Italian chicken soup with vegetables
Extra virgin olive oil
1 tsp, divided
1 cup(s), sliced
1 medium clove(s), 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
1¼ tsp, leaves
- 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; grind pepper over top, if desired.
- Makes 1 serving.