Vegetable Lover's Chicken Soup

http://www.eatingwell.com/recipes/vegetable_lovers_chicken_soup.html

From EatingWell:  December 2006, EatingWell Serves Two

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.

2 servings, 2 cups each | Active Time: 35 minutes | Total Time: 40 minutes

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

Preparation

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.

Nutrition

Per serving : 261 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 72 mg Cholesterol; 12 g Carbohydrates; 31 g Protein; 2 g Fiber; 335 mg Sodium; 483 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 1/2 very lean meat, 1/2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.