Chicken Club Soup

Ingredients

• 1  avocado pitted ripe peeled chopped
• 0.5 teaspoon pepper black
• 2  bacon crumbled cooked
• 2 cups chicken breast cooked chopped
• 1  garlic clove minced
• 0.3 cup green onions sliced
• 2 tablespoons juice of lemon fresh
• 2.5 cups lower-sodium chicken broth fat-free
• 1 tablespoon olive oil divided
• 1.3 cups plum tomatoes chopped
• 1 cup onion red sliced
• 2.5 ounces sourdough wheat bread cubed
• 2 teaspoons thyme leaves chopped
• 1.5 cups water 

Equipment

• bowl
• baking sheet
• sauce pan
• ladle
• oven

Directions

1. Preheat oven to 37
2. Combine cubed sourdough wheat bread and 1 minced garlic clove; drizzle with 1 1/2 teaspoons olive oil. Toss.
3. Spread bread in a single layer on a baking sheet.
4. Bake at 375 for 8 minutes or until toasted, stirring once.
5. Heat a saucepan over medium heat.
6. Add 1 tablespoon olive oil.
7. Add onion and 1 minced garlic clove; saut 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.
8. Sprinkle with croutons, green onions, bacon, and avocado.