Chicken Club Soup Recipe

Name: Chicken Club Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 ounces sourdough bread, cubed; 1 garlic clove, minced; 1 tablespoon olive oil, plus; 1 ½ teaspoons olive oil, divided; 1 cup red onion, sliced; 1 garlic clove, minced; 2 ½ cups reduced-sodium chicken broth; 2 cups cooked chicken breasts, chopped; 1 ½ cups water; 1 ⅓ cups roma tomatoes, chopped; 2 tablespoons fresh lemon juice; 2 teaspoons thyme, chopped; ½ teaspoon black pepper; ⅓ cup green onion, sliced; 2 slices bacon, cooked and crumbled; 1 avocado, pitted peeled and chopped

Servings: persons

2 12 ounces sourdough bread, cubed
1 garlic clove, minced
1 tablespoon olive oil, plus
1 ½ teaspoons olive oil, divided
1 cup red onion, sliced
1 garlic clove, minced
2 ½ cups reduced-sodium chicken broth
2 cups cooked chicken breasts, chopped
1 ½ cups water
1 ⅓ cups roma tomatoes, chopped
2 tablespoons fresh lemon juice
2 teaspoons thyme, chopped
½ teaspoon black pepper
⅓ cup green onion, sliced
2 slices bacon, cooked and crumbled
1 avocado, pitted peeled and chopped

1
Preheat oven to 375.
2
Combine cubed sourdough wheat bread and 1 minced garlic clove; drizzle with 1 1/2 teaspoons olive oil.
3
Toss.
4
Spread bread in a single layer on a baking sheet.
5
Bake at 375 for 8 minutes or until toasted, stirring once.
6
Meanwhile, heat a saucepan over medium heat.
7
Add 1 tablespoon olive oil.
8
Add onion and 1 minced garlic clove; saute 2 minutes.
9
Stir in chicken broth, chicken, water, tomato, lemon juice, thyme, and pepper.
10
Bring to a simmer.
11
Cook 5 minutes.
12
Ladle about 1 1/2 cups soup into each of 4 bowls.
13
Sprinkle with croutons, green onions, bacon, and avocado.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 12 ounces sourdough bread, cubed, 1 garlic clove, minced, 1 tablespoon olive oil, plus, 1 ½ teaspoons olive oil, divided, and more.

Yes, Chicken Club Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Club Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions