Chicken and Vegetable Soup
INGREDIENTS
- ☐ 1 1/2 tablespoons extra-virgin olive oil
- ☐ 1 cup chopped onion
- ☐ 1/2 cup chopped carrot
- ☐ 1 tablespoon minced fresh garlic
- ☐ 1/2 teaspoon freshly ground black pepper
- ☐ 1/4 teaspoon salt
- ☐ 1 thyme sprig
- ☐ 3 cups fat-free, lower-sodium chicken broth
- ☐ 1 (14.5-ounce) can no-salt-added, fire-roasted diced tomatoes, undrained
- ☐ 1/2 cup uncooked orzo (rice-shaped pasta) or pastina (tiny star-shaped pasta)
- ☐ 5 ounces green beans, cut into 1-inch pieces (about 1 cup)
- ☐ 1 cup shredded skinless, boneless rotisserie chicken breast
- ☐ 2 ounces fresh Parmesan cheese, grated (about 1/2 cup)
PREPARATION
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 4 minutes.
3. Add broth and tomatoes; bring to a boil.
4. Add pasta and beans; cook 5 minutes.
5. Stir in chicken, and sprinkle with cheese. Discard thyme.