Vegetable Lover's Chicken Soup
Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread and top with grated Romano or Parmesan cheese.
Prep Time:
35 mins
Total Time:
40 mins
Servings:
2 servings, 2 cups each
Ingredients
-
1 tablespoon extra-virgin olive oil
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8 ounces chicken tenders, cut into bite-size chunks
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1 small zucchini, finely diced
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1 large shallot, finely chopped
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1/2 teaspoon Italian seasoning blend
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1/8 teaspoon salt
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2 plum tomatoes, chopped
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1 14-ounce can reduced-sodium chicken broth
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1/4 cup dry white wine
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2 tablespoons orzo, or other tiny pasta, such as farfelline
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1 1/2 cups packed baby spinach
Directions
1.
Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
2.
Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
Tip:
MAKE AHEAD TIP: Cover and refrigerate up to 3 days or freeze up to 3 months.
Nutrition information
Calories 261, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Cholesterol 72 mg, Sodium 335 mg, Carbohydrate 12 g, Fiber 2 g, Protein 31 g, Potassium 483 mg. Daily Values: Vitamin A 70%, Vitamin C 45%. Exchanges: Vegetable 2,Lean Meat 3.5,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Slow-Cooker Wild Rice Soup
Wild rice adds an earthy note to this low-fat chicken soup, Make it in your slow cooker then serve for dinner with crackers or rolls.
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