Veggie Packed Chicken Soup Because I’m Freezing Cold

Hi friends! How goes life? I am just cruising along this week, working and counting down the minutes until the holiday season officially begins! I’m so ready to begin Thanksgiving day with a Turkey Trot 5K Race with my dad and Derek. We all decided to run together this Thanksgiving, instead of trying to set PRs. None of us have been training for speed lately (Derek and I have been preparing for our upcoming half marathon), so we thought it would be nice to run together this turkey trot!


I’m so excited that the weather in Tampa will be chilly this Thanksgiving. Who wants 80+ degree weather during the holidays? Not this girl! As you can see from my picture from last year’s turkey trot, I was sufficiently freezing (don’t let my dad’s outfit fool you – it was in the 40s and that’s cold for us down here!).

Speaking of chilly weather…. As the temperature outside starts to get a little cooler ( in the 60s here in Tampa, and that’s cold for us), I always start to crave soup more than any other time of the year. What warms your heart more than a large bowl of homemade soup? Nothing, that’s what.

Last weekend, I was really longing for some homemade soup, and we had tons of veggies and chicken on hand that I put to use to create this vegetable packed chicken soup! Here’s the recipe, I hope you all enjoy!

Veggie +  Chicken Soup


  • 2 tablespoon extra-virgin olive oil
  • 12 ounces chicken tenders, cut into bite-size chunks
  • 2 small zucchini, finely diced
  • 1/2 teaspoon Italian seasoning blend
  • ½ cup chopped onion
  • 1/4 teaspoon salt
  • 4 plum tomatoes, chopped
  • 28 oz. vegetable broth
  • 1/2 cup dry white wine
  • 4 tablespoons orzo (or another tiny pasta)
  • 3  cups packed baby spinach

 veggie soup


Heat olive oil in a large sauce pan over medium heat. Add chicken to pan, and cook until browned, about 3 to 4 minutes. Transfer chicken to a plate. In a large pot, add zucchini, onion, oregano, and salt and cook until the vegetables are softened, about 3-5 minutes. Add the tomatoes, vegetable broth, white wine, and orzo, and cook on high heat until the soup begins to boil. Reduce heat to simmer, and cook, stirring occasionally, for 10 more minutes. Add in spinach and chicken and cook for 2 more minutes.

This soup is the perfect meal for freezing and re-heating on chilly nights or as a special lunch treat at work. I enjoyed the soup 3x this past week and it didn’t grow old once!

veggie soup 4

Buon Appetito! And enjoy your Turkey Day-Week 🙂


Feeling Better!!!

Hey there, peeps! I’m happy to report I think we’ve found a solution (but not a culprit) to my allergy/hives fiasco. The allergist answered my prayers this morning and switched me over to zyrtec and allegra (I’d been taking benadryl and a steriod for the last 72 hours and nada on the improvement front). The past 5 hours have been the most pleasant since Friday morning – I even worked up the courage to eat something besides saltines and chicken noodle soup (hives were accompanied by a bad stomach :/)


I’m the luckiest person around that I’ve got this guy:


and these two:

…To put up with me/take care of me when I get whiney and dramatic when I’m sick. Oh yeah, this guy is great company too..

Louie the cutest

Since the allergist assured me of certain foods I’m NOT allergic to, I plan to make a tasty dinner tonight – something with chicken, sweet potatoes and maple syrup, perhaps. I’m also finally going to join my mom at her yoga class this evening, as the allergist urged me not to run for a couple of days. The no running thing is really bursting my bubble, as I’ve already spent the past two days with zero physical activity – hopefully yoga will start to fill the exercise void!

Happy Monday, everyone – make this week a good one!