Italian Chicken Soup with Vegetables
- Total Time
Toss in any cooked grain you have on hand such as rice, farro or quinoa – just make sure to account for any extra SmartPoints values.
extra virgin olive oil1 tsp, divided
fresh mushroom(s)1 cup(s), sliced
garlic clove(s)1 medium clove(s), minced
canned chicken broth1 cup(s)
uncooked cauliflower1 cup(s), small florets, and/or chopped green beans
cooked skinless boneless chicken breast(s)1 cup(s), chopped, diced
plum tomato(es)1 medium, diced
fresh thyme1 ¼ tsp, leaves
grated Parmesan cheese1 ½ Tbsp
- 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; sprinkle with cheese. Grind pepper over top, if desired.
- Makes 1 serving.