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1. Add 2 tablespoons of olive oil to a large soup pot over medium heat.
2. Add the chicken and sprinkle with salt and pepper.
3. Cook until the chicken is golden brown on all sides, which takes about 5 minutes.
4. Remove the chicken with tongs and set aside.
5. Add the garlic, onion and red pepper flakes and stir well to combine.
6. Sprinkle with more salt and pepper and sauté until the onions are tender, which takes about 4 minutes.
7. Add the diced tomatoes, chicken stock, water and the reserved chicken and bring the mixture to a boil.
8. Test the seasonings and adjust as needed.
9. Simmer for 10 minutes, or until lightly thickened.
10. Serve garnished with fresh chopped basil and a sprinkle of Parmigiano-Reggiano cheese.
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