Chunky Chicken Soup Mediterranean Style Recipe
Summary
Ingredients
| Olive oil | 1 Tablespoon | |
| 1 medium-size yellow onion, coarsely chopped (1 cup) | ||
| Green pepper | 1 To taste, cored | |
| Garlic | 2 Clove (5gm), minced | |
| Chopped tomatoes | 1 Can (10oz) | |
| 4 cups Chicken Stock or low-sodium chicken broth | ||
| Water | 2 Cup (16 tbs) | |
| 1/2 cup long-grain white rice | ||
| 1 tablespoon minced fresh basil or 1 teaspoon dried basil, crumbled | ||
| 6 medium-size carrots, peeled and sliced 1/2 inch thick (4 1/2 cups) | ||
| 1 pound skinned and boned chicken breasts, cut into 3/4-inch cubes | ||
| Green beans package | 1 , frozen | |
| Black olives | 1/2 Cup (16 tbs), chopped | |
| Black pepper | 1/4 Teaspoon | |
Directions
1 In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic and saute, stirring occasionally, for 5 minutes or until the vegetables are soft.
2 Stir in the tomatoes with their juice, the stock, water, rice, and basil and bring to a boil. Adjust the heat so that the mixture simmers gently, cover, and cook for 10 minutes. Add the carrots and cook 5 minutes longer.
3 Add the chicken, green beans, and olives and cook, uncovered, for 5 minutes or until the chicken is just cooked through. Stir in the black pepper.
2 Stir in the tomatoes with their juice, the stock, water, rice, and basil and bring to a boil. Adjust the heat so that the mixture simmers gently, cover, and cook for 10 minutes. Add the carrots and cook 5 minutes longer.
3 Add the chicken, green beans, and olives and cook, uncovered, for 5 minutes or until the chicken is just cooked through. Stir in the black pepper.
Chef
