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Vegetable Lover's Chicken Soup

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  40 Minutes
  2 servings, 2 cups each
Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread or Garlic-Tomato Toasts and top with grated Romano or Parmesan cheese.

Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.
RECIPE 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 cup  dry white wine
2 tablespoons  orzo or other tiny pasta, such as farfelline
1 1/2 cups  packed baby spinach
Vegetable Lover's Chicken Soup Recipe at Cooking.com
DIRECTIONS
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.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Hearty, Meaty Soups
Nutrition Facts per Serving
Yield:   2 servings, 2 cups each
Calories: 261
Fat. Total: 8g
Protein: 31g
Carbohydrates, Total: 12g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 72mg
Sodium: 335mg
% Cal. from Fat: 28%
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