Directions:
- Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees F).
- Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
- Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
- Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.32 Kcal (759 kJ) | ||
| Calories from fat | 64.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.13g | 11% | |
|---|---|---|---|
| Cholesterol | 56.41mg | 19% | |
| Sodium | 1089.39mg | 45% | |
| Potassium | 373.21mg | 8% | |
| Total Carbs | 8.08g | 3% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 22.81g | 46% | |
| Vitamin C | 4.5mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 78mg | 8% | |
| Amount Per 100 g | |||
| Calories | 82.67 Kcal (346 kJ) | ||
| Calories from fat | 29.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 11% | |
|---|---|---|---|
| Cholesterol | 25.72mg | 19% | |
| Sodium | 496.69mg | 45% | |
| Potassium | 170.16mg | 8% | |
| Total Carbs | 3.68g | 3% | |
| Sugars | 1.27g | 11% | |
| Dietary Fiber | 1.26g | 11% | |
| Protein | 10.4g | 46% | |
| Vitamin C | 2.1mg | 7% | |
| Iron | 0.6mg | 7% | |
| Calcium | 35.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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