Chunky Mediterranean Chicken (or Turkey) Soup

4 tbsp Delizia Garlic Extra Virgin Olive Oil
1 medium yellow onion, coarsely chopped
1 medium sweet green pepper, cored, seeded, and coarsely chopped
1 can (14.5 oz) low sodium tomatoes, chopped, with juice
4 cups chicken stock or low sodium chicken broth
2 cups water
1/2 cup long grain white rice
1 Tbsp minced fresh basil or 2 tsp dried basil, crumbled
6 medium carrots, peeled and sliced 1/2 inch thick
1 lb. skinless boneless chicken breasts, cut into 3/4 inch cubes
1 package (10 oz) frozen green beans
1/2 cup chopped black olives
1/4 tsp black pepper

In a stockpot or 5-quart dutch oven, heat the garlic oil over moderate heat. Add the onion, green pepper and sauce stirring occasionally for 5 minutes or until the vegetables are soft. Stir in the tomatoes with juice, the stock, water, rice, and basil and bring to a boil. Adjust the heat so that the mixture simmers gently, cover, and cook for 10 minutes.
Add the carrots and cook 5 minutes longer. Add the chicken, green beans, and olives and cook, uncovered, for 5 minutes or until the chicken is just cooked through.
Stir in the black pepper.
Makes 5-10 servings

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