“This fresh, bright soup with chicken, tomatoes and pasta is loaded with vegetables for a light but satisfying dinner or first course.” - by Progresso®
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 224 cal
- 11%
- Fat
- 4.3 g
- 7%
- Carbs
- 19.9 g
- 6%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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, ..." See moresliced, from the Swiss chard. Wish there were leftovers."
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..." See more"
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 dinn..." See moreer! 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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