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.
Most broths and canned tomatoes are salted so beyond seasoning the chicken breast, I typically wait until the very end to add any additional salt and pepper. This way you can season it perfectly to suit your tastes! I've made the soup with an added 1/2 cup of half and half (for creaminess) and without, both are delicious! Enjoy!Nutrition facts below are an estimate provided by an online nutrition calculator and have been calculated before optional toppings and extras. Enjoy!