Chicken Zucchini Tomato Soup
- 1 Tbsp olive oil
- 8 oz boneless, skinless chicken tenders, cut into bite-sized pieces
- ¼ tsp Mrs Dash Original
- 1 small zucchini, finely diced
- ⅛ cup onion, finely chopped
- ½ tsp Italian seasoning
- 2 plum tomatoes, chopped
- 1 ¾ cup no-salt chicken broth
- ¼ cup dry white wine
- 2 Tbsp orzo or other tiny pasta, uncooked.
- 1 ½ cups packed baby spinach
- Heat oil in a large saucepan over medium high heat. Add chicken and cook, stirring occasionally, until browned (3-4 minutes). Transfer chicken to a plate.
- Add zucchini, onion, Mrs Dash, and Italian seasoning. Cook, stirring often, until onion is slightly softened, 2-3 minutes.
- Add tomatoes, broth, wine, and 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, chicken, and any juices from the chicken. Cook and stir until the chicken is cooked through (about 2 – 4 minutes)
Serving size: ½ cup. Sodium: 20 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-zucchini-tomato-soup/
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