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
Recipe by Prevention RD at https://preventionrd.com/2013/09/chicken-and-vegetable-soup/