Chicken and Pastina Soup

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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
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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


    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.

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