Creamy, comforting, clean 20-minute soup made with just a few fresh ingredients
Over medium flame, heat olive oil in a medium pot or Dutch oven. Cut chicken into bite-sized (about 1-inch) pieces), season with sea salt and black pepper then add to pot.
Cook chicken through (about 6-8 minutes). Add tomato soup then stir in crushed red pepper.
Bring soup to a boil then reduce heat to low and simmer for 5-10 minutes. Meanwhile chiffonade basil leaves (easy video tutorial in the recipe notes). Add basil to soup just before serving.
Chiffonade means to slice thinly. Here's a an easy video visual.