Recipe by Progresso®
"This fresh, bright soup with chicken, tomatoes and pasta is loaded with vegetables for a light but satisfying dinner or first course."
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Muir Glen® organic crushed tomatoes with basil
boneless skinless chicken breasts
2 (32 ounce) cartons
Progresso® chicken broth
gray salt or sea salt
freshly ground black pepper
dried bay leaf
uncooked acini de pepe or small round pasta
chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
shredded Parmesan cheese
Excellent. Just that simple. I used fresh tomatoes (skinned and seeded) and homemade chicken broth made from a rotisserie chicken carcass. Along with the celery, onion and carrots I added the ribs, sliced, from the Swiss chard. Wish there were leftovers.
This made a good soup which had a nice sweetness to it. -Used more greens and did not measure a thing Just put it in a pot and add he greens at the end
A perfect soup for any time of year! I picked up some chard at the farmers market and wanted to find a healthy dish to make with it. I came across this recipe and loved it for a nice light summer dinner! I didn't measure; just chopped and cooked. Following the great tip from Naples, I added the diced chard stems with the mirepoix...no need to be wasteful! I didn't add the full 2# of chicken, because I didn't want to :) and I subbed a 15oz can of diced tomatoes for the crushed, as it's what I had on hand and wouldn't want to open a can for just a cup anyways. I used farfalle because I didn't want to buy pasta just for this. A lovely recipe that has great flavor! I served with fresh fruit and a garlic-herb bread. Happy, satisfied bellies! (Until my boyfriend jokingly asks "what's for dinner?" when he's hungry again in an hour or so.) :)
Loved the flavors in this soup. I did add chicken base to this recipe to up the flavor. I also boiled my pasta separately and added it at the end so that it wouldn't soak up all my soup liquid while it cooked. The whole family really enjoyed this and it will be a regular for us.
Absolutely delicious! An easy recipe that I did not change one bit. I did need to add more broth after the soup sat for awhile as the pasta sucks up alot of the broth. My family loved it!
This soup is a regular in my home. I prepared this dish with frozen mustard green, because that's what I had on hand and it was great. If you choose a frozen green remember to drain very well.
I used leftover rotissere chicken so it was even quicker and easier. Sauteed a clove of garlic with the onion, celery, and carrots, and used baby spinach as the greens. My little kids loved that I used tiny pasta stars, and they gobbled it up and asked for more! Served it with a green salad and garlic bread... delicious! Thanks for posting.
My family (kids included) really enjoyed this one. I typically use homemade chicken stock and spinach. I also cook and keep the pasta separate, otherwise it eats up all the broth.
* Percent Daily Values are based on a 2,000 calorie diet.
Chiarello's Chicken and Pastina Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 39
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