Italian Chicken Soup with Vegetables
Extra virgin olive oil
2 Tbsp, divided
6 cup(s), sliced
6 medium clove(s), finely chopped
Fat free chicken broth
6 cup(s), chopped, and/or other vegetables (such as carrots, celery, green beans, and/or broccoli)
Cooked shredded chicken breast
6 cup(s), (from about 4 breasts)
6 medium, chopped
2 Tbsp, leaves
Fresh lemon juice
- 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.
- 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.
- 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.
- Serving size: about 1 cup broth, 1 cup chicken, and 1 cup cooked veggies