Chicken and Vegetable Soup

By snyder

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)

Details

Servings 6
Preparation time 20mins
Cooking time 40mins
Adapted from myrecipes.com

Preparation

Step 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.