Chiarello's Chicken and Pastina Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This fresh, bright soup with chicken, tomatoes and pasta is loaded with vegetables for a light but satisfying dinner or first course. Ingredients:
1 tablespoon olive oil |
1 cup muir glen® organic crushed tomatoes with basil |
2 pounds boneless skinless chicken breasts |
1/2 cup chopped onion |
1/2 cup diced carrot |
1/2 cup diced celery |
2 (32 ounce) cartons progresso® chicken broth |
1/2 teaspoon gray salt or sea salt |
1/4 teaspoon freshly ground black pepper |
1 dried bay leaf |
1 cup uncooked acini de pepe or small round pasta |
2 cups chopped, lightly packed mustard greens, spinach, swiss chard or other greens |
1/3 cup shredded parmesan cheese |
Directions:
1. 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).
2. 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.
3. 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.
4. 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.
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