Recipe: Grilled Chicken and Vegetable Soup

GRILLED CHICKEN AND VEGETABLE SOUP

2 medium carrots, sliced
1 large bell pepper, cut into bite-sized pieces
1 medium zucchini, cut into bite-sized pieces
1 small onion, coarsely chopped
2 tablespoons olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
2 garlic cloves, minced
8 ounces skinless boneless chicken breast
29 ounces low sodium chicken broth
2 cups water
1 cup radiatore, cavatelli, or farfalle pasta
2 tablespoons chopped fresh basil, cilantro, or parsley

In a small saucepan, cook carrots in a small amount of boiling water for 2 minutes; drain.

In a large bowl, combine cooked carrots, bell pepper, zucchini, and onion.

Combine olive oil, pepper, salt, and garlic. Drizzle over the vegetables; toss lightly to coat. Spoon vegetable mixture into a grill, wok, or onto a large piece of heavy foil.

Grill vegetables on the rack of an uncovered grill directly over medium heat, about 20 minutes, or until lightly charred, stirring often. Remove vegetables from grill; set aside. Add more coals, if necessary.

Add chicken to grill. Grill for 12-15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. Cool chicken slightly; cut into bite-size pieces.

Meanwhile, in a 4 quart Dutch oven, bring broth and water to boiling; add pasta. Cook according to package directions. Do not drain. Stir in vegetables, chicken, and basil; heat through.

Servings: 4
Source: Better Homes and Gardens