Monday, November 26, 2012

Italian Chicken and Bean Soup

NOTE:  Southern Sundays will continue next week!

Baby it's cold outside....

Not really, once again it's warm in So. California.  The weather is up and down.  Very unusual this late in the year.  But I'm pretending that it's cold...I'm craving soup.  A nice hearty, meaty, Italian flavored soup!

This soup is that and more.  Full of flavors that you love about Italian cooking.  Such a great dish to make on the weekend or during the week if you want as it doesn't take long to make.  I was very pleased with the outcome, seeking for the right pairing of ingredients to make this tasty.  And it is!

Serve with a crusty Italian bread, such as ciabatta, and a salad of bitter greens, such as arugula, and you are good to go.

Enjoy a nice pot of homemade soup!

NOTE:  Southern Sundays will continue next week!

Italian Chicken and Bean Soup

serves 4

3 center cut bacon slices, chopped
1 large boneless chicken breast, trimmed and cut into 2-inch pieces
1/2 cup chopped onion
1 garlic clove, minced
1 can (14 ½ oz.) diced tomatoes, partially drained
1 T dried oregano
1/4 t black pepper
2 cups water
2 cups low-sodium chicken broth
2/3 cup uncooked orzo
1 (15-oz) can white beans, rinsed and drained
2 T chopped fresh flat-leaf parsley
1 T white wine vinegar
1/4 t salt

Cook bacon in a large saucepan over medium heat 7 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.

Add chicken to drippings in pan; saute 6 minutes. Remove chicken from pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomato, oregano, and pepper; cook for 1 minute, stirring constantly. Return bacon and chicken to pan. Stir in 2 cups water and broth, scraping pan to loosen browned bits. Bring to a boil. Add orzo, and cook for 9 minutes or until al dente. Add beans; cook 2 minutes or until heated. Remove from heat; stir in parsley, vinegar, and salt.

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