Chicken and White Bean Soup

2 smoked bacon slices, chopped $
12 ounces skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces $
1/2 cup chopped onion $
1/2 cup chopped celery
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 $
1 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

Got this from Cookinglight.com but changed a few things.

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, celery 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.


Serving Size: Makes four 1.25 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user GWIN_JODY.