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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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