• 10servings
  • 45minutes
  • 260calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lb boneless skinless chicken breasts

  2. 2 cartons (32 oz each) Progresso® chicken broth

  3. 1 tablespoon olive oil

  4. 1/2 cup chopped onion (1 medium)

  5. 1/2 cup diced carrot (1 medium)

  6. 1/2 cup diced celery (1 medium stalk)

  7. 1 cup Muir Glen® organic crushed tomatoes with basil (from 28-oz can)

  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 di pepe pasta or other small round pasta (8 oz)

  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°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.


Send feedback