Chicken and Pastina Soup

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Ingredients

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

Instructions

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.

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