Chiarello's Chicken and Pastina Soup

This pastina soup with chicken, tomatoes, and pasta is fresh, bright, and loaded with vegetables for a light but satisfying dinner or first course.

• Calories: 224 Calories

Ingredients

• 1 tablespoon olive oil
• 2 (32 ounce) cartons Progresso® chicken broth
• 1 dried bay leaf
• 1 cup Muir Glen® organic crushed tomatoes with basil
• 2 pounds boneless skinless chicken breasts
• 1 cup uncooked acini de pepe or small round pasta
• 0.5 cup chopped onion
• 0.25 teaspoon freshly ground black pepper
• 0.33333334326744 cup shredded Parmesan cheese
• 0.5 cup diced celery
• 0.5 cup diced carrot
• 0.5 teaspoon gray salt or sea salt
• 2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other gre

Recipe Instructions

Step 1

Place chicken in a 12-inch skillet. Add 1 carton of broth. Heat to boiling. Reduce heat; cover and simmer, 20 minutes or until juice run clear.

Step 2

Meanwhile, in a 5-quart stockpot, heat oil over medium heat. Add onion, carrot, and celery; cook 8 to 10 minutes, occasionally stirring until vegetables are tender.

Step 3

Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, tomatoes, salt, pepper, and bay leaf into the stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer, 15 minutes.

Step 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 cheese.