Chunky chicken soup, mediterranean style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | medium | Onions; chopped |
| 1 | medium | Bell pepper; chopped |
| 2 | Cl Garlic; minced | |
| 1 | can | Stewed tomatoes; (14 1/2 oz) |
| 4 | cups | Chicken broth |
| 2 | cups | Water |
| ½ | cup | Rice |
| 1 | tablespoon | Basil |
| 6 | mediums | Carrots; sliced |
| 1 | pounds | Skinless boneless chicken breasts |
| 1 | pack | Green beans; (10 oz) |
| ¼ | teaspoon | Black pepper |
Directions
Recipe by: Reader's Digest Live Longer Cookbook Preparation Time: 0:15 In a large pan, heat oil over moderate heat. Add onion, green pepper, and garlic and cook, stirring occasionally, for 5 minutes or until vegetables are soft. Stir in tomatoes, broth, water, rice, and basil and bring to a boil. Adjust heat so the mixture simmers gently, cover, and cook for 10 minutes. Add carrots, and cook 5 minutes longer. Add chicken and green beans and cook, uncovered, for 5 minutes or until chicken is just cooked through. Stir in the black pepper.