Categories: Chicken, Italian, Pasta, September2011, Soups, Week Night

Ingredients

• 2 lbs boneless skinless chicken breast
• 2 cartons (32 oz each) PROGRESSO chicken broth
• 1 Tbs 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 PROGRESSO crushed tomatoes (from a 28- oz can)
• 1/2 tsp grey salt or sea salt
• 1/4 tsp freshly ground black pepper
• 1 dried bay leav
• 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

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).

2. Meanwhile, in a 5-quart stockpot, heat oil over medium heat. Add onion, carrots and celery; cook 8-10 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 bayl leaf into the stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.

4. Shred or cut chicken into bite-sized 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.

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