Ingredients

The following ingredients have 8 Servings
  • 2 lbs chicken breast
  • 28 oz can crushed tomatoes
  • 3 cups low-sodium broth ((vegetable or chicken))
  • 1/4 tsp salt plus extra to taste
  • freshly ground black pepper (to taste)
  • 2 large onions (diced)
  • 3-4 cloves garlic (smashed and minced)
  • 3 TBSP olive oil or butter
  • 1/2 tsp parsley (plus extra for garnish)
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp dried/ground oregano
  • 2 TBSP tomato paste
  • chopped fresh basil (to taste)
  • crusty bread [1-2 slices for each bowl]
  • freshly grated parmesan cheese (to taste)
  • freshly grated mozzarella cheese (to taste)

Instruction

  • For this recipe you can spend a little extra to save a little extra [time] and grab boneless skinless chicken *or* trim your own and save some cash monies.
  • Once your chicken is prepped and ready, use a meat tenderizer [I won't tell if you saran wrap your hammer] and pound out the chicken until it's uniform in thickness. This is optional, but will help it cook evenly, and a bit quicker.
  • Sprinkle both sides of chicken with salt and freshly ground black pepper. I used 1/4 tsp salt.
  • Next heat a large pot [3 quart or larger] to medium heat with a tablespoon of olive oil, then add the chicken.
  • Cook for about 5 minutes until golden and seared and flip.
  • Add 1 cup of broth and cover.
  • Cook approx 8-15 minutes until fully cooked and opaque [cook time will vary depending on thickness of your chicken, you can use a thermometer to check if it's reached 165F]
  • Once cooked, remove chicken with tongs and shred on a cutting board with two forks.
  • If you own a stand mixer you can use [this] nifty trick to shred it super fast!
  • Return shredded chicken to the same pot and add crushed tomatoes and 2 additional cups of broth. Simmer covered while you saute the onions.
  • Heat a pan to medium heat with 3 tablespoons of butter.
  • Saute garlic first, to infuse the butter, then add onions and saute until tender and, if time permits, a teeny bit caramelized.
  • Season the onions with parsley, garlic powder, paprika, and oregano and add to the soup.
  • Stir in tomato paste and any additional salt and pepper, to taste, and simmer on low until you're ready to dig in.
  • I typically let mine sit on the stove-top a little longer while I prep the toasts.
  • Stir in shredded basil just before serving.
  • Before serving, take this soup to the next level by toasting a few slices of your favorite crusty bread.
  • Rub the toasts with minced garlic [use a little or a lot!] and top with freshly grated Parmesan and mozzarella cheese.
  • Stick the toasts under the broiler to melt the cheese or simply pop a slice on each bowl of soup and use the microwave to melt it; I love doing this simply because the bread soaks up some of the soup and ends up with a french onion soup-esque topping that sends me swooning.