The 700 Club with Pat Robertson


Sicilian Chicken Soup

By Christine Avanti
From Skinny Chicks Don’t Eat Salads
Nutrition facts per serving: 390 calories, 26 grams protein, 51 grams carbohydrates, 7 grams fat

1 pound boneless, skinless chicken breast tenders
Extra virgin olive oil spray
2 cloves garlic, minced
1⁄4 teaspoon ground red pepper
1 teaspoon crushed red-pepper flakes
1 teaspoon garlic salt
11⁄2 cups water
2 boxes (32 ounces each) lowsodium, free range chicken broth
8 ribs celery, diced
1⁄2 pound baby carrots, diced
1 white onion, diced
1⁄2 cup whole wheat orzo pasta
3 tablespoons commercially prepared pesto
1⁄4 cup fresh lemon juice
1⁄2 teaspoon salt
1 teaspoon ground black pepper
1⁄2 cup shredded reduced-fat Parmesan cheese
16 slices whole wheat sourdough bread, toasted

Wash and pat dry the chicken, then cut into small cubes.

Place in a large bowl and coat with olive oil spray.

Add the next 4 ingredients and mix together so that the spices evenly coat the chicken.

Set aside.

Bring the water and chicken broth to a boil in a large Dutch oven.

Stir in the celery, carrots, and onion and bring to a boil.

Cook for 10 minutes.

Add the chicken and continue to boil for 5 minutes.

Add the orzo and boil for 4 more minutes, or until the chicken is cooked through.

Turn off the heat, add the pesto, lemon juice, and salt and pepper, and stir well.

Finally add the cheese; stir again.

Serve with 2 slices toast per serving.

  • Translate
  • Print Page

Are you seeking answers in life? Are you hurting?
Are you facing a difficult situation?

A caring friend will be there to pray with you in your time of need.