Vegetable Lover's Chicken Soup

• Meat

  • 8 oz Chicken, tenders

• Produce

  • 1 1/2 cups Baby spinach, packed
  • 2 Plum tomatoes
  • 1 Shallot, large
  • 1 Zucchini, small

• Canned Goods

  • 1 14-ounce can Chicken broth, reduced sodium

• Pasta & Grains

  • 2 tbsp Orzo

• Baking & Spices

  • 1/2 tsp Italian seasoning blend
  • 1/8 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on eatingwell.com

Description

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
• ½ teaspoon Italian seasoning blend
• ⅛ teaspoon salt
• 2 plum tomatoes, chopped
• 1 14-ounce can reduced-sodium chicken broth
• ¼ cup dry white wine
• 2 tablespoons orzo, or other tiny pasta, such as farfelline
• 1½ cups packed baby spinach

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.

Nutrition