This soup immediate caught my eye when I was going through my Cooking Light magazine. It wasn't full of necessary ingredients, didn't have a super high sodium amount and just looked super tasty. Plus, it didn't take very long to make.
Usually I don't mind letting a soup simmer on the stove for a couple of hours on a Saturday or Sunday, but sometimes you just need a soup recipe that you can whip together during the week on a particularly cold night.
Chicken and Vegetable Soup
Source: Cooking Light, October 2012
- 1 ½ tbsp. olive oil
- 1 large onion, chopped
- 1 carrot, peeled and coined
- 1 cup green beans, cut into 1" pieces
- 1 garlic clove, minced
- 1 sprig thyme
- salt and pepper
- 3 cups fat-free low-sodium chicken broth
- 14.5 oz can no-salt-added fire roasted tomatoes
- ½ cup orzo pasta
- 1 cup cooked chicken, shredded
- ½ cup fresh Parmesan cheese
1. Heat olive oil in a large saucepan over medium heat. Season the onions, carrots and green beans with salt and pepper.
2. Add onions, carrots, green beans, garlic and thyme to saucepan. Cook for 5-7 minutes or until slightly softened.
3. Add the chicken stock and tomatoes, undrained to the saucepan. Bring to a boil and cook for 5 minutes. Reduce the heat to low and add the orzo and chicken. Cook for 10-12 minutes more or until the vegetables are soft.
4. Top each bowl of soup with a teaspoon or so of the Parmesan cheese.
For a quick cooking soup, I was impressed with the amount of flavor in this. I really enjoyed it and had the leftovers the next day for lunch.
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