Chunky Chicken Soup, Mediterranean Style

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

1. In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Saute until soft.
2. Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes.
3. Add carrots and cook about 5 minutes.
4. Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.

olive oil, onion, green pepper, garlic, tomatoes, chicken broth, water, longgrain white rice, fresh basil, carrots, chicken, green beans, black olives, black pepper

Taken from www.food.com/recipe/chunky-chicken-soup-mediterranean-style-228814 (may not work)