Chicken Club Soup

Recipe from

Cooking Light

Nutritional Information

Calories 353
Fat 17.2 g
Satfat 3.2 g
Sodium 512 mg


2 1/2 ounces cubed sourdough wheat bread
1 garlic clove, minced
1 tablespoon plus 1 1/2 teaspoons olive oil, divided
1 cup sliced red onion
1 garlic clove, minced
2 1/2 cups fat-free, lower-sodium chicken broth
2 cups chopped cooked chicken breast
1 1/2 cups water
1 1/3 cups chopped plum tomato
2 tablespoons fresh lemon juice
2 teaspoons chopped thyme
1/2 teaspoon black pepper
1/3 cup sliced green onions
2 bacon slices, cooked and crumbled
1 ripe avocado, pitted, peeled, and chopped


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. 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.

Tiffany Vickers Davis,

Cooking Light

October 2011
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