Chicken and White Bean Soup

Here is another recipe that I tried for my family tonight. The result turns out good. I am happy that my baby likes it too. I will definitely going to make it again for cooler weather. I serve the soup with warm toasty garlic bread.

Chicken and White Bean Soup


Verdict: 3.25 out of 5
Hands-on time: 30 minutes
Total time: 40 minutes

Ingredients:

2 smoked bacon slices, chopped
12 ounces skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces
½ cup chopped onion
1 minced garlic clove
1 cup chopped plum tomato
2 tablespoons chopped fresh oregano
¼ teaspoon black pepper
2 cups water
2 cups fat-free, lower sodium chicken broth
2/3 cup uncooked orzo (rice shaped pasta)
1 (15 ounce) can organic white beans, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon white wine vinegar
¼ teaspoon salt


Directions:

1. Cook bacon in a large saucepan over medium heat 7 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.

2. Add chicken to drippings in pan; sauté 6 minutes. Remove chicken from pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomato, oregano, and pepper; cook for 1 minute, stirring constantly. Return bacon and chicken to pan. Stir in 2 cups water and broth, scraping pan to loosen browned bits. Bring to a boil. Add orzo, and cook for 9 minutes or until al dente. Add beans; cook 2 minutes or until heated. Remove from heat; stir in parsley, vinegar, and salt.

Yield 4 servings.

Calories 335; Fat 9.9 g (sat 2.8 g, mono 2.5 g, poly 1.5 g); Protein 26 g; Carb 35.4 g; Fiber 5.1 g; Chol 61 mg; Iron 3.2 mg; Sodium 530 mg; Calc 64 mg


-Recipes by Deb Wise, Cooking Light April 2011