Chicken with Orzo and Vegetables Soup

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil

• 1 cup chopped onion

• 1/2 cup sliced baby carrots

• 1 tablespoon minced fresh garlic

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon salt

• 1/4 teaspoon dried thyme

• 3 cups fat-free, lower-sodium chicken broth

• 1 (14.5-ounce) can no-salt-added, fire-roasted diced tomatoes, undrained

• 1/2 cup uncooked orzo

• 5 ounces green beans, cut into 1-inch pieces (about 1 cup)

• 1 cup shredded skinless, cooked boneless rotisserie chicken breast

• 2 ounces fresh Parmesan cheese, grated (about 1/2 cup)

Preparation

1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through thyme) to pan; sauté 4 minutes. Add broth and tomatoes; bring to a boil.

2.  Add pasta and beans; cook 5 minutes. Stir in chicken, and sprinkle with cheese.