Chicken and Pastina Soup
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Chicken and Pastina Soup calories by ingredient
Introduction
Really good twist on the traditional chicken noodle soup. Very filling! Really good twist on the traditional chicken noodle soup. Very filling!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
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.
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.