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West Florida Hospital

Chicken and Vegetable Soup

The content below is part of the “Health Library” and is not indicative of services available at the facility.

Nutrition Facts

Serving Size ½ of recipe
Calories 310
Total Fat 8 g
Saturated Fat 1.5 g
Sodium 919 mg
Total Carbohydrate 24 g
Dietary Fiber 4.5 g
Protein 36 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Olive oil 2 teaspoons
Boneless, skinless chicken breast halves, cut into ½-inch chunks 2
Zucchini, cut in half lengthwise and sliced 1
Shallot, chopped 1
Dried oregano ½ teaspoon
Reduced-sodium chicken broth 1 (14-ounce) can
Plum tomatoes, chopped 2
Orzo pasta ¼ cup
Salt ¼ teaspoon
Freshly ground pepper to taste


  1. Heat oil in a Dutch oven or large pot over medium heat. Add chicken and cook until done, about 4-5 minutes.
  2. Add zucchini, shallot, and oregano to pot, and cook about 3 minutes, until vegetables are softened. Stir in broth, tomatoes, and orzo, bring to a boil, and cook 8 minutes.
  3. Return chicken to pan, season with salt and pepper, and serve.
  • Exchanges

    5 very lean meats; 2 vegetables; 1 fat; 1 starch

  • Side Suggestions: Whole-grain Crackers