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.

Makes 2 servings, 2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: 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.


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

1 Carbohydrate Serving

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

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

This was a really good soup! I followed the recipe exactly, except that instead of roma tomatoes I added canned diced tomatoes (I can for a double batch of soup). I have already made it the 2nd time in one week to take to work for lunches.

Angela, Westland, MI

I don't usually include tomatoes in my chicken soup, but liked the addition here.

Anonymous

We loved this soup, especially as cold and flu season came. It is versatile and works with any vegetables you may have in your fridge or freezer. We used brocoli, cauliflower, carrots and green beans.

Julie

Very nice, fresh-tasting and vibrant soup. I added a little garlic because that's how we roll. :) You might want to consider cooking the orzo for a bit less time, especially if you'd like it to have a bit of a bite. A quick and easy supper with some bread.

Anonymous, North Hollywood, CA

I really enjoyed this soup. The wine adds a very nice dimension to the flavor. I would also suggest not cooking the orzo for as long since the texture suffers slightly.

Hungryhippo, Portland, OR

LOVED IT! The best soup I've ever tried! I did everything as the recipe says but I added spaghetti (broke it in small pieces) instead of orzo which I forgot to buy. The past was cooked good and everything tasted so yummy! :)

Olga, San Francisco, CA

Loved this soup! I've made it numerous times now... it's so nice for work day lunches and healthy too!

Erica, Piqua, OH

Made this last night for my daughter and I. I doubled it as recomended in another post. Very flavorful and the portion sizes were large enough to satisfy.

Sylvia, Pearland, TX

What can I usr instead of spinach?

Marilyn, Miamisburg, OH

I loved this recipe. I added white beans and carrots to the soup.

Emily, Vineland, nj