Ingredientsservings 224 cals
- 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.
- Michael's Tips
- "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."
Per Serving: 224 calories; 4.3 g fat; 19.9 g carbohydrates; 24.4 g protein; 49 mg cholesterol; 899 mg sodium. Full nutrition
ReviewsRead all reviews 17
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 ...
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
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 summe...
I used leftover rotissere chicken so it was even quicker and easier. Sauteed a clove of garlic with the onion, celery, and carrots, and used baby spinach as the greens. My little kids loved tha...
Loved the flavors in this soup. I did add chicken base to this recipe to up the flavor. I also boiled my pasta separately and added it at the end so that it wouldn't soak up all my soup liquid ...
Absolutely delicious! An easy recipe that I did not change one bit. I did need to add more broth after the soup sat for awhile as the pasta sucks up alot of the broth. After the first time, I...
This soup is a regular in my home. I prepared this dish with frozen mustard green, because that's what I had on hand and it was great. If you choose a frozen green remember to drain very well.
Have been making this soup for years now. I cut back on the amount of acini de pepe a bit so it's not so thick. It's wonderful and full of bright flavors. It's a staple for me in the winter.