Chicken Vegetable Soup

I found this recipe for Chicken & Vegetable Soup in a recent copy of Cooking Light magazine. I made a few changes based on what was in my kitchen. It is a super simple recipe and I used frozen green beans and carrots from our summer garden. On this cold January day, I long for summer!

Chicken Vegetable Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• ½ cup shredded carrots
• 3 garlic cloves, minced
• 1 teaspoon Italian seasonings
• ½ teaspoon pepper
• ¼ teaspoon salt
• 64 ounces homemade chicken stock or store bought
• 1 (14.5 oz) can diced tomatoes
• ¾ cup uncooked orzo
• 1 cup cut frozen green beans
• 1 cup cooked shredded chicken
• Parmesan – optional

Directions
1. Over medium heat, add olive oil to a soup pan. Add the onion, carrots, garlic, and seasonings. Saute for 2-3 minutes or until carrots and onions are softened.

2. Add the broth and tomatoes. Bring to a boil.

3. Add the orzo, green beans and chicken. Cook for 5 minutes.

4. Optional – Sprinkle Parmesan on top of each serving.

Print recipe for Chicken & Vegetable Soup.