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
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Steps
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.
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Using a fine mesh strainer to strain the broth after cooking the chicken will yield a clearer broth.
Refrigerate any leftovers in shallow containers so it cools down rapidly. Once completely cooled, cover tightly. Soup can be kept in the refrigerator up to 3 days.
To shred the chicken, use two forks or your fingers to gently pull the meat apart into bite-size pieces.
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