Chicken Club Soup
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 1⁄2 ounces sourdough bread, cubed
- 1 garlic clove, minced
- 1 tablespoon olive oil, plus
- 1 1⁄2 teaspoons olive oil, divided
- 1 cup red onion, sliced
- 1 garlic clove, minced
- 2 1⁄2 cups reduced-sodium chicken broth
- 2 cups cooked chicken breasts, chopped
- 1 1⁄2 cups water
- 1 1⁄3 cups roma tomatoes, chopped
- 2 tablespoons fresh lemon juice
- 2 teaspoons thyme, chopped
- 1⁄2 teaspoon black pepper
- 1⁄3 cup green onion, sliced
- 2 slices bacon, cooked and crumbled
- 1 avocado, pitted peeled and chopped
directions
- Preheat oven to 375°.
- Combine cubed sourdough wheat bread and 1 minced garlic clove; drizzle with 1 1/2 teaspoons olive oil. Toss. Spread bread in a single layer on a baking sheet. Bake at 375° for 8 minutes or until toasted, stirring once.
- Meanwhile, heat a saucepan over medium heat. Add 1 tablespoon olive oil. Add onion and 1 minced garlic clove; sauté 2 minutes.
- Stir in chicken broth, chicken, water, tomato, lemon juice, thyme, and pepper. Bring to a simmer. Cook 5 minutes.
- Ladle about 1 1/2 cups soup into each of 4 bowls. Sprinkle with croutons, green onions, bacon, and avocado.
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RECIPE SUBMITTED BY
I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!