4 tablespoons extra-virgin olive oil
4 chicken breasts, pounded out and cut into bite-sized pieces
salt & freshly ground black pepper
3 garlic cloves, chopped
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
1. 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. Cook for about 3-4 minutes, or until just cooked through.
2. Remove from the pot and set aside. Add the other 2 T of extra virgin olive oil along with the chopped garlic, onions and red pepper flakes. Cook for about 3-4 minutes.
3. 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.
4. Serve soup topped with toasted garlic bread or slices of fresh parmesan cheese.
Recipe from Rachael Ray