Vegetable Lover's Chicken Soup

Ingredients

• 1 Tbsp expeller-pressed extra-virgin olive oil
• 8 ounces organic chicken tenders, cut into bite-size chunks
• 1 small organic zucchini, finely diced
• 1 large organic shallot, finely chopped
• ½ tsp natural Italian seasoning blend
• ⅛ tsp salt
• 2 organic plum tomatoes, chopped
• 1 14-ounce can reduced-sodium natural vegetable or chicken broth
• ¼ cup dry white wine
• 2 Tbsp orzo or other tiny pasta, such as farfelline
• 1½ cups packed organic baby spinach

Directions

1. 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.
2. 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.



MAKE AHEAD TIP: Cover and refrigerate up to 3 days or freeze up to 3 months.

Nutrition Facts

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. 1 Carbohydrate Serving.

Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (45% dv), Folate (22% dv).

Exchanges: 2 vegetable, 3½ very lean meat, ½ fat