Chicken Parmigiano Soup Recipe

Name: Chicken Parmigiano Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees.
2
Heat a large pot over medium-high heat with 2 T of extra-virgin olive oil.
3
Season the chicken with salt and pepper and add to pot.
4
Cook for about 3-4 minutes, or until just cooked through.
5
Remove from the pot and set aside.
6
Add the other 2 T of extra virgin olive oil along with the chopped garlic, onions and red pepper flakes.
7
Cook for about 3-4 minutes.
8
Add tomatoes and the stock, bring to a simmer and cook for about 3-4 minutes.
9
Add chicken back to the pot and cook for 2-3 minutes.
10
Add the chopped basil and stir to combine.
11
While the soup is cooking, drizzle the sliced bread with some extra-virgin olive oil and season with salt and pepper.
12
Place on a baking sheet and toast until lightly golden, about 3-4 minutes.
13
Remove from the oven.
14
Rub each piece with the garlic clove and top with parmesan cheese.
15
Place back in oven for 1-2 minutes.
16
Serve soup topped with 2 pieces of parmesan toast or, if you prefer, put the bread on the bottom and the soup on top.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Parmigiano Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Parmigiano Soup

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