Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 cup Muir Glen® organic crushed tomatoes with basil

  3. 2 pounds boneless skinless chicken breasts

  4. 1/2 cup chopped onion

  5. 1/2 cup diced carrot

  6. 1/2 cup diced celery

  7. 2 (32 ounce) cartons Progresso® chicken broth

  8. 1/2 teaspoon gray salt or sea salt

  9. 1/4 teaspoon freshly ground black pepper

  10. 1 dried bay leaf

  11. 1 cup uncooked acini de pepe or small round pasta

  12. 2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens

  13. 1/3 cup shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  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). 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.


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