Chicken and Vegetable Soup

Photo: Johnny Autry; Styling: Mary Clayton Carl

Yield: Serves 6 (serving size: 1 cup soup and 4 teaspoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 257
  • Fat: 7.3g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 15.4g
  • Carbohydrate: 32.8g
  • Fiber: 3g
  • Cholesterol: 25mg
  • Iron: 2mg
  • Sodium: 552mg
  • Calcium: 145mg

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. 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.
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