ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Club Soup

Yield Serves 4

Ingredients

  • 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

Nutrition Information

  • calories 353
  • fat 17.2 g
  • satfat 3.2 g
  • sodium 512 mg

How to Make It

  1. 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.