Total Time
Prep 5 mins
Cook 10 mins

Rachael Ray made this on her show recently and I can't wait to try it. It sure looks good and healthy. She promoted this as a 15-minute soup.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Heat a large pot over medium-high heat with 2 T of extra-virgin olive oil. Season the chicken with salt and pepper and add to pot.
  3. Cook for about 3-4 minutes, or until just cooked through. Remove from the pot and set aside.
  4. Add the other 2 T of extra virgin olive oil along with the chopped garlic, onions and red pepper flakes.
  5. Cook for about 3-4 minutes. Add tomatoes and the stock, bring to a simmer and cook for about 3-4 minutes.
  6. Add chicken back to the pot and cook for 2-3 minutes.
  7. Add the chopped basil and stir to combine.
  8. While the soup is cooking, drizzle the sliced bread with some extra-virgin olive oil and season with salt and pepper.
  9. Place on a baking sheet and toast until lightly golden, about 3-4 minutes.
  10. Remove from the oven. Rub each piece with the garlic clove and top with parmesan cheese.
  11. Place back in oven for 1-2 minutes.
  12. Serve soup topped with 2 pieces of parmesan toast or, if you prefer, put the bread on the bottom and the soup on top.
Most Helpful

I have to admit - I was a little skeptical with so few ingredients - and time - that this would be a good tasty soup. But, it was! It was really yummy! I think that it was the red pepper flakes that put it over the top with flavor for me. I can never do things as quickly as Rachael, but I've learned to adjust. I did use a homemade chicken broth which I think added a nice full-flavored base. Thanks Lainey for a great, quick soup!

lazyme February 10, 2008

Im not so sure this took 15 minutes since it took a good while to measure everything out and chop lol. BUT it was very tasty. I used a bit mroe garlic for the toast since I am a garlic fiend! Great recipe for soup, and the parm. toast was excellent!

anme January 21, 2008