This week's recipe was a play on comfort food. I love chicken soup, but Im not a fan of the traditional chicken noodle soup from a can. Never have been. When I found this recipe though, I thought it looked like something I would love. Thankfully, I was right. It's a heart, yet healthy soup that J & I loved. We paired it with crusty bread and butter. It also kept well for leftovers.
Chicken and White Bean Soup
Adapted from: Cooking Light Magazine
4-6 slices of bacon, chopped
12 ounces trimmed, chopped chicken breast
1/2 c. chopped onion
2 garlic cloves, minced
1 c. chopped tomato
1 T. oregano
1/2 tsp. black pepper
2 c. water
2 c. fat free chicken broth
2/3 c. uncooked orzo
1 (15 oz.) can white beans, rinsed and drained
2 T. parsley
1. T. white wine vinegar
1/4 tsp. sea salt
1. Cook bacon in large saucepan over medium heat until crisp. Remove bacon from pan, reserving the drippings; set bacon aside.
2. Add chicken to pan and cook until done. Remove chicken from pan. Add onion and garlic to pan and cook until tender.
3. Add tomato, oregano and pepper to pan. Cook 1 minute, stirring constantly. Return bacon and chicken to pan.
4. Stir in water and broth. Bring to a boil.
5. Add orzo and cook 9 minutes or until al dente. Add beans. Cook 2 minutes or until heated through.
6. Remove from heat. Stir in parsley, vinegar and salt.
7. Serve with warm crusty bread and