Chicken Club Soup

From Cooking Light Magazine

• Ready In: 25 mins
• 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

1. Preheat oven to 375°.
2. 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.
3. Meanwhile, heat a saucepan over medium heat. Add 1 tablespoon olive oil. Add onion and 1 minced garlic clove; sauté 2 minutes.
4. Stir in chicken broth, chicken, water, tomato, lemon juice, thyme, and pepper. Bring to a simmer. Cook 5 minutes.
5. Ladle about 1 1/2 cups soup into each of 4 bowls. Sprinkle with croutons, green onions, bacon, and avocado.