Chiarello’s Chicken and Pastina Soup

Chiarello’s Chicken and Pastina Soup This fresh, bright soup with chicken, tomatoes and pasta is loaded with vegetables for a light but satisfying dinner or first course.

Ingredients

Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP :

    COOK :

    TOTAL :

    SERVING : 10

    YIELD : 10 servings

  • 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).

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  • 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.

Per Serving: 224 calories; protein 24.4g; carbohydrates 19.9g; fat 4.3g; cholesterol 49.2mg; sodium 899.5mg. “Move the meal. Changing the setting is a wonderful way to elevate an ordinary meal. Add a few sparkling lights and move your meal under the stars. Or set up an impromptu table in front of the fireplace. You don’t have to have a lot of space to make the setting interesting. Sometimes just turning down the lights and lighting a few candles can set the perfect tone.”