Chicken and Artichoke Minestrone

This hearty soup is a great 'warm you upper' for a cold winter night! Served with fresh grated Romano cheese and oven warm Italian bread, it's a hit any night of the week. Mangia!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 250 Calories

Ingredients

• ½ teaspoon salt
• 1 onion, chopped
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 cup uncooked orzo pasta
• 4 cloves garlic, chopped
• ½ cup dry sherry
• 2 quarts chicken broth
• 1 (10 ounce) package frozen spinach
• 1 (11 ounce) can whole kernel corn, undrained
• ¾ teaspoon crushed red pepper flakes
• 1 (15 ounce) can artichoke hearts, drained
• 4 cups cooked chicken meat
• 10 large fresh mushrooms, quartered

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook for 10 minutes or until al dente; drain.

Step 2

In a large saucepan over medium heat, heat the olive oil and saute the onion and garlic until tender. Pour in the chicken broth and sherry, and mix in corn with liquid, artichokes, cooked chicken, and mushrooms. Season with salt, pepper, and red pepper. Cook and stir until heated through, about 10 minutes.

Step 3

Mix the spinach, tomatoes, and cooked orzo into the saucepan. Continue to cook and stir about 10 minutes, until blended and heated through.