Vegetable Lovers Chicken Soup

By jaclyncrystal

  • 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

  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.

Nutritional Facts

Per serving: 261 calories
8 g fat (1 g sat
5 g mono)
72 mg cholesterol
12 g carbohydrate
31 g protein
2 g fiber
355 mg sodium
483 mg potassium.Nutrition bonus
Vitamin A (70% daily value)
Vitamin C (45% dv)
Folate (22% dv).
1 Carbohydrate Serving
2 vegetable
3 1/2 very lean meat
1/2 fat
Cover and refrigerate up to 3 days or freeze up to 3 months

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