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Chicken and Pastina Soup
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Prep Time:
30 minutes
Total Time:
45 minutes
Hearty Italian-inspired Chicken and Pastina Soup made with flavorful chicken, acini de pepe pasta, and simple pantry staples like Progresso™ broth and Muir Glen™ crushed tomatoes. A comforting dish with carrots, celery, and spinach, finished with a sprinkle of Parmesan. A warm hug in a bowl for your loved ones.
Ingredients:
  • 2 lb boneless skinless chicken breasts
  • 2 cartons (32 oz) Progresso™ Classic Chicken Broth
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup diced carrot (1 medium)
  • 1/2 cup diced celery (1 medium stalk)
  • 1 cup Muir Glen™ Organic Crushed Tomatoes with Basil (from 28-oz can)
  • 1/2 teaspoon gray salt or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 dried bay leaf
  • 1 cup uncooked acini di pepe pasta or other small round pasta (8 oz)
  • 2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
  • 1/3 cup shredded Parmesan cheese
Instructions:
  • In a 12-inch skillet, add chicken and pour in 1 carton of broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until the chicken's juices run clear at the thickest part (170°F).
  • In a 5-quart stockpot, warm oil over medium heat. Sauté onion, carrot, and celery for 8 to 10 minutes, stirring occasionally, until veggies are tender.
  • 1. Drain the chicken, saving the flavorful broth for later use, then set the chicken aside. Strain the broth and combine it with the vegetables. Add the remaining carton of broth, tomatoes, salt, pepper, and bay leaf to the stockpot. Bring to a boil, stir in the pasta, then simmer covered for 15 minutes.
  • Cut or shred the chicken into bite-size pieces and incorporate it into the soup. Gently mix in the greens until they are just wilted. Discard the bay leaf. To serve, sprinkle with some more freshly ground pepper and the cheese.

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