Friday, February 20, 2015

Skinny Chicken-Vegetable Soup

If you'd prefer, this healthy soup can made with turkey instead of chicken. I've made it both ways and it is yummy, and filling! Enjoy! 

#healthy #soup #chicken #turkey #skinnymeal #vegetables #lunchfortheweek #cinsfabfinds 


Ingredients:

  • 2 medium onions, chopped
  • 2 medium carrots, halved and thinly sliced
  • 2 celery ribs, chopped
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 4 cups water
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1/2 cup frozen peas
  • 1 bay leaf
  • 4 teaspoons sodium free chicken bouillon granules
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 teaspoon hot pepper sauce, optional
  • 1/2 cup uncooked whole wheat orzo pasta
  • 2 cups cubed cooked chicken breast
  • 1 tablespoon minced fresh cilantro

Directions:
  1. In a large saucepan, saute the onions, carrots, celery, and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and pepper sauce if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  2. Meanwhile, cook orzo according to package directions; drain. Stir orzo and chicken into soup; heat through. Discard bay leaf. Sprinkle with cilantro. Yield 6 servings





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