Chicken Parmigiano Soup

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
759
FAT
99%
CHOL
62%
SOD
85%

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Ingredients for 4 servings

4 tablespoons extra virgin olive oil (EVOO), plus some for drizzling

4 chicken breasts, pounded out and cut into bite-size 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 can chunky tomatoes (28 ounces)

1 quart chicken stock

1 cup basil, chopped

8 thick slices Italian semolina bread

1 cup Parmigiano Reggiano cheese

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