Chunky Chicken Soup, Mediterranean Style

• olive oil↗1 tablespoon
• onion, coarsely chopped↗1 cup
• green pepper, cored, seeded, and coarsely chopped↗3⁄4 cup
• garlic cloves, minced↗2

  minced

• low-sodium tomatoes, chopped, with their juice1 (14 1/2 ounce) can
• low sodium chicken broth↗4 cups
• water↗2 cups
• long-grain white rice↗1⁄2 cup
• fresh basil, minced or 1 teaspoon dried basil, crumbled↗1 tablespoon
• carrots, peeled and sliced 1/2 in thick↗4 1⁄2 cups
• boneless skinless chicken breast, s cut into 3/4 in cubes↗1 lb
• packed frozen green beans1 (10 ounce)
• black olives, chopped↗1⁄2 cup
• black pepper↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Sauté until soft.

2. 2

   Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.

3. 3

   Add carrots and cook about 5 minutes.

4. 4

   Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.