From Cooking Light Magazine
Ingredients: [‘sourdough bread’, ‘garlic clove’, ‘olive oil’, ‘olive oil’, ‘red onion’, ‘garlic clove’, ‘reduced-sodium chicken broth’, ‘cooked chicken breasts’, ‘water’, ‘roma tomatoes’, ‘fresh lemon juice’, ‘thyme’, ‘black pepper’, ‘green onion’, ‘bacon’, ‘avocado’]
Quantity of 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 “]
Number of Servings: 4
Steps: [‘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.’, ‘Meanwhile, 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.’]