Tuscan Chicken SoupWeight Watchers Best One-Dish Dinners Fall 2010 Magazine
2 garlic cloves, minced
½ cup chopped onion
1 pound ground chicken breast
2 (14.5-oz.) cans fat-free, less sodium chicken broth
½ cup uncooked orzo
1 (14.5-oz.) can stewed tomatoes, undrained and chopped
1 (16-oz.) can chickpeas (garbanzo beans), rinsed and drained
2 tsp Italian seasoning
1 (6-oz.) package fresh baby spinach
6 teaspoons shredded Parmesan cheese
Heat a large saucepan over medium heat, coat pan with cooking spray. Add garlic and onion; sauté 5 minutes or until just tender. Add chicken, and cook 5 minutes, stirring to crumble.
Add broth and next 6 ingredients. Bring to boil; reduce heat, and simmer 22 minutes or until orzo is done.
Stir in spinach; cook 3 minutes or until spinach wilts. Ladle soup into bowls; top with cheese.
Yield: 6 servings (serving size: 1 ½ cups soup and 1 teaspoon cheese).
Per Serving: CAL 253 (8% from fat); FAT 2.2g (sat 0.7g); PRO 26.1g; CARB 33g; FIB 5.4g; CHOL 45mg; IRON 3mg; SOD 785mg; CALC 88mg