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Chicken Parmigiano Soup
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| Cooked chicken cut in cubes | |
| Salt | |
| pepper | |
| 4 cloves | garlic |
| 2 large | onions, thinly sliced |
| 1 tsp | red pepper flakes |
| 1 28-ounces can | chunky tomatoes |
| 1 quart | chicken stalk |
| 1 cup | fresh basil, chopped |
| 1 cup | Parmigiano cheese |
Add 2 tbsp oil in pot along with the chopped garlic, onions and red pepper flakes.
Cook for 4 minutes, add tomatoes and stalk, bring to a simmer and cook for 4 minutes. Add chicken back to pot and cook for 3 minutes, add chopped basil and stir.
Serve with grated cheese on top
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