Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
7
Low
Nutrition per serving
Calories301.4 kcal (15%)
Total Fat14.2 g (20%)
Carbs20.3 g (8%)
Sugars9.7 g (11%)
Protein24.6 g (49%)
Sodium483.3 mg (24%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
⅓ cupoil-packed sun-dried tomatoes
slivered, plus 2 tablespoons oil from the jar
1 cupchopped onion
1 cupcarrots
halved and sliced
2cloves garlic
large, minced
1 teaspoonitalian seasoning
2 tablespoonsall-purpose flour
2 cupswhole milk
2 cupslow-sodium chicken broth
½ teaspoonsalt
½ teaspoonground pepper
1zucchini
medium, halved and sliced
3 cupsfresh spinach
coarsely chopped
2 cupschicken
chopped, cooked
1 tablespoonwhite-wine vinegar
Instructions
Step 1
Heat sun-dried tomato oil in a large pot over medium heat.
Step 2
Add onion and carrots; cook, stirring, until softened, about 4 minutes.
Step 3
Add garlic and Italian seasoning; cook, stirring for 1 minute.
Step 4
Add flour; cook, stirring, for 1 minute more. Add milk, broth, salt and pepper; increase heat to medium-high and bring to a simmer.
Step 5
Add zucchini and sun-dried tomatoes; cook, stirring occasionally and reducing the heat to maintain a simmer, until the zucchini is tender, about 8 minutes.
Step 6
Add spinach and chicken; cook, stirring, until the spinach is wilted and the soup is hot, about 2 minutes more.
Step 7
Remove from heat and stir in vinegar.
Notes
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Makes leftovers
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