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Vegetable Lover's Chicken Soup
Recipe courtesy EatingWell.com

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

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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved