Chiarello's Chicken and Pastina Soup Recipe - Allrecipes.com
Chiarello's Chicken and Pastina Soup Recipe

Chiarello's Chicken and Pastina Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings

Directions

  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 degrees 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.
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Footnotes

  • Michael's Tips
  • "Move the meal. Changing the setting is a wonderful way to elevate an ordinary meal. Add a few sparkling lights and move your meal under the stars. Or set up an impromptu table in front of the fireplace. You don't have to have a lot of space to make the setting interesting. Sometimes just turning down the lights and lighting a few candles can set the perfect tone."
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Reviews More Reviews

Feb 14, 2011

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.

 
Nov 12, 2010

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

 

13 Ratings

Jul 07, 2011

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.) :)

 
Mar 28, 2013

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.

 
Dec 01, 2012

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.

 
Sep 28, 2013

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.

 
Feb 19, 2013

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!

 
Jan 26, 2014

This soup is delicious. Actually restaurant quality. I followed recipe closely, but used frozen chopped spinach for the greens. My family loves to eat soup so this will be a new one in our rotation.

 

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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 24.4 g
  • 49%
  • Sodium
  • 899 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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