Chicken and Pastina Soup

  • Prep Time 30 min
  • Total Time 45 min
  • Servings 10

Ingredients

Ingredients

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

Directions

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°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.

Notes










Tips

Expert Tips

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Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
950mg
40%
Potassium
330mg
9%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
9%
Sugars
3g
Protein
28g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.