Pastina Chicken Soup Recipes

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.

Provided by Progresso

Categories Trusted Brands: Recipes and Tips Progresso®

Yield 10

Number Of Ingredients 13

Chiarello's Chicken and Pastina Soup image

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

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

BRODO DI POLLO CON PASTINA (CHICKEN SOUP WITH PASTINA)

Pastina means "tiny pasta," and it's often the first pasta shape Italian children are introduced to, typically cooked in broth. Pastina comes in a variety of shapes, like little stars and rounds. For this recipe, you can use any tiny shape you like, or use noodles broken into small pieces. Typically, the pastina is precooked in a separate pot and added to each soup bowl alongside shredded chicken, but this version cooks everything together for an easy one-pot meal. And this comforting chicken soup does not require premade or even store-bought broth: Instead, boneless, skinless chicken breasts cook in water with aromatics like onion, carrots, celery and garlic - and a good drizzle of olive oil - for a rich, flavorful broth that comes together fairly quickly.

Provided by Naz Deravian

Categories dinner, lunch, soups and stews, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

Brodo di Pollo con Pastina (Chicken Soup With Pastina) image

Steps:

Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn't overflow and skimming off any foam that rises to the top.
Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. I ncrease the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired.
Remove the cooked chicken and place in a large bowl. Add the pastina to the soup, stir and increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and cook the pasta according to the package instructions for al dente, stirring occasionally.
While the pasta cooks, shred the chicken with a fork. Add the shredded chicken and parsley to the soup, stir, cover and simmer for 2 minutes. Serve topped with grated Parmesan.

Ingredients

2 large boneless, skinless chicken breasts (about 1 pound)
1 large yellow onion, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons kosher salt (Diamond Crystal), or to taste
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 large carrots, peeled and sliced into ¼-inch half moons
3 large celery ribs, sliced into ¼-inch half moons
3 garlic cloves, finely chopped
2 teaspoons tomato paste
1/2 cup pastina, such as Acini di Pepe, or orzo (about 4 ounces)
1/2 cup finely chopped parsley
Grated Parmesan, for serving

CHICKEN AND PASTINA SOUP

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

Chicken and Pastina Soup image

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

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