Vegetable Lover's Chicken Soup

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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.

Vegetable Lover's Chicken Soup
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 40 minutes (35 minutes prep)

  • 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

Serving Size
2 cups
10 g
8 g
Saturated Fat
1 g
31 g
68 mg
Dietary Fiber
2 g
651 mg
699 mg
2 servings
2 cups each
2 vegetable
3 lean meat
1 fat
Vitamin A
66% daily value
Vitamin C
47% dv
23% dv

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