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Bruschetta Chicken Soup

Soup is great for spring transitions. This one uses local chicken and farmers market veggies!

Course lunch, Main Course, Soup
Cuisine Italian
Keyword basil, bruschetta, chicken, tomatoes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 2 Tb extra virgin olive oil
  • 1/4 cup diced onion
  • 3 cloves garlic, minced
  • 32 oz chicken broth
  • 1 cup filtered water
  • 1 cup diced tomatoes or cherry tomatoes
  • 1/4 cup fresh basil leaves, torn
  • 2 cups torn cooked chicken
  • sourdough baguette, sliced
  • parmesan cheese, shredded

Instructions

  1. Heat the oil in a soup pot or Dutch oven over medium heat. Add the onion and garlic and saute 3 to 4 minutes until onion is softened.

  2. Pour the broth, water, and tomatoes into the pot with the onions and garlic. Cover and bring to a boil over high heat. Reduce heat and simmer for 5 minutes. Add the chicken and basil, and cook about 2 to 4 minutes more until heated through.

  3. Brush baguette slices with olive oil and sprinkle with cheese. Broil until melted and golden. Serve soup hot topped with parmesan baguette.