Vegetable Lover's Chicken Soup

“Classic comfort food is yours in less than a half-hour. Serve with crusty whole-grain bread buttered with freshly grated Romano or Parmesan sprinkled on the bread. Make it vegetarian if you choose by omitting the chicken and chicken broth and adding a can of garbanzo beans or cannellini beans and vegetable broth. EatingWellNewsletter”
READY IN:
29mins
SERVES:
2
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan over medium-high heat.
  2. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes.
  3. Transfer to a plate.
  4. Add zucchini, shallot, Italian seasoning and salt, freshly ground black pepper, crushed red crushed red pepper flakes, and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes.
  5. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally.
  6. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions.
  7. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
  8. *Cover and refrigerate up to 3 days or freeze up to 3 months.
  9. **Nutrition Information.
  10. Per serving: 261 calories; 8 g fat (1 g sat, 5 g mono); 72 mg cholesterol; 12 g carbohydrate; 31 g protein; 2 g fiber; 355 mg sodium; 483 mg potassium.
  11. ***1 Carbohydrate Serving.
  12. ****Exchanges: 2 vegetable, 3 1/2 very lean meat, 1/2 fat.

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