Chicken and White Bean Soup

PUBLISHED ON: 05.01.2011

A hearty rustic soup made with chunks of boneless skinless chicken thighs, with a hint of smoked bacon, Cannelini beans, orzo pasta, fresh plum tomatoes and oregano, simmered together in a flavorful broth.

Serve with a crusty Italian bread and a salad or makes for a wonderful meal by itself. 

Chicken and White Bean Soup
Serves 4
Recipe from Cooking Light

2 smoked bacon slices, chopped
12 ounces, boneless chicken thighs, trimmed and cut into 2-inch pieces
1/2 cup chopped onion
1 garlic clove, minced
1 cup chopped fresh plum tomato
2 tablespoons chopped fresh oregano
1/4 teaspoon freshly ground black pepper
2 cups water
2 cups fat-free, chicken broth
2/3 cup uncooked orzo (rice shaped pasta)
1(15-ounce) can organic white beans, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon white wine vinegar
1/4 teaspoon salt
1. Cook bacon in a large saucepan over medium heat 7 minutes or until crisp.  Remove bacon from pan, reserving drippings in pan; set bacon aside.
2.  Add chicken to drippings in pan; saute 6 minutes.  Remove chicken from pan.  Add onion and garlic to pan; cook 4 minutes or until tender.  Add tomato, oregano, and pepper; cook for 1 minute, stirring constantly.  return bacon and chicken to pan.  Stir in 2 cups water and broth, scraping pan to loosen browned bits.  Bring to a boil.  Add orzo, and cook for 9 minutes or until al dente.  Add beans; cook 2 minutes or until heated.  Remove from heat; stir in parsley, vinegar, and salt.

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