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Chunky Chicken Soup Mediterranean Style

Ingredients
  Olive oil 1 Tablespoon
  Yellow onion 1 Medium, coarsely chopped (1 Cup)
  Sweet green pepper 1 Medium, cored, seeded, and coarsely chopped (3/4 Cup)
  Garlic 2 Clove (10 gm), minced
  Canned low sodium tomatoes 14 1⁄2 Ounce, chopped (1 Can, With Juices)
  Chicken stock/Low-sodium chicken broth 4 Cup (64 tbs)
  Water 2 Cup (32 tbs)
  Long grain white rice 1⁄2 Cup (8 tbs)
  Minced fresh basil/1 teaspoon dried basil, crumbled 1 Tablespoon
  Carrots 6 Medium, peeled and sliced 1/2 inch thick (4 1/2 Cups)
  Skinless boneless chicken breasts 1 Pound, cut into 3/4-inch cubes
  Frozen green beans 10 Ounce (1 Package)
  Chopped black olives 1⁄2 Cup (8 tbs)
  Black pepper 1⁄4 Teaspoon
Directions

1 In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic and saute, stirring occasionally, for 5 minutes or until the vegetables are soft.
2 Stir in the tomatoes with their juice, the stock, water, rice, and basil and bring to a boil. Adjust the heat so that the mixture simmers gently, cover, and cook for 10 minutes. Add the carrots and cook 5 minutes longer.
3 Add the chicken, green beans, and olives and cook, uncovered, for 5 minutes or until the chicken is just cooked through. Stir in the black pepper.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy

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