Italian Chicken Soup with Vegetables
2
Points®
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
Mushrooms
6 cup(s), sliced
Garlic
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
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
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