Vegetable Lover's Chicken Soup

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Vegetable Lover's Chicken Soup

Vegetable Lover's Chicken Soup

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.

Serves 2

Prep Time 35 min

Total Time 40 min.


  • 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 c reduced-sodium chicken broth
  • 1/4 cup dry white wine
  • 2 tablespoon orzo, or other tiny pasta, such as farfelline
  • 1 1/2 cups packed baby spinach

Cooking Directions

Step 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 a plate.

Step 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 other 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.