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
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.