Chicken and Pastina Soup

By kgl1255

Ingredients

• 2 lb. boneless skinlesschicken breasts
• 2 (32 oz.) Chicken broth
• 1 tbsp olive oil
• 1/2 cup chopped onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1 cup crushed tomatoes
• 1/2 tsp sea salt
• 1/4 tsp pepper
• 1 dried bay leaf
• 1 cup uncooked acini di pepe pasta
• 2 cups chopped, lightly packed spinach
• or swiss chard
• 1/3 cup shredded or shave Parmesan
• cheese

Details

Servings 10

Preparation

Step 1

Place chicken in 12 inch skillet. Add 1 carton of broth. Heat to boiling. Reduce heat, cover and simmer 20 min. or until juice of chicken is clear.

Meanwhile in 5 quart stockpot, heat oil over med. heat. Add onion, carrot and celery; cook 8-10 min. stirring occasionally, until veggies are tender.

Drain chicken, reserving broth; set chicken aside. Strain broth, add broth to veggies. 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 min.

Shred or cut chicken into bite size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle od additional freshly ground pepper and paramesan cheese