Description
This fresh, bright soup with chicken, tomatoes and pasta is loaded with vegetables for a light but satisfying dinner or first course.
Ingredients
- 1 tablespoon olive oil
- 1 cup Muir Glen® organic crushed tomatoes with basil
- 2 pounds boneless skinless chicken breasts
- ½ cup chopped onion
- ½ cup diced carrot
- ½ cup diced celery
- 2 (32 ounce) cartons Progresso® chicken broth
- ½ teaspoon gray salt or sea salt
- ¼ teaspoon freshly ground black pepper
- 1 dried bay leaf
- 1 cup uncooked acini de pepe or small round pasta
- 2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
- ⅓ cup shredded Parmesan cheese
Instructions
- 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).
- 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.
- 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.
- 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.
Servings: 10