I am so loving the onset of fall. All the windows have been open for a week, allowing soft breezes to waft through the house and allowing the dog to sleep in the sunshine on the deck.
This recipe is from Cooking Light, April 2011.
No substitutions were made.
Chicken & White Bean Soup
2 smoked bacon slices, chopped
12 oz skinless, bonless chicken thighs, trimmed and cut into 2-inch pieces
1/2 c chopped onion
1 garlic cloved, minced
1 c chopped plum tomato
2 tblsp chopped fresh oregano
2 c water
2 c fat-free, low-sodium chicken broth
2/3 c uncooked orzo (rice-shaped pasta)
1 15oz can organic white beans, rinsed and drained
2 tblsp chopped fresh flat-leaf parsley
1 tblsp white wine vinegar
1/4 tsp 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 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.
The tomatoes, onions and oregano give this soup a strong flavor of bruschetta. Cutting and trimming the chicken thighs took awhile, but the rest of the soup came together easily after that. Enjoy this soup on a beautiful fall night.