Rustic Chicken Soup
(American Heart Association)
1 t. OLIVE MILL extra virgin olive oil
¾ c. chopped onion
1 medium carrot, cut into matchstick size pieces (about ¾ cup)
½ medium rib of celery, thinly sliced
1 medium garlic clove, minced
8 oz. boneless skinless chicken breasts, cut into ¼” cubes
1 14.5 oz. can fat-free chicken broth
2 T. uncooked quick cooking brown rice
1/8 t. crushed red pepper flakes
3-4 T. chopped fresh basil leaves
¼ t. salt
¼ c. shredded fat free mozzarella cheese
2 t. shredded Parmesan cheese
Add the oil to a large heated saucepan. Cook the onion, carrot, celery and garlic for 4 minutes. Stir in the chicken. Cook for 15 seconds, stirring constantly. Add the broth, rice and pepper. Increase the heat to high and bring to a boil. Reduce the heat and simmer covered for 10 minutes. Remove from heat. Stir in the basil and salt. Ladle into soup bowls. Sprinkle with cheeses.
