Italian Chicken Soup with Vegetables
2 - 5
PersonalPoints™ per serving
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
6
Difficulty
Easy
Brothy and filled with vegetables, this chicken soup is a warming, comforting meal that’s ideal for an easy lunch or quick dinner. To bulk it up, you can toss in any cooked grain you have on hand, such as rice, farro, barley or quinoa, which will also add some nice texture and chew to each bite. You can use leftover chicken you have or a rotisserie chicken—one deli chicken generally yields about 3 cups total of white and dark meat. Just before serving, if you want to add extra richness to this humble soup, you could drizzle 1 tbsp of extra virgin olive into the pot along with the lemon juice, and consider garnishing each serving with grated Parmigiano Reggiano cheese.
Ingredients
Extra virgin olive oil
2 Tbsp, divided
Fresh mushroom(s)
6 cup(s), sliced
Garlic clove(s)
6 medium clove(s), minced
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), or chopped chicken breast
Plum tomato(es)
6 medium, chopped
Fresh thyme
2 Tbsp, leaves
Fresh lemon juice
1 Tbsp
Black pepper
1 Tbsp