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! 

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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

Chicken-Barley Soup with Vegetables and Pesto

I found this delicious soup recipe in a cook book called Flat Belly Diet. I've made it a few times, and Love it!! Make sure all of the chopped vegetables are about the same size. It's only 260 calories per serving too! Enjoy :)

#healthy #soup #flatbellydiet #groupon #vegetables #chicken #pesto #cookbook #recipes 

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Ingredients:

• 4 cups low-sodium chicken broth
• 2 cups water
• 1/2 cup pearled barley
• 12 ounces boneless, skinless chicken breast halves
• 1 can (14 1/2 ounces) no salt added stew tomatoes
• 1 large leek (white and tender portion of green), halved lengthwise, rinsed well, and cut into 1/2" slices
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 ribs celery, chopped
• 1/2 cup frozen corn kernels
• 6 tablespoons pesto

Directions:

1. Bring the broth and water to a boil in a large pot or Dutch oven over high heat. Add barley, and chicken, reduce the heat to low, cover, and cook for about 30 minutes or until barley is tender, stirring several times. Remove the chicken to a cutting board. Shred when cool enough to handle. Set aside.
2. Add the tomatoes (with juice), leek, onion, carrots, and celery and raise the heat to high. Reduce the heat to low when the mixture comes to a boil, cover, and simmer for 20 minutes or until the vegetables are tender.
3. Add the corn and reserved chicken. Simmer, uncovered, for 5 minutes or until warmed through.
4. Ladle into 6 bowls and top each with 1 tablespoon of the pesto.