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Chicken and Pastina Soup
Prep 30min
Total45min
Ingredients13
Servings10
Treat your family to a hearty dinner with this flavorful soup that's made with chicken, Progresso® broth, pasta and vegetables.
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Ingredients
2lb boneless skinless chicken breasts
2cartons (32 oz each) Progresso™ reduced-sodium chicken broth (8 cups)
1tablespoon olive oil
1/2cup chopped onion (1 medium)
1/2cup diced carrot (1 medium)
1/2cup diced celery (1 medium stalk)
1cup crushed tomatoes (from 28-oz can)
1/2teaspoon gray salt or sea salt
1/4teaspoon freshly ground black pepper
1dried bay leaf
1cup uncooked acini di pepe pasta or other small round pasta (8 oz)
2cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
1/3cup shredded Parmesan cheese
Directions
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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 broth 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.
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