Italian chicken soup with vegetables
1 tsp(s), divided
1 cup(s), sliced
1 clove(s), medium, minced
Canned chicken broth
1 cup(s), small florets, and/or chopped green beans
Cooked skinless boneless chicken breast(s)
1 cup(s), chopped, diced
1 medium, diced
Grated Parmesan cheese
- Heat 1/2 tsp oil in a small saucepan over medium heat. Add mushrooms and garlic; cook, stirring, until mushrooms begin to soften and mixture is fragrant, about 2 minutes.
- Add broth; bring to a boil over medium-high heat. Add cauliflower (and/or green beans); reduce heat to medium-low and simmer until almost tender, about 4 minutes.
- Add chicken, tomatoes and thyme; simmer until vegetables are tender, about 2 minutes. Drizzle with remaining 1/2 tsp oil and fresh lemon juice; sprinkle with cheese. Grind pepper over top if desired.