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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Cooking Light Magazine 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.
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