Italian Chicken Parmesan Soup

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
350
FAT
54%
CHOL
54%
SOD
32%

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Ingredients for 4 servings

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

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