How To Prepare
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, and Italian seasoning and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, and wine; increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook about 8 minutes. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.

Vegetable Lover's Chicken Soup

Servings

Ingredients

2 tablespoons of extra-virgin olive oil
16 ounces chicken tenders, cut into bite-size chunks
2 small zucchini, finely diced
2 large shallots, finely chopped
1 teaspoon salt-free Italian seasoning blend
4 plum tomatoes, chopped
2 14-ounce cans of no salt added chicken broth
1/2 cup dry white wine
3 cups packed baby spinach

Servings

Ingredients

2 tablespoons of extra-virgin olive oil
16 ounces chicken tenders, cut into bite-size chunks
2 small zucchini, finely diced
2 large shallots, finely chopped
1 teaspoon salt-free Italian seasoning blend
4 plum tomatoes, chopped
2 14-ounce cans of no salt added chicken broth
1/2 cup dry white wine
3 cups packed baby spinach

Share this Recipe

Ingredient: of extra-virgin olive oil

Vegetable Lover’s Chicken Soup