And here continues my saga for soup. This one is a great alternative to a chicken noodle soup. It is loaded with vegetables and low in calories. The best part it takes only 10 minutes to prepare. Added parmesan gives the broth a nutty flavor. You can swap green beans for spinach or snap peas, tomatoes for bell peppers, carrots for zucchinis or whatever vegetables you have handy. Anything goes in it!
So here is what you need for 6 plates:
Chicken Vegetable Soup
Rate this recipe
3ratings
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
A great healthier alternative to a chicken noodle soup which is loaded with vegetables and low in calories.
1 (14,5 oz can) fire roasted diced tomatoes, undrained
1/2 cup uncooked orzo, pastini or other small pasta
5 oz green beans (cut into 1 inch pieces)
1 cup shredded boneless rotisserie chicken breast
1/2 cup fresh Parmesan cheese, grated
Instructions
Heat olive oil in a saucepan, add onion, carrot, garlic, salt and pepper and thyme. Sautee for 4 minutes.
Add broth and tomatoes, bring to boil.
Add pasta and beans and cook on a medium heat for 5 minutes.
Stir in chicken and parmesan. Discard thyme. Enjoy!
Notes
Swap green beans for spinach or snap peas, tomatoes - for bell peppers, carrots - for zucchinis or whatever vegetables you have handy. Anything goes in it!
