Vegetable Lover's Chicken Soup |
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Prep Time: 12 Minutes Cook Time: 17 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Classic comfort food is yours in less than a half-hour. Serve with crusty whole-grain bread buttered with freshly grated Romano or Parmesan sprinkled on the bread. Make it vegetarian if you choose by omitting the chicken and chicken broth and adding a can of garbanzo beans or cannellini beans and vegetable broth. EatingWellNewsletter 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 |
1/8 teaspoon salt |
fresh ground black pepper, to taste |
crushed red pepper flakes (a pinch or two, for that extra zing) |
2 plum tomatoes, chopped |
14 ounces reduced-sodium chicken broth or 14 ounces low sodium vegetable broth |
1/4 cup dry white wine |
2 tablespoons orzo pasta or 2 tablespoons 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.
2. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes.
3. Transfer to a plate.
4. Add zucchini, shallot, Italian seasoning and salt, freshly ground black pepper, crushed red crushed red pepper flakes, and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes.
5. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally.
6. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions.
7. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
8. Cover and refrigerate up to 3 days or freeze up to 3 months.
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