Vegetable Lover'S Chicken Soup Recipe

Name: Vegetable Lover'S Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/8 teaspoon salt; fresh ground black pepper, to taste; crushed red pepper flakes (a pinch or two, for that extra zing); 2 plum tomatoes, chopped; 14 ounces reduced-sodium chicken broth or 14 ounces low sodium vegetable broth; 1/4 cup dry white wine; 2 tablespoons orzo pasta or 2 tablespoons other tiny pasta, such as farfelline; 1 1/2 cups packed Baby Spinach

Servings: persons

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
1/8 teaspoon salt
fresh ground black pepper, to taste
crushed red pepper flakes (a pinch or two, for that extra zing)
2 plum tomatoes, chopped
14 ounces reduced-sodium chicken broth or 14 ounces low sodium vegetable broth
1/4 cup dry white wine
2 tablespoons orzo pasta or 2 tablespoons other tiny pasta, such as farfelline
1 1/2 cups packed Baby Spinach

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.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Vegetable Lover'S Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Lover'S Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions