Chicken and Pastina Soup

 

2

lb boneless skinless chicken breasts

2

cartons (32 oz each) Progresso® 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

• 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°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.