Categories: Chicken, Main Dish, Rachael Ray, Soup
Ingredients
- 2 tablespoons extra virgin olive oil (EVOO)
- 4 boneless, skinless chicken thighs, cut into bite-size pieces or thin strips
- Salt and freshly ground black pepper
- 3 cloves garlic, chopped
- 1 large onion, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 can diced tomatoes (28 ounces)
- 2 cups chicken stock
- 2 cups water
- 1 tablespoon basil, chopped
- 1/2 cup grated Parmigiano Reggiano cheese
Directions
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Place a large pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chicken with salt and pepper, add it to the pot and cook until golden brown, about 5 minutes. Remove the chicken from the pot and set aside.
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Add the garlic, onion and red pepper flakes to the pan, season with salt and pepper, and cook until the onions are tender, 3-4 minutes. Add tomatoes, stock, water and reserved chicken back to the pot and bring up to a bubble. Adjust the seasoning with salt and pepper, and simmer until lightly thickened, about 10 minutes. Stir in the chopped basil just before serving.
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Serve the soup topped with a sprinkle of Parmigiano Reggiano.