Chunky chicken soup~ mediterranean style
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | medium | Onions -- chopped |
| 1 | medium | Bell pepper -- chopped |
| 2 | Cloves 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 |
| Breast -- cut into 3/4 | ||
| Cubes | ||
| 1 | pack | Green beans -- (10 oz) |
| ¼ | teaspoon | Black pepper |
Directions
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.
Recipe By : Reader's Digest Live Longer Cookbook