Vegetable Lover's Chicken Soup

Vegetable Lover's Chicken Soup

From: EatingWell

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.

Servings: 2 servings, 2 cups each

Prep: 35 mins

Total: 40 mins

Ingredients

1 tablespoon extra-virgin olive oil

8 ounces chicken tenders, cut into bite-size chunks

1 small zucchini, finely diced

1 large shallot, finely chopped

1/2 teaspoon Italian seasoning blend

1/8 teaspoon salt

2 plum tomatoes, chopped

1 14-ounce can reduced-sodium chicken broth

1/4 cup dry white wine

2 tablespoons orzo, or other tiny pasta, such as farfelline

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 Facts

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