Chicken and Vegetable Soup

Chicken and Vegetable Soup Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl


Serves 6 (serving size: 1 cup soup and 4 teaspoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 257
Fat 7.3 g
Satfat 2.5 g
Monofat 3.5 g
Polyfat 0.6 g
Protein 15.4 g
Carbohydrate 32.8 g
Fiber 3 g
Cholesterol 25 mg
Iron 2 mg
Sodium 552 mg
Calcium 145 mg


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)


1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through thyme) to pan; sauté 4 minutes. Add broth and tomatoes; bring to a boil. Add pasta and beans; cook 5 minutes. Stir in chicken, and sprinkle with cheese. Discard thyme.

Kate Parham,

Cooking Light

October 2012
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