Tuesday, February 8, 2011

Tuscan Chicken Soup

This was absolutely delicious. I'm not one for soupy soups and this one fit the bill. It was extremely flavorful, filling and made for great leftovers. One-dish dinners are awesome!

Tuscan Chicken Soup
Weight Watchers Best One-Dish Dinners Fall 2010 Magazine


Cooking Spray
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

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