Chicken Bruschetta Soup
1. Heat oil in a 5 to 6-qt. saucepan or Dutch oven on medium heat. Add onion and garlic; cook 3 to 4 minutes until onion is softened.
2. Add broth, 1 cup water and tomatoes. Cover and bring to a boil over high heat. Reduce heat to medium and simmer 5 minutes. Stir in chicken and basil. Cook about 2 to 4 minutes or until heated through. Serve topped with shaved Parmesan cheese or Toasted Parmesan Croutons.
- 9 g Total Fat
- 1.5 g Saturated Fat
- 60 mg Cholsterol
- 1040 mg Sodium
- 24 g Protein
- 8 g Total Carbohydrates
- 1 g Dietary Fiber
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Nutritional Information
- 9 g Total Fat
- 1.5 g Saturated Fat
- 60 mg Cholsterol
- 1040 mg Sodium
- 24 g Protein
- 8 g Total Carbohydrates
- 1 g Dietary Fiber
Directions
1. Heat oil in a 5 to 6-qt. saucepan or Dutch oven on medium heat. Add onion and garlic; cook 3 to 4 minutes until onion is softened.
2. Add broth, 1 cup water and tomatoes. Cover and bring to a boil over high heat. Reduce heat to medium and simmer 5 minutes. Stir in chicken and basil. Cook about 2 to 4 minutes or until heated through. Serve topped with shaved Parmesan cheese or Toasted Parmesan Croutons.