Vegetable Lover's Chicken Soup
By á-1025
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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 blend
- 1/8 teaspoon salt
- 2 plum tomatoes, chopped
- 1 14-ounce can reduced-sodium chicken broth
- 1/4 cups dry white wine
- 2 tablespoons orzo (or other tiny pasta, such as farfelline)
- 1 1/2 cups packed baby spinach
Details
Servings 2
Preparation
Step 1
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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