Italian chicken soup with vegetables
Extra virgin olive oil
6 cup(s), sliced
6 medium clove(s), minced
Fat free chicken broth
6 cup(s), chopped, and/or other chopped vegetables such as carrots, celery, green beans, broccoli
Cooked shredded chicken breast
6 cup(s), or chopped chicken breast
6 medium, chopped
2 Tbsp, leaves
Fresh lemon juice
- In large pot, heat 1 tbsp oil over medium. Add mushrooms and garlic and cook, stirring, until mushrooms begin to soften and mixture is fragrant, about 5 minutes.
- Add broth and bring to boil over medium-high heat. Add chopped vegetables. Reduce heat to medium-low. Simmer until vegetables are almost tender, about 5 minutes.
- Add chicken, tomatoes, and thyme and simmer until vegetables are tender and chicken is heated through, about 5 minutes. Stir in lemon juice and remaining 1 tbsp oil and season with black pepper.
- Serving size: about 1 cup broth, 1 cup chicken, and 1 cup cooked veggies