Lunch / Dinner
Chicken & Vegetable Soup
The distinctive, pungent aromas of thyme, oregano, and bay leaf come together to highlight this tomato-based soup’s deep flavors and fresh vegetables.
Char bell peppers over an open flame and then steam them to add a distinctive smoky flavor to this soup.
Heat oil in a pot over medium. Stir in onions, celery, carrots, and garlic; sweat until softened, about 10 minutes.
Add broth, tomatoes, oregano, bay leaf, thyme, and pepper flakes. Bring soup to a boil, reduce heat, and simmer 30 minutes.
Stir in roasted pepper, zucchini, and beans; cook until zucchini is softened, 5 minutes. Discard bay leaf, add spinach and chicken, then season with salt and black pepper. Serve soup with Parmesan Pastina.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 4g 20%
Cholesterol 58mg 19%
Sodium 1125mg 46%
Carbs 55g 18%
Fiber 16g 64%
*Percent Daily Values are based on a 2,000 calorie diet.