Vegetable Chicken Soup

I have made this soup several times, and always forget to take a photo! I've got to get better with the photos, sorry! But trust me, this recipe is a keeper! It's packed with veggies, and even my kids will eat it!

4 tablespoons extra-virgin olive oil

2 pounds chicken breast, cut into bite-size pieces

4 small zucchini, diced

1 onion, diced

2 garlic cloves, minced

2 teaspoons Italian seasonings (your choice. I like a mix of oregano, basil, rosemary)

1/2 teaspoon salt

8 plum tomatoes, chopped

56 ounces reduced-sodium chicken broth

1 cup dry white wine

8 tablespoons Quinoa

6 cups baby spinach, packed

DIRECTIONS:

Heat oil in a large saucepan over medium-high heat. Add chicken and cook until browned, 3-4 minutes. Put on plate and set aside.

Add zucchini, onion, garlic, italian seasonings and salt and cook until the vegetables are slightly softened, 2-3 minutes. Add tomatoes, broth, wine and quinoa. Increase heat and bring to a boil, stirring occasionally. Reduce heat and simmer until the quinoa is tender. Stir in spinach, chicken (including any juices on plate). Cook until the chicken is heated through, about 2 minutes.