Chicken Vegetable & Pasta Soup

Chicken Vegetable & Pasta Soup

adapted from EatingWell.com

Change up the vegetables with whatever you have on hand or you can change the flavor profile by using Greek seasoning or Southwestern seasoning instead of the Italian seasoning.

Makes 4 servings                                    1 WW Blue points / serving

Cooking spray

1 lb. chicken breasts, cut into 1/2 inch pieces

1 medium zucchini

2 shallots, finely chopped

1 tsp. Italian seasoning

1/4 tsp kosher salt

1 (14.5 oz) petite dice tomatoes

4 cups Slow Cooker Vegetable Stock mixed with 6 tsp chicken base or 6 cups Slow Cooker Chicken Stock or canned chicken broth / stock

1/4 cup dry white wine

1/4 cup soup shells, or other tiny pasta

1/2 cup frozen peas, or any other frozen vegetables you have

1 1/2 cups chopped kale

1. In a saucepan coated with cooking spray, cook the chicken until browned, about 4 minutes. Remove with a slotted spoon and set aside.
2. Add the zucchini, shallot, Italian seasoning and salt to the saucepan and cook until the vegetables begin to soften, about 2 minutes.
3. Add the wine and cook until evaporated.
4. Add the tomatoes, broth and pasta. Bring to a boil and cook until the pasta is tender. (follow package directions)
5. Stir in kale, peas and cooked chicken with any accumulated juices. Cook until the kale softens and the chicken is heated through, about 3-4 minutes.

Enjoy!