Vegetable Lover’s Chicken Soup

Serving Size: 2 cups

Yield: 2 servings, 2 cups each

Servings: 2

Active Time: 35 minutes

Total Time: 40 minutes

Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread and top with grated Romano or Parmesan cheese.


  • 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


  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 Tips:

  • Cover and refrigerate up to 3 days or freeze up to 3 months.


Per serving

250 Calories, Total Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 68 mg, Carbohydrates: 10 g, Fiber: 2 g, Total Sugars: 4 g, Added Sugars: 0 g, Protein: 31 g, Sodium: 699 mg, Potassium: 651 mg, Folate: 93 mcg, Calcium: 47 mg

Carbohydrate Servings: 1/2

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