Parmesan chicken soup

Normally I am not a fan of soup as main course but sometimes it is a very easy way to be sure to have a warm meal after a long day out.

For 3p bake 600 grams of chicken, seasoned with chicken herbs, in olive oil. When crispy, remove the chicken. Fry 2 chopped large white onions, 4 garlic cloves and a spicy little pepper in the same oil. Add 2 cans of peeled tomatoes and a crust of parmigiano cheese. Stir and add the chicken, 2 bay leaves and a bunch of fresh oregano. Cook for at least 1h at low heat. Store the dish in the fridge.

30 mins before dinner reheat the soup. Stir now and again. Add pepper and salt.

Cut old bread in cubes. Bake shortly in the oven, on baking paper, mixed with some olive oil and 1 table spoon of dried oregano.

Serve the soup with burrata or mozzarella and the croutons. This is a complete meal and really tasty.

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