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Italian Chicken Soup with Vegetables

Italian chicken soup with vegetables

2
Points®
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
6
Difficulty
Easy
Hearty and nourishing, this tomatoey chicken-mushroom soup will warm you right up. Throw in whatever veggies you have on hand. Try a noodle or rice variation by cooking a handful of broken-up lentil spaghetti in the broth or stirring in some leftover cooked grains like brown rice. Up to you! Whatever goes in the pot, a final swirl of olive oil and lemon juice ties everything together.

Ingredients

Extra virgin olive oil

2 Tbsp, divided

Mushrooms

6 cup(s), sliced, sliced

Garlic

6 clove(s), finely chopped

Fat-free reduced sodium chicken broth

6 cup(s)

Cauliflower

6 cup(s), chopped, and/or other vegetables (such as carrots, celery, green beans, and/or broccoli)

Cooked shredded chicken breast

6 cup(s)

Plum tomato

6 medium, chopped

Fresh thyme

2 Tbsp, leaves

Fresh lemon juice

1 Tbsp

Black pepper

1 Tbsp

Instructions

  1. In a large pot, heat 1 tbsp of the oil over medium. Add the mushrooms and garlic and cook until the mushrooms begin to soften and the mixture is fragrant, about 5 minutes, stirring.
  2. Add the stock and bring to a boil over high heat. Add the chopped vegetables. Reduce heat to medium-low and simmer until the vegetables are almost tender, about 5 minutes.
  3. Add the chicken, tomatoes, and thyme and simmer until the vegetables are tender and the chicken is heated through, about 5 minutes. Stir in the lemon juice and the remaining 1 tbsp oil. Season to taste with the black pepper (and optional salt).
  4. Serving size: about 1 cup broth, 1 cup chicken, and 1 cup cooked veggies

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