Chicken, Artichoke and Cannellini Bean Spezzatino

This is a new and different twist on chicken soup that will satisfy your craving and give you a little something different at the same time.  Roasted chicken is paired with artichoke hearts, bacon and cannellini beans and seasoned with thyme and basil.  The usual chicken soup suspects show up too - onion, carrot and celery!  I hope you enjoy.

Chicken, Artichoke and Cannellini Bean Spezzatino (adapted from foodnetwork.com)

1 1/2 lb. boneless, skinless chicken breast
1 t. extra virgin olive oil
Salt and pepper
4 oz. bacon, diced in small pieces
2 medium carrots, peeled and diced
2 stalks celery, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 t. salt
1/2 t. pepper
2 (14 oz.) cans low sodium chicken broth
1/2 c. packed fresh basil leaves, chopped
2 T. tomato paste
2 t. dried thyme
1 bay leaf
1 (14 oz.) can artichoke hearts in water, drained and diced
1 (15 oz.) can cannellini beans, drained and rinsed

Preheat the oven to 375.  Place the chicken breasts on a sheet pan that has been lined with foil and sprayed with cooking spray.  Drizzle with olive oil and season with salt and pepper.  Bake for 45 minutes and allow to cool until you are able to handle them.  Dice into bite sized pieces and set aside.

In a large soup pot cook the bacon over medium heat until brown, about 5-7 minutes.  Remove with a slotted spoon into a bowl and set aside.  To the bacon fat add the carrots, celery, onion and garlic and saute for 10 minutes until the onion is translucent.  Season with salt and pepper and add the broth, basil, tomato paste, thyme, bay leaf, artichoke hearts and cannellini beans.  Allow to simmer for 30 minutes.  Add the chicken and bacon to the pot and heat through.  

6 servings (278 calories each serving) according to my calculator on loseit.com