healthy vegetable and chicken soup
In my world a good soup is always a comfort food even if it's as healthy as this one. Feel free to add or change any veggies you want to.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
2-4
Ingredients
- 1 tablespoon olive oil, light
- 8 ounces chicken tenders or breast, cut into bite-size chunks
- 1 small zucchini, finely diced
- 1 large shallot, finely chopped
- 1/4 - red (or any color) sweet pepper
- 1/2 teaspoon italian seasoning
- 1/8 teaspoon sea salt
- 2 - plum tomatoes, chopped
- 1 can (14-ounce) reduced-sodium chicken broth
- 1/4 cup dry white wine or more chicken broth
- 2 tablespoons orzo, or other tiny pasta
- 1/2 cup packed baby spinach
- - garnish, romano or parmesan cheese.
How To Make healthy vegetable and chicken soup
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Step 1Heat 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.
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Step 2Add zucchini, shallot, bell pepper, 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.
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Step 3Reduce 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.
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Step 4Top with a sprinkle of cheese if desired and serve.
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Step 5Nutrition: Per serving: 261 calories; 8 g fat (1 g sat, 5 g mono); 72 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 31 g protein; 2 g fiber; 335 mg sodium; 483 mg potassium.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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