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Learn how to make chicken-vegetable soup with this healthy recipe for two. Full of orzo and fresh vegetables like spinach and zucchini, this hearty soup is perfect for a chilly evening. Serve with crusty bread and top with grated Romano or Parmesan cheese.

Source: EatingWell Magazine, December 2006




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

2 cups
256 calories; protein 32.1g; carbohydrates 10.3g; dietary fiber 2g; sugars 4.2g; fat 8.8g; saturated fat 1.1g; cholesterol 57.3mg; vitamin a iu 3294IU; vitamin c 28.7mg; folate 92.7mcg; calcium 47.1mg; iron 2.5mg; magnesium 46mg; potassium 650.9mg; sodium 717.8mg; thiamin 0.1mg.