Tuesday, April 5, 2011

Chicken Parmesan Soup

Photo From Your Homebased Mom Blog

Oh my goodness!  Deliciousness in a bowl!  I made this for Soup Sunday and it was to die for and the leftovers were even better--don't you love that?  Please try this.  It was delicious!

Chicken Parmesan Soup    
From Your Homebased Mom Blog

4 Tbsp olive oil
2 chicken breasts, skinless, boneless, pounded thin and cut into bite size pieces
1 28 oz can diced tomatoes
1 qt. chicken broth
salt and pepper
1 C fresh basil, chopped
1 tsp red pepper flakes
1 large onion, thinly sliced
8 slices of crusty artisan bread
3 cloves of garlic, chopped
1 whole clove of garlic
1/2 C freshly grated Parmesan cheese
Season chicken with salt and pepper and cook in 2 Tbsp. olive oil.  Cook until just cooked through.  Remove from pan and set aside.

Add remaining olive oil and saute chopped garlic, onions and red pepper flakes.  Cook until onions are beginning to soften.  Add tomatoes and chicken broth and bring to  a simmer and cook for about 5 minutes.  Put the chicken back in and cook for 2-3 minutes.  Add the chopped basil and stir.

While soup is cooking, drizzle the sliced bread with olive oil and sprinkle with salt and pepper.  Place on a baking sheet under the broiler in the oven and toast until lightly golden.  Watch closely.  Remove from oven and rub each slice with the whole clove of garlic.  Top with freshly grated Parmesan cheese.  Place back under broiler for 1-2 minutes until cheese is melted.

Place one slice of toast in bottom of bowl and pour soup over the top.  Add a second toast on top.  Enjoy!


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