and freshly ground black pepper
- 4 cloves garlic (3 chopped, 1 for rubbing bread)
- 2 large onions, thinly sliced
- 1 teaspoon red pepper flakes
- 1 28-ounce can chunky tomatoes
- 1 quart chicken stock
- 1 cup basil, chopped
- 8 thick slices Italian semolina bread
- 1 cup Parmigiano Reggiano cheese
Preheat oven to 350F.
Heat a large pot over medium-high heat with 2 tablespoons of EVOO, 2 turns of the pan. 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 tablespoons of EVOO 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 EVOO 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 the 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.