Chicken and Pastina Soup

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  1. 1 T olive oil
  2. 1 c crushed tomatoes with basil
  3. 2 lb boneless, skinless chicken breasts
  4. 1/2 c onion, chopped
  5. 1/2 c carrot, diced
  6. 1/2 c celery, diced
  7. 2 (32 oz) cartons chicken broth, low sodium, divided
  8. 1/2 t sea salt
  9. 1/4 t ground black pepper
  10. 1 dried bay leaf
  11. 1 c uncooked acini de pepe or small round pasta
  12. 2 c lightly packed spinach leaves, chopped
  13. 1/3 c Parmesan cheese, shredded, for topping


  1. Place chicken in 12 inch skillet.
  2. Add 1 carton of chicken broth. Heat to boiling.
  3. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
  4. Meanwhile, in 5 qt stock pot, heat oil over medium heat.
  5. Add onion, carrot and celery; cook 8 to 10 minutes; stirring occasionally, until vegetables are tender.
  6. Drain chicken, reserving broth; set chicken aside, cover with foil to keep warm.
  7. Strain broth; add to vegetables. Stir in remaining carton of broth, tomatoes, salt, pepper and bay leaf into stock pot.
  8. Heat to boiling.
  9. Stir in pasta.
  10. Reduce heat; cover and simmer 15 minutes.
  11. Shred or cut chicken into bite-sized pieces; add to soup.
  12. Stir in spinach just until wilted.
  13. Remove bay leaf.
  14. Serve with a sprinkle of additional freshly ground pepper and Parmesan cheese.

Picture of Recipe

Chicken and Pastina Soup - Picture of Recipe
Serves: 10
Course: Soup/Stew/Chili
Type of Food: Soup
Ethnicity/Origin: Italian
Key Ingredient: Chicken,Pasta,Onions,Spinach,Cheese
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop

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