Mediterranean Chicken Soup With Orzo and Couscous

I wanted to create something easy to prepare, and without anything that would be bad for a diabetic (rice, corn, potatoes, etc…). This is a delicious and satisfying soup that is low fat, low carbohydrates and anyone can prepare. I cook it in my Wolfgang Puck Electric Bistro Pressure Cooker for 20 minutes, but you can prepare it on top of the stove as well. At only 70 calories per cup, and less than 1g of carbohydrates  per serving, you can enjoy this pretty much guilt-free.

Makes around 25 servings.  Serving size=1 cup     Calories per serving=70. Carbs per serving=<1g.

4 cups water

48 oz. Vegetable or Tomato Juice

3 boneless skinless chicken fillets, boiled and shredded

1 can beer

3-16 oz. bags frozen Italian Blend vegetables

1 cup orzo

1 cup couscous

2 tsp Italian Seasoning

2 tsp garlic powder (or minced garlic)

salt and pepper to taste

In your pressure cooker or soup pot, boil the chicken fillets until done. Remove the fillets and set them aside. Add all the rest of the ingredients to the water you boiled the chicken in (which is now chicken stock), set heat to simmer. Shred the chicken and add to the pot. Cover and simmer for 30 minutes. If using a pressure cooker, lock the lid down and set timer for 20 minutes on high (15 psi) pressure. Reduce pressure manually.

Serve with homemade, whole-grain Italian Bread.