Brothy and filled with vegetables, this chicken soup is a warming, comforting meal that’s ideal for an easy lunch or quick dinner. To bulk it up, you can toss in any cooked grain you have on hand, such as rice, farro, barley or quinoa, which will also add some nice texture and chew to each bite. You can use leftover chicken you have or a rotisserie chicken—one deli chicken generally yields about 3 cups total of white and dark meat. Just before serving, if you want to add extra richness to this humble soup, you could drizzle 1 tbsp of extra virgin olive into the pot along with the lemon juice, and consider garnishing each serving with grated Parmigiano Reggiano cheese.
In large pot, heat 1 tbsp oil over medium. Add mushrooms and garlic and cook, stirring, until mushrooms begin to soften and mixture is fragrant, about 5 minutes.
Add broth and bring to boil over medium-high heat. Add chopped vegetables. Reduce heat to medium-low. Simmer until vegetables are almost tender, about 5 minutes.
Add chicken, tomatoes, and thyme and simmer until vegetables are tender and chicken is heated through, about 5 minutes. Stir in lemon juice and remaining 1 tbsp oil and season with black pepper.
Serving size: about 1 cup broth, 1 cup chicken, and 1 cup cooked veggies
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1789g)|
|Recipe Makes: Servings|
|Calories from Fat: 34 (22%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 5518.4mg||190 %|
|Potassium 1781.8mg||47 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 4.6g||19 %|
|Sugars, other 13.6g|
|Protein 20.5g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 154
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