Chiarello's Chicken and Pastina Soup

Chiarello's Chicken and Pastina Soup

10 Reviews 2 Pics
Recipe by  Progresso®

“This fresh, bright soup with chicken, tomatoes and pasta is loaded with vegetables for a light but satisfying dinner or first course.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

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.

Share It

Reviews (10)

Rate This Recipe
naples34102
23

naples34102

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.

johnniegallo
16

johnniegallo

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
4

FNChef

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.) :)

More Reviews

Similar Recipes

Roasted Butternut Squash Soup
(65)

Roasted Butternut Squash Soup

Next Day Turkey Soup
(25)

Next Day Turkey Soup

Tuscan White Bean Soup
(12)

Tuscan White Bean Soup

Mama Chiarello's Stuffed Eggplant
(9)

Mama Chiarello's Stuffed Eggplant

Pumpkin Pastina
(4)

Pumpkin Pastina

Chicken Chili Verde
(4)

Chicken Chili Verde

Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roasted Butternut Squash Soup

>

next recipe:

Chicken Chili Verde