Instead of a traditional chicken soup, try this easy rendition that foregoes noodles and adds some spicy tomato to the broth.
- 1 tsp. paprika
- 1 tsp. coarse salt
- 1/2 tsp. black pepper
- 1 tsp. dried Italian herbs
- 2 boneless, skinless chicken breasts -- cut into bite-sized pieces
- 1 T. olive oil
- 1/2 red onion -- coarsely chopped
- 1 red bell pepper -- diced
- 1 c. sliced carrots
- 2/3 c. short-cut green beans
- 2 (14 oz.) cans chicken broth
- 2 c. spicy tomato juice
- 1 (15.8 oz.) can white beans -- rinsed and drained
- 2 green onions -- sliced
Mix the first four ingredients. Set aside. Sauté the chicken in the olive oil. Add the prepared vegetables and the reserved seasonings. Mix to coat with the spices and sauté until the vegetables are crisp-tender, about 10 minutes. Add the broth and tomato juice. Bring to a simmer and cook for 10 minutes. Add the beans and the green onions and warm through. Serve hot.
- Yields: 6 servings
- Preparation Time: 30 minutes
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