How about a boost of vegetables with feel good-ness of chicken soup. From Eating Well, here is a recipe for Vegetable Lover's Chicken Soup.

Vegetable Lover's Chicken Soup

From EatingWell: December 2006, EatingWell Serves Two

Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread and top with grated Romano or Parmesan cheese.

2 servings, 2 cups each

Active Time: 35 minutes

Total Time: 40 minutes

INGREDIENTS
1 tablespoon extra-virgin olive oil
8 ounces chicken tenders, cut into bite-size chunks
1 small zucchini, finely diced
1 large shallot, finely chopped
1/2 teaspoon Italian seasoning blend
1/8 teaspoon salt
2 plum tomatoes, chopped
1 14-ounce can reduced-sodium chicken broth
1/4 cup dry white wine
2 tablespoons orzo, or other tiny pasta, such as farfelline
1 1/2 cups packed baby spinach

PREPARATION
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.

TIPS & NOTES
Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.

NUTRITION
Per serving: 261 calories; 8 g fat ( 1 g sat , 5 g mono ); 72 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 31 g protein; 2 g fiber; 335 mg sodium; 483 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (45% dv), Folate (22% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 3 1/2 very lean meat, 1/2 fat

Chicken Soup with Dill

I am a huuuge soup eater-I don't know why, but I love tasty, hearty, and healthy soups. Eating Well's Healthy Soup and Bread Recipes has tons of recipes and tips that I am definitely in to. Here is a recipe for Chicken Noodle Soup with the surprise flavoring of dill to bring some nuances to a comforting favorite.

Chicken Noodle Soup with Dill

From EatingWell: Winter 2004, The Essential EatingWell Cookbook (2004)

6 servings, about 1 1/2 cups each

Active Time: 20 minutes

Total Time: 50 minutes

INGREDIENTS
10 cups reduced-sodium chicken broth
3 medium carrots, diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces whole-wheat egg noodles, (3 cups)
4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste

PREPARATION
Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tip: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

NUTRITION
Per serving: 267 calories; 4 g fat ( 2 g sat , 1 g mono ); 90 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 38 g protein; 2 g fiber; 329 mg sodium; 330 mg potassium.

Nutrition Bonus: Vitamin A (104% daily value).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 4 lean meat

From Delish and Eating Well, here is a recipe for a protein and veggie packed Italian chicken soup.

Chicken and Spinach Soup with Fresh Pesto

From EatingWell.com

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients — boneless, skinless chicken breast, bagged baby spinach, and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.

Serves: 5 Edit
Yields: 5 servings, about 1 1/2 cups each
Total Time: 30 min
Prep Time: 30 min

Ingredients

2 teaspoon(s) extra-virgin olive oil
1 tablespoon(s) extra-virgin olive oil
1/2 cup(s) carrot or diced red bell pepper
1 large (about 8 ounces) large boneless, skinless chicken breast, cut into quarters
1 clove(s) (large) garlic, minced
5 cup(s) reduced-sodium chicken broth
1 1/2 teaspoon(s) dried marjoram
6 ounce(s) baby spinach, coarsely chopped
1 can(s) (15-ounce) cannellini beans or great northern beans, rinsed
1/4 cup(s) grated Parmesan cheese
1/3 cup(s) lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup(s) plain or herbed multigrain croutons for garnish (optional)

Directions

Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
Combine the remaining 1 tablespoon oil, Parmesan, and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.


Nutritional Information
(per serving)

Calories 204
Total Fat 8g
Saturated Fat 2g
Cholesterol 29mg
Sodium 691mg
Total Carbohydrate 16g
Dietary Fiber 6g
Sugars --
Protein 18g
Calcium --

The Only 20 Things You'll Ever Need to Know How to Cook part 9

We continue with the last of Glamour's twenty recipes with a recipe for chicken soup and an omelet. If you missed the rest of this series, check them all out here

"Feel better instantly" chicken soup

• 1 pound carrots, sliced into 1/2-inch coins
• 5 stalks celery, chopped 1/2-inch thick
• 1 large onion, chopped
• 1 5-pound chicken
• 2 tbsp. chopped parsley

1. In a large pot, place carrots, celery, onion and chicken, backbone-side up. Add water to cover.
2. Bring to a boil, then reduce to a simmer, and cook partially covered until chicken is done, about an hour. Skim off foam and discard.
3. Remove chicken from pot, and let stand until cool. Remove meat from bones, shred into bite-size pieces and return to pot. Cook until heated through. Season with salt and pepper, and garnish with parsley.

"He stayed over" omelet

Melt 1 tbsp. butter in a nonstick skillet over medium-low heat. Crack 2 eggs directly into pan, then quickly scramble using a rubber spatula (or whisk them in a bowl). Season with salt and pepper. Add toppings like cooked veggies or ham and cook until set. Toss in cheese and pop the skillet under the broiler to melt. As you slide the omelet onto a plate, simply fold it over onto itself.