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