Vegetable Lover's Chicken Soup

Vegetable Lover's Chicken Soup

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • ½

    teaspoon Italian seasoning blend

  • teaspoon salt

  • 2

    plum tomatoes, chopped

  • 1

    14-ounce can reduced-sodium chicken broth

  • ¼

    cups dry white wine

  • 2

    tablespoons orzo (or other tiny pasta, such as farfelline)

  • 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 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 any 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.


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