Super FAST Chicken and Vegetable Soup

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Chicken and Vegetable Soup
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
For a low-carb option. Prepare without orzo. I doubled the recipe and added additional chicken to make it higher in protein.
Ingredients
  • 1½ tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • ½ cup chopped carrot
  • 1 tablespoon minced fresh garlic
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 1 tyme sprig
  • 3 cups fat-free, lower-sodium chicken broth
  • 1 (14.5 ounce) can no-salt-added, fire-roasted diced tomatoes, undrained
  • ½ cup uncooked orzo (rice-snapped pasta) or pasting (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 ½ cup)
Instructions
  1. Heat pot vower 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 green beans; cook 5 minutes. Stir in chicken, and sprinkle with cheese. Discard thyme.
Nutrition Information
Serving size: 6 Calories: 257 Fat: 7.3 Saturated fat: 2.5 Unsaturated fat: 4.1 Trans fat: 0 Carbohydrates: 32.8 Sodium: 552 Fiber: 3 Protein: 15.4 Cholesterol: 25

 

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