CHICKEN*****Vegetable Lover's Chicken Soup

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Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread and top with grated Romano or Parmesan cheese.

We both love this every time

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  • 2

Ingredients

  • 2 servings
  • 1 Tbsp. EVOO
  • 6 oz. skinless, boneless chicken breast, cubed, OR equivalent amount of cooked chicken breast, shredded
  • 1 small zucchini, finely diced AND
  • 1 large shallot, minced
  • OR
  • 1 1/2 cups Europe's Best Mediterranean Diced Delight
  • 1/2 tsp. tuscan herb blend or herbes d'Provence or fresh herbs to taste
  • 1 pinch sea salt
  • freshly ground pepper to taste
  • 2 plum tomatoes, seeded and diced or equivalent amount of halved, seeded cherry tomatoes
  • 2 cups chicken broth
  • 2 tbsp. orzo or other tiny pasta, such as farfelline
  • 1 1/2 cups packed baby spinach
  • 2 tbsp. fresh basil chiffonade

Preparation

Step 1

Heat oil in a large skillet. 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, chicken and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Alternately, if using Europe's best blend, combine all ingredients and bring to a boil. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach and basil and cook, stirring, until the spinach is wilted, about 2 minutes.

NUTRITION:

Calories - 294
Fat - 10.6
Sat Fat - 2.6
Carbs - 23
Fibre - 5.7
Protein - 30

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