Chicken & Vegetable Soup

Chicken & Vegetable Soup

adapted from The Chew

This soup is made from a wonderfully flavorful broth base.

Makes 4 servings                                                     2 WW Blue points / serving

Broth

8 cups homemade chicken stock or canned low-sodium broth

1 carrot, peeled and cut into 2 inch pieces

1/2 onion, peeled and cut in half

1 cinnamon stick

1 1/2 tsp. Kosher salt

1 tsp. black peppercorns

1 tsp. dried orange zest

Soup

2 cups shredded poached chicken, rotisserie chicken or leftover chicken

Cooking spray

1 large carrot, diced

1 stalk celery, diced

1/2 onion, diced 

2 cups fresh spinach

1/2 jalapeno, seeds & ribs removed, thinly sliced

1/4 cup uncooked soup shell pasta, orzo or other small pasta

1. Combine the stock, carrot, onion, cinnamon stick, salt, peppercorns and orange zest in a soup pot; Simmer until reduced by half, about 1 hour.
2. Strain the broth and discard the solids; set aside.
3. Meanwhile, bring a pot of salted water to a boil; add the pasta and for 2 minutes less than recommended package directions; set aside
4. Whip out the pan; coat with cooking spray and sauté the diced carrot, celery and onion, until tender crisp, about 5 minutes.
5. Return the broth to the pot and bring to a boil; cook over medium heat until the vegetables are tender, about 5-10 minutes.
6. Add the chicken, spinach, jalapeno and cooked pasta; return to a boil, reduce heat and cook about 2-5 minutes or until the pasta is cooked through.

Enjoy!