Quick Chicken Vegetable Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• 8 ounces chicken tenders, cut into bite-size chunks
• 1 small zucchini, finely diced
• 1 onion or leek, finely chopped
• salt and pepper to taste
• 1 can chopped tomatoes with liquid (don’t drain)
• 4 cups chicken broth
• 1/4 cup dry white wine
• 4 tablespoons orzo, or other tiny pasta, such as farfelline
• 3 cups packed baby spinach
• Parmesan cheese, freshly grated

Instructions

1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-8 minutes. Transfer to a plate.
2. Add zucchini, onion, salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes.
3. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally.
4. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions.
5. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
6. Sprinkle freshly grated Parmesan cheese on top and serve.

Servings: 4

Prep: 10 minutes; Cook: 20 minutes