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  With all the people who are suffering from colds and the flu, we thought it might be nice to feature some recipes for when you are under the weather. Sometimes you don’t feel like eating when you’re sick. But, remember the old adage, “feed a cold, starve a fever.”

Vegetable and Chicken Soup
 

1 Tbsp olive oil
8 oz. chicken tenders, cut into bite-size chunks
1 small zucchini, finely diced
1 large shallot, finely chopped
1/2 tsp. Italian seasoning blend
1/8 tsp. salt
2 plum tomatoes, chopped
1 (14 oz.) can reduced-sodium chicken broth
1/4 cup dry white wine
2 Tbsp. orzo, or other tiny pasta
1 1/2 cups packed baby spinach 

  Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.

  Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.

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