vegetable lover's chicken soup

Name: Vegetable Lover's Chicken Soup
Prep time: 20 min
Cook time: 25 min
Cuisine: American
Ingredients: 1 tablespoon(s) extra-virgin olive oil; 8 ounce(s) chicken tenderloins, rinsed, dried, & cut into bite-size chunks; 1 small zucchini, finely diced; 1 large shallot, finely chopped; 1/2 teaspoon(s) italian seasoning (my current brand includes: oregano, marjoram, thyme, rosemary, & sage); 1/8 teaspoon(s) salt; 2 medium plum (roma) tomatoes, chopped; 1 can(s) (14 ozs.) reduced-sodium/fat-free chicken broth; 1/4 cup(s) dry white wine or more chicken broth; 2 tablespoon(s) orzo or other tiny pasta, such as farfellina (optional); 1 1/2 cup(s) packed fresh baby spinach, rinsed & spinned or dried another way

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review

Private Recipe by

Sharon Colyer

@Cmom02

Louisville, KY

I found this recipe on-line at Eating Well. They have a lot of good recipes, for healthier meals. This recipe only makes 2 servings of 2 cups for each serving. So, if you want more, you will have to double, triple, or quadruple ingredients. But, sometimes, it is nice to have smaller quantities. Slightly tweaked by me.

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yield serving(s)

prep time 20 Min

cook time 25 Min

method Stove Top

Ingredients For vegetable lover's chicken soup

1 Tbsp

extra-virgin olive oil
8 oz

chicken tenderloins, rinsed, dried, & cut into bite-size chunks
1 sm

zucchini, finely diced
1 lg

shallot, finely chopped
1/2 tsp

italian seasoning (my current brand includes: oregano, marjoram, thyme, rosemary, & sage)
1/8 tsp

salt
2 md

plum (roma) tomatoes, chopped
1 can

(14 ozs.) reduced-sodium/fat-free chicken broth
1/4 c

dry white wine or more chicken broth
2 Tbsp

orzo or other tiny pasta, such as farfellina (optional)
1 1/2 c

packed fresh baby spinach, rinsed & spinned or dried another way

How To Make vegetable lover's chicken soup

1
Heat olive oil, in a large saucepan, over medium-high heat. Add chicken, and cook, stirring occasionally, until browned, 3-4 minutes. Transfer to a plate.

2
Add next 4 items, and cook, stirring often, until vegetables are slightly softened, 2-3 minutes. Add next 4 ingredients; increase heat to hight, and bring to a boil, stirring occasionally. Reduce heat, to a simmer, and cook, until pasta (if using) is tender, about 8 minutes, or per package directions. Stir in spinach and cooked chicken with juices; cook stirring, until chicken is heated through, about 2 minutes. Makes 2 servings of 2 cups each serving. Cover, and refrigerate up to 3 days, or freeze up to 3 months.
3
Nutrition: One serving (2 cups) 261 cal, 8 g fat (1 g, 5 g mono), 72 mg chol, 335 mg sod, 483 mg potassium, 12 g carb, 2 g fiber, 31 g protein, 0 g added sugars. Carbohydrate servings: 1 Exchgs: 2 vegetable, 3 1/2 very lean meat, 1/2 fat.
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