Categories: Chicken, Soup

Ingredients

• 2 smoked bacon slices, chopped
• 12 ounces skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 cup chopped plum tomato
• 2 tablespoons chopped fresh oregano
• 1/4 teaspoon black pepper
• 2 cups water
• 2 cups fat-free, lower-sodium chicken broth
• 2/3 cup uncooked orzo (rice-shaped pasta)
• 1 (15-ounce) can organic white beans, rinsed and drained
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt

Directions

1. 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.

2. Add chicken to drippings in pan; sauté 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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