Italian Chicken Soup with Vegetables
- Total Time
- 0:27
- Prep
- 0:15
- Cook
- 0:12
- Serves
- 1
- Difficulty
- Easy
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.
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extra virgin olive oil1 tsp, divided
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fresh mushroom(s)1 cup(s), sliced
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garlic clove(s)1 medium clove(s), minced
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canned chicken broth1 cup(s)
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uncooked cauliflower1 cup(s), small florets, and/or chopped green beans
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cooked skinless boneless chicken breast(s)1 cup(s), chopped, diced
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plum tomato(es)1 medium, diced
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fresh thyme1 ¼ tsp, leaves
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lemon(s)1 slice(s)
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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.