Chicken Parmesan Soup

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -On a baking sheet, add the chicken breasts.

Step 3 -Sprinkle the chicken evenly with 1/2 teaspoon of the salt, 1/2 teaspoon of the black pepper, the garlic powder, and 1/2 teaspoon of the dried basil.

Step 4 -Drizzle the chicken with the extra olive oil.

Step 5 -Bake the chicken breasts until they reach an internal temperature of 165 degrees F, about 20 minutes.

Step 6 -Transfer the baking sheet from the oven and allow the chicken breasts to cool until safe to handle.

Step 7 -Cut the chicken breasts into cubes and set them aside.

Step 8 -In a stock pot over medium heat, heat 1 tablespoon of the remaining olive oil.

Step 9 -Add the onions, the garlic, 1 teaspoon of the remaining salt, 1 teaspoon of the remaining black pepper, and the remaining dried basil and cook, while stirring, until the onions soften, about 5-6 minutes.

Step 10 -Add the tomato paste to the onion mixture and cook, while stirring, until it is incorporated and caramelized, about 5 minutes.

Step 11 -Add the chicken cubes, the tomatoes and their juices, and the chicken broth to the onion mixture and stir to combine.

Step 12 -Bring the soup mixture to a boil, then reduce the heat to a simmer.

Step 13 -Add the rotini and cook, while stirring occasionally, until it is al dente, about 8-10 minutes.

Step 14 -Add 1/2 cup of the parmesan cheese and stir to combine.

Step 15 -Taste the soup mixture for seasoning and add the extra salt and the extra black pepper, as needed.

Step 16 -Serve the soup with the extra parmesan cheese, the basil leaves, and the garlic bread.