Best Chiarellos Chicken And Pastina Soup Recipes

CHIARELLO'S CHICKEN AND PASTINA SOUP

Chiarello's Chicken and Pastina Soup image

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

Provided by Progresso

Yield 10

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup Muir Glen® organic crushed tomatoes with basil
2 pounds boneless skinless chicken breasts
½ cup chopped onion
½ cup diced carrot
½ cup diced celery
2 (32 ounce) cartons Progresso® chicken broth
½ teaspoon gray salt or sea salt
¼ teaspoon freshly ground black pepper
1 dried bay leaf
1 cup uncooked acini de pepe or small round pasta
2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
⅓ cup shredded Parmesan cheese

Steps:

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 Facts : Calories 224.4 calories, Carbohydrate 19.9 g, Cholesterol 49.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 24.4 g, SaturatedFat 1.2 g, Sodium 899.5 mg, Sugar 1.4 g

CHICKEN AND PASTINA SOUP

Chicken and Pastina Soup image

Treat your family to a hearty dinner with this chicken and pasta soup that's made with Progresso® broth and Muir Glen® tomatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 10

Number Of Ingredients 13

Ingredients

2 lb boneless skinless chicken breasts
2 cartons (32 oz each) Progresso™ chicken broth
1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
1/2 cup diced carrot (1 medium)
1/2 cup diced celery (1 medium stalk)
1 cup Muir Glen™ organic crushed tomatoes with basil (from 28-oz can)
1/2 teaspoon gray salt or sea salt
1/4 teaspoon freshly ground black pepper
1 dried bay leaf
1 cup uncooked acini di pepe pasta or other small round pasta (8 oz)
2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
1/3 cup shredded Parmesan cheese

Steps:

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).
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 Facts : Calories 260, Carbohydrate 23 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 3 g, TransFat 0 g

CHICKEN AND PASTINA SOUP

Chicken and Pastina Soup image

This is a Michael Chiarello recipe that came with a Progresso coupon I downloaded online. Have yet to try it. I have never heard of acini di pepe pasta, but the recipe says you can use 8 oz of any small round pasta. Also I don't know what mustard greens are or how to use them. The recipe mentioned that spinach, Swiss chard or other greens could be used instead.

Provided by nranger7

Categories Chicken Breast

Time 1h15m

Yield 15 cups, 10 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs boneless skinless chicken breasts
2 (32 ounce) cartons chicken broth
1 tablespoon olive oil
1/2 cup onion, chopped
1/2 cup carrot, diced
1/2 cup celery, diced
1 cup crushed tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 cup acini di pepe pasta, uncooked
2 cups mustard greens, chopped
1/3 cup parmesan cheese, shredded

Steps:

Place chicken in 12 inch skillet. Add 1 carton of broth and heat to boiling.
Reduce heat, cover and simmer 20 minutes or until juice of chicken is clear when thickest part is cut.
Meanwhile, in 5 quart stockpot, heat oil over medium heat.
Add onion, carrot and celery.
Cook 8-10 minutes, stirring occasionally until vegetables are tender.
Drain chicken, reserving broth and set chicken aside.
Strain broth and add to vegetables.
Stir remaining carton of broth, tomatoes, salt, pepper and bay leaf into stockpot and heat to boiling.
Stir in pasta. Reduce heat, cover and simmer 15 minutes.
Shred or cut chicken into bite size pieces and add to soup.
Stir in greens just until wilted and remove bay leaf.
Serve with parmesan cheese.