Sicilian Chicken Soup
By Christine Avanti
From Skinny Chicks Don’t Eat Salads
Nutrition facts per serving: 390 calories, 26 grams protein, 51 grams carbohydrates, 7 grams fat
1 pound boneless, skinless chicken breast tenders
Extra virgin olive oil spray
2 cloves garlic, minced
1⁄4 teaspoon ground red pepper
1 teaspoon crushed red-pepper flakes
1 teaspoon garlic salt
11⁄2 cups water
2 boxes (32 ounces each) lowsodium, free range chicken broth
8 ribs celery, diced
1⁄2 pound baby carrots, diced
1 white onion, diced
1⁄2 cup whole wheat orzo pasta
3 tablespoons commercially prepared pesto
1⁄4 cup fresh lemon juice
1⁄2 teaspoon salt
1 teaspoon ground black pepper
1⁄2 cup shredded reduced-fat Parmesan cheese
16 slices whole wheat sourdough bread, toasted
Wash and pat dry the chicken, then cut into small cubes.
Place in a large bowl and coat with olive oil spray.
Add the next 4 ingredients and mix together so that the spices evenly coat the chicken.
Bring the water and chicken broth to a boil in a large Dutch oven.
Stir in the celery, carrots, and onion and bring to a boil.
Cook for 10 minutes.
Add the chicken and continue to boil for 5 minutes.
Add the orzo and boil for 4 more minutes, or until the chicken is cooked through.
Turn off the heat, add the pesto, lemon juice, and salt and pepper, and stir well.
Finally add the cheese; stir again.
Serve with 2 slices toast per serving.
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