Chicken and Pastina Soup

 

2

lb boneless skinless chicken breasts

2

cartons (32 oz each) Progresso® reduced-sodium chicken broth (8 cups)

1

tablespoon olive oil

1

medium onion, chopped (1/2 cup)

1

medium carrot, diced (1/2 cup)

1

medium stalk celery, diced (1/2 cup)

1

cup crushed tomatoes (from 28-oz can)

1/4

teaspoon gray salt or sea salt

1/4

teaspoon freshly ground black pepper

1

dried bay leaf

1

cup uncooked acini di pepe pasta (8 oz)

2

cups chopped lightly packed mustard greens, spinach, Swiss chard or other greens

1/3

cup shredded Parmesan cheese

• 1 In 12-inch skillet, place chicken and 1 carton of the broth. Heat to boiling; reduce heat. Cover; simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (165°F).
• 2 Meanwhile, in 6-quart stockpot, heat oil over medium heat. Cook onion, carrot and celery in oil 8 to 10 minutes, stirring occasionally, until tender.
• 3 Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir in remaining carton of broth, the tomatoes, salt, pepper and bay leaf. Heat to boiling. Stir in pasta; reduce heat. Cover; simmer 15 minutes.
• 4 Shred or cut chicken into bite-size pieces; add to soup. Add greens; cook and stir just until wilted. Remove bay leaf. Top each serving with cheese and a sprinkle of additional freshly ground pepper.