Chicken and Vegetable Soup

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Happy 33rd Birthday, Mr. Prevention!

Yep, that’s right. The husband turns the big 3-3 today. Of course, he has given me no guidance as to what he wanted or wanted to do, so he’s stuck with what I’ve planned…which is very little. Birthdays should always be on weekends. Wouldn’t that be nice?

I mean, the man is actually easier to cook for than he is to shop for. In fairness, “this is actually good” came out of his mouth during our quinoa dinner on Monday night. Mmmhmmm. No lie.

(Recipe coming soon.)

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When Mr. P’s grandma asked if I was making a cake for his birthday, I felt like a terrible person. That would be the nice thing to do, wouldn’t it? Make my husband a birthday cake. Yet, I never think to make birthday cakes. For anyone. Perhaps because cake-making is a skill I simply do not possess?

Instead, I’ll stick with taking him out to dinner.  I’ll spare him the quinoa and vegetables for an evening.

And maybe not give him a hard time when he orders a 400+ calorie margarita and a second basket of tortilla chips to scoop up the sodium-packed, ketchup-like, very sub-par restaurant salsa.

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I have no idea what is in store for the Birthday Boy, other than him opening his gift which I very much so hope he enjoys. I won’t spill the beans just in case he visits the blog today (it happens like once a year, I’d hate for today to be the day…).

I’ll skee-daddle home from a work party in hopes of spoiling him just a bit…and with no intention of cooking. Though, he’d welcome this meal again…happily. Both of us.

I think it was the pasta that had him sold. The chicken, too. This soup offers up enough for the meat lover, carb lover, and veggie lover alike. Plus, it comes with the guilt-free calorie count of 320 calories for a heaping bowl full and enough fiber and protein to keep plenty satisfied. Furthermore, dinner is ready in 30 minutes or less and with only 1 dirty pot.

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Chicken and Vegetable Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Tbsp extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 3 cloves fresh garlic, minced
  • ½ tsp freshly ground black pepper
  • ¼ tsp salt
  • 2 tsp fresh thyme, minced
  • 4 cups fat-free, lower-sodium chicken broth
  • 1 (14.5 oz) can no-salt-added, diced tomatoes, undrained
  • ½ cup uncooked orzo
  • 1 cup frozen green beans
  • 1 yellow squash, sliced into half-moons
  • 1 cup shredded skinless, boneless rotisserie chicken breast
  • 2 oz (~1/2 cup) fresh Parmesan cheese, grated
Instructions
  1. Heat a Dutch oven over medium-high heat and add oil; heat until hot. Add onion and carrots and saute 4-5 minutes or until softened. Add garlic, pepper, salt, and thyme, stirring constantly for 30 seconds or until fragrant.
  2. Add broth and tomatoes; bring to a boil. Add orzo, green beans, and yellow squash; cook 5 minutes. Stir in chicken and heat through. Serve with Parmesan.
Notes
Recipe ever so slightly adapted from Cooking Light
Nutrition Information
Serving size: 1½ cups Calories: 320 Fat: 11.5 Carbohydrates: 33.3 Sugar: 8.0 Sodium: 727 Fiber: 5.3 Protein: 19.0

 BUSY day ahead. Happy Birthday, Mr. P!

Be well,

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3 Comments

  1. September 25, 2013 / 5:15 pm

    Happy Happy Birthday to Mr. P! Have fun going out tonight – I wouldn’t mind a 400 calorie drink after the day I’ve had! 😀

    I am doing a giveaway of your cookbook tomorrow – so excited!! 😀

  2. September 26, 2013 / 10:18 am

    Happy Birthday to Mr. P. Its his birthday – he totally deserves two of those margaritas 😛 😛 You can always make up with this soup and quinoa later. Hope you guys had fun.

  3. Becky
    September 29, 2013 / 6:40 pm

    Just made this recipe, but added in a can of cannellini beans too. Delicious!

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