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Chicken and White Bean Soup

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Calories: 335
Fat: 9.9g
Saturated fat: 2.8g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 1.5g
Protein: 26g
Carbohydrate: 35.4g
Fiber: 5.1g
Cholesterol: 61mg
Iron: 3.2mg
Sodium: 530mg
Calcium: 64mg

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Ingredients

  • 2 smoked bacon slices, chopped
  • 12 ounces skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 cup chopped plum tomato
  • 2 tablespoons chopped fresh oregano
  • 1/4 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
  • 1/4 teaspoon salt

Details

Servings 4
Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

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.

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