VEGETABLE LOVER'S CHICKEN SOUP

Vegetable Lover's Chicken Soup image

I found this recipe on-line at Eating Well. They have a lot of good recipes, for healthier meals. This recipe only makes 2 servings of 2 cups for each serving. So, if you want more, you will have to double, triple, or quadruple ingredients. But, sometimes, it is nice to have smaller quantities. Slightly tweaked by me.

Provided by Sharon Colyer @Cmom02

Number Of Ingredients 11

Ingredients

1 tablespoon(s) extra-virgin olive oil
8 ounce(s) chicken tenderloins, rinsed, dried, & cut into bite-size chunks
1 small zucchini, finely diced
1 large shallot, finely chopped
1/2 teaspoon(s) italian seasoning (my current brand includes: oregano, marjoram, thyme, rosemary, & sage)
1/8 teaspoon(s) salt
2 medium plum (roma) tomatoes, chopped
1 can(s) (14 ozs.) reduced-sodium/fat-free chicken broth
1/4 cup(s) dry white wine or more chicken broth
2 tablespoon(s) orzo or other tiny pasta, such as farfellina (optional)
1 1/2 cup(s) packed fresh baby spinach, rinsed & spinned or dried another way

Steps:

Heat olive oil, in a large saucepan, over medium-high heat. Add chicken, and cook, stirring occasionally, until browned, 3-4 minutes. Transfer to a plate.
Add next 4 items, and cook, stirring often, until vegetables are slightly softened, 2-3 minutes. Add next 4 ingredients; increase heat to hight, and bring to a boil, stirring occasionally. Reduce heat, to a simmer, and cook, until pasta (if using) is tender, about 8 minutes, or per package directions. Stir in spinach and cooked chicken with juices; cook stirring, until chicken is heated through, about 2 minutes. Makes 2 servings of 2 cups each serving. Cover, and refrigerate up to 3 days, or freeze up to 3 months.
Nutrition: One serving (2 cups) 261 cal, 8 g fat (1 g, 5 g mono), 72 mg chol, 335 mg sod, 483 mg potassium, 12 g carb, 2 g fiber, 31 g protein, 0 g added sugars. Carbohydrate servings: 1 Exchgs: 2 vegetable, 3 1/2 very lean meat, 1/2 fat.

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