Photo of Italian Chicken Soup with Vegetables by WW

Italian Chicken Soup with Vegetables

2 - 5
PersonalPoints™ per serving
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
6
Difficulty
Easy
Hearty and nourishing, this tomatoey chicken-mushroom soup will warm you right up. Throw in whatever veggies you have on hand. Try a noodle or rice variation by cooking a handful of broken-up lentil spaghetti in the broth or stirring in some leftover cooked grains like brown rice. Up to you! Whatever goes in the pot, a final swirl of olive oil and lemon juice ties everything together.

Ingredients

Extra virgin olive oil

2 tbsp(s), divided

Fresh mushroom(s)

6 cup(s), sliced

Garlic clove(s)

6 clove(s), large, finely chopped

Fat free chicken broth

6 cup(s)

Uncooked cauliflower

6 cup(s), chopped, and/or other chopped vegetables such as carrots, celery, green beans, broccoli

Cooked shredded chicken breast

6 cup(s), (about 4 breasts)

Plum tomato(es)

6 medium, chopped

Fresh thyme

2 tbsp(s)

Fresh lemon juice

1 tbsp(s)

Black pepper

1 tbsp(s), or to taste

Instructions

  1. In a large pot, heat 1 tbsp of the oil over medium. Add the mushrooms and garlic and cook until the mushrooms begin to soften and the mixture is fragrant, about 5 minutes, stirring.
  2. Add the stock and bring to a boil over high heat. Add the chopped vegetables. Reduce heat to medium-low and simmer until the vegetables are almost tender, about 5 minutes.
  3. Add the chicken, tomatoes, and thyme and simmer until the vegetables are tender and the chicken is heated through, about 5 minutes. Stir in the lemon juice and the remaining 1 tbsp oil. Season to taste with the black pepper.
  4. Serving size: about 1 cup broth, 1 cup chicken, and 1 cup cooked veggies

Notes

SERVING SIZE (about 1 cup broth, 1 cup chicken, and 1 cup cooked veggies) 324 Cal, 9 g Total Fat, 2 g Sat Fat, 706 mg Sod, 13 g Total Carb, 5 g Sugar, 0 g Added Sugar, 4 g Fib, 47 g Prot.