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Chiarello's Chicken and Pastina Soup

Chiarello's Chicken and Pastina Soup

Progresso(R)

Progresso®

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 {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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Reviews

naples34102
23

naples34102

2/14/2011

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.

John Gallo
16

John Gallo

11/12/2010

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

FNChef
5

FNChef

7/7/2011

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.) :)

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