Low-Fat Chicken Soup

Leftover roast chicken is perfect for this soup. Simply pull the meat from the bones and discard the skin. For added flavor, boil the bones in water and broth in step 1 for 30 minutes; remove bones.

Ingredients

1 lb skinless chicken pieces

2 (4.5 oz cans) chicken broth

2 cup water

2 Tbsp vegetable oil

2 medium carrots, sliced

1 turnip, chopped

1 medium onion, sliced

1 clove garlic, minced

1/2 tsp dried thyme

1 tsp salt

1 cup mixed vegetables

1 1/2 cup orzo

Directions

1. Combine chicken, broth and water in a medium pot over high heat. Bring to a boil; skim foam. Reduce heat to medium-low. Cook until chicken is cooked through, about 20 minutes.

2. Remove chicken from pot. Cool slightly. Pull meat from bones; cut into large chunks. Discard bones. Return chicken meat to pot. Reduce heat to low.

3. Meanwhile, heat oil in a medium skillet over medium-high heat. Add carrots, turnip, onion, garlic and thyme. Cook until vegetables are tender, about 10 minutes.

4. Add salt and frozen vegetables to pot. Bring to a boil over medium-high heat; add orzo. Cook until orzo is tender, about 10 minutes longer. Ladle soup into individual bowls.