Recipe History: I found this recipe in the Sunday USA Weekend Magazine in September 2012. A few adaptations, and I found another yummy soup!
Ingredients:
1-2 cups leftover rotisserie chicken
1 thinly sliced carrot
1 crookneck squash, diced
garlic, 2 minced cloves
1 onion, diced
1/2 cup orzo (pasta)
1 14-oz can diced tomatoes, including juice
2 stalks celery
2-3 cups low sodium chicken broth
dried oregano
basil
salt
pepper
Directions:
- Dice the chicken and vegetables.
- Cook diced onion and cloves in a soup pot with a little olive oil.
- Add dried oregano and basil, chicken broth and diced tomatoes.
- Bring to a boil, then stir in orzo or other small pasta, the chicken, and vegetables.
- Simmer until the pasta is tender, about 10 to 15 minutes.
- Season with salt and pepper to taste.
This low-calorie soup can be made ahead and frozen.
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