Chicken and Pastina Soup
Course: RecipesCuisine: American
Servings
1011
Prep time
30
minutesCooking time
45
minutesCalorieskcal
Total time
1
hour15
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 lb 2 boneless skinless chicken breasts
2 cartons 2 (32 ounce each) chicken broth
1 tablespoon 1 olive oil
1/2 cup 1/2 chopped onion (1 medium)r
1/2 cup 1/2 diced carrot (1 medium)r
1/2 cup 1/2 diced celery (1 medium stick)r
1 cup 1 crushed tomatoes
1/2 teaspoon 1/2 sea salt
1/4 teaspoon 1/4 ground pepper
1 1 dried bay leaf
1 cup 1 uncooked acini di pepe pasta or other small round pasta (8 ounces)r
2 cups 2 chopped, lightly packed spinach or other greens
1/3 cup 1/3 shredded parmesan cheese
Directions
- Place chicken in 12 inch skillet. Add 1 carton of chicken 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.
- 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.
- 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 summer 15 minutes.
- 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.
