Comfort Food...Soups On! Recipe for 2



Vegetable Lover's Chicken Soup

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

2 servings, 2 cups each

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

Preparation

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.
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.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.

Nutrition

Per serving: 261 calories; 8 g fat ( 1 g sat , 5 g mono ); 72 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 31 g protein; 2 g fiber; 335 mg sodium; 483 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (45% dv), Folate (22% dv).
Carbohydrate Servings: 1