Chicken and Vegetable Soup

I love this soup.  It has great flavor without being too full of noodles or spices.

From October 2012 Cooking Light magazine.


1.5 tablespoons EVOO

1 cup chopped onion

1/2 cup chopped carrot (I didn’t have any and it was still great…)

1 tablespoon minced fresh  garlic

1/2 teaspoon black pepper

1/4 teaspoon salt

1 thyme sprig (I only had dried thyme and used about a teaspoon)

3 cups fat-free, low sodium chicken broth (I used about 4 and it could even have more, it tends to run a little dry with leftovers…)

1 (14.5) ounce can fire-roasted diced tomatoes, undrained

1/2 cup uncooked orzo or pastina

5 ounces green beans (about 1 cup) (I used frozen beans.  You could really use any veggies you like here…)

1 cup shredded skinless, boneless rotisserie chicken breast (I used chicken made in the crock pot, then shredded)

2 ounces fresh Parmesan cheese, grated



1.  Heat a Dutch oven over medium-high heat.  Add oil to pan, swirl to coat.

2.  Add onion and next 5 ingredients (through thyme) to pan.  Sauté for about 4 minutes or until onion is soft.

3.  Add broth and tomatoes; bring to a boil.

4.  Add pasta and beans; cook 5 minutes.

5.  If you used a thyme sprig, remove and throw away.

6.  Stir in chicken, and sprinkle with cheese.

7.  Enjoy!  Especially with a good slice of buttered bread or rolls 🙂

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