Vegetable Lover's Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Clasic comfort is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread or garlic-tomato toasts and top with grated Romano or Parmesan cheese. This recipe came from: EatingWell magazine 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 diced |
1/2 teaspoon italian seasoning |
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 pasta or 2 tablespoons farfelline pasta |
1 1/2 cups baby spinach, packed |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3-4 minutes.
2. Add zucchini, shallot, Italian seasoning, and salt and cook, stirring often, until the vegetables are slightly softened, 2-3 minutes.
3. Add tomatoes, broth, wine, and orzo,(or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally.
4. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package direcrions.
5. Stir in spinach, the cooked chicken, and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
6. MAKE AHEAD TIP: Cover and refrigerate up to 3 days or freeze up to 3 months.
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