Chicken and Pastina Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
15 cups
- Serves:
- 10
ingredients
- 907.18 g boneless skinless chicken breasts
- 2 (1814.36 g) carton chicken broth
- 14.79 ml olive oil
- 118.29 ml onion, chopped
- 118.29 ml carrot, diced
- 118.29 ml celery, diced
- 236.59 ml crushed tomatoes
- 2.46 ml salt
- 1.23 ml black pepper
- 1 bay leaf
- 236.59 ml acini di pepe pasta, uncooked
- 473.18 ml mustard greens, chopped
- 78.78 ml parmesan cheese, shredded
directions
- Place chicken in 12 inch skillet. Add 1 carton of broth and heat to boiling.
- Reduce heat, cover and simmer 20 minutes or until juice of chicken is clear when thickest part is cut.
- Meanwhile, in 5 quart stockpot, heat oil over medium heat.
- Add onion, carrot and celery.
- Cook 8-10 minutes, stirring occasionally until vegetables are tender.
- Drain chicken, reserving broth and set chicken aside.
- Strain broth and add to vegetables.
- Stir remaining carton of broth, tomatoes, salt, pepper and bay leaf into stockpot and heat to boiling.
- Stir in pasta. Reduce heat, cover and simmer 15 minutes.
- Shred or cut chicken into bite size pieces and add to soup.
- Stir in greens just until wilted and remove bay leaf.
- Serve with parmesan cheese.
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RECIPE SUBMITTED BY
The pics are of my favorite band, Night Ranger. All pics of me were too large for the site...sorry! But since nranger7 is my name, it kinda fits to have a pic of them!
I enjoy baking in my spare time. My coworkers love me because I regularly bring them cookies. I recently started dabbling in baking pies too. I've been told I should bake for a living, but I'm sure it wouldn't be as fun if I HAD to do it all the time! :)