Classic Italian Chicken Soup
 

This recipe serves: 8


6 chicken breasts with the bone, about 3 pounds total
12 cups low-sodium chicken broth
2 cups canned crushed Italian tomatoes
1 large onion, diced
3 carrots, peeled and thinly sliced
3 celery ribs, finely chopped
1 red bell pepper, seeded and diced
8 ounces orzo or other small, shaped pasta
4 cups chopped fresh spinach, escarole or kale
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
Lite salt to taste
freshly ground black pepper



1. Remove and discard the skin from the chicken breasts and place the breasts in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool.
2. Skim the fat from the broth and bring it back to a boil. Add the tomatoes, onion, carrots, celery and red pepper. Simmer until the vegetables are soft, about 5 minutes.

3. Add the orzo or other pasta and cook for 5 to 8 more minutes, until the pasta is al dente.

4. Meanwhile, discard the bones from the chicken and chop the meat into small pieces.

5. Add the chicken, spinach, parsley and oregano to the soup pot and simmer for another minute or two. Season to taste with salt and pepper.

Serving Size: 1 large bowl


Number of Servings: 8
Per Serving:
Calories 284 Carbohydrate 33 g
Fat 4 g Fiber 4 g
Protein 29 g Saturated Fat 2 g
Sodium 385 mg **Based on using regular salt - not lite salt!

Thanks Pearl for posting. It sounds really good.

What size can crushed tomatos?

Do you know of the lawl exchanges?

Well, you need two cups so go for as close to 16 oz as you can get.
I'd put this at
1P, 2V, 1S - I agree with Cassi on that!

I made this today..........it is fabulous!!! Thank you :)