Or as my friends and I say … sooooooOOOOOUUUP!!! (with emphasis, people!)
I love soups! SOUP! Ah. So easy, so delicious. Nom.
I’m starting soup season out with a Chicken and Vegetable Soup. I may have omitted the vegetable part out when telling Brad what we were having. Woops 🙂 We all need more vegetables! And yes. Green beans in my soup. Boom. I don’t care. It was delicious. I took this from Cooking Light but left out a few things. So I guess you could say … adapted?
- 1 1/2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1 tablespoon minced fresh garlic
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- a pinch of ground thyme
- 3 cups fat-free, lower-sodium chicken broth
- 1/2 cup uncooked orzo
- 1 cup green beans
- 1 cup shredded skinless, boneless chicken
- Parmesan cheese for topping
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, garlic, pepper and salt to pan and sauté 4 minutes. Add broth and bring to a boil. Add pasta and beans and cook 5 minutes. Stir in chicken and serve, sprinkle with cheese.
Helloooooooooooooooo soup/schevetter weather season! 🙂 Should I start a count down to SOUP SWAP?!
Gotta love a good instragram photo 🙂