Chicken and Pastina Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 lb boneless skinless chicken breasts 2 cartons (32 oz each) low sodium 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 crushed tomatoes (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.
Number of Servings: 10
Recipe submitted by SparkPeople user KRUSTYNUTZ.
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.
Number of Servings: 10
Recipe submitted by SparkPeople user KRUSTYNUTZ.
Nutritional Info Amount Per Serving
- Calories: 213.3
- Total Fat: 4.8 g
- Cholesterol: 62.7 mg
- Sodium: 655.1 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 3.6 g
- Protein: 27.0 g
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