Vegetable Lovers Chicken Soup

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IngredientsSoup Vegetable Lovers Chicken

  • 1 tablespoon extra-virgin olive oil
  • 8 ounces chicken tenders, cut into bite-size chunks
  • 1 small zucchini, finely chopped
  • 1 large shallots, finely chopped
  • ½ teaspoon Italian seasoning blend
  • 1/8 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
  • 1 ½ cups packed baby spinach


  1. Heat oil in a large saucepan over medium-high heat.
  2. Add chicken and cook, stirring occasionally, until browned, 3 – 4 minutes. Transfer to a plate.
  3. Add zucchini, Shallot, Italian seasoning and salt and cook, and stirring often, until the vegetables are slightly softened, 2 – 3 minutes.
  4. Add tomatoes, broth, wind, and orzo (or other tiny Pasta); increase heat to high and bring to a boil, stirring occasionally.
  5. Reduce heat to a simmer and cook until the pasta is tender, about eight minutes, or according to package directions.
  6. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about two minutes
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