Chunky Chicken Soup Mediterranean Style
|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|
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.