I found this recipe on the back of a Progresso Chicken Broth container. I made a few changes to it that made it an easier recipe for a hectic weekday night. I used Shredded Rotisserie Chicken instead of starting from scratch with boneless skinless chicken breasts. I also halved the recipe and it was just right for one dinner and a couple of leftover bowls.
I actually cooked the veggies in a pot on the stove then transferred to to my crockpot and then added the chicken broth, tomatoes and all the spices and let that mixture cook all day on low. Then, a few minutes before dinner time I turned the crockpot to high and added the chicken and spinach and the previously cooked pasta and then served each bowl with parmesean cheese on top.
A favorite with adults and children alike, this soup is the first "pasta" my young children ever ate, and they've loved it since! It is a perfect one-pot supper for the whole family.
1 tablespoon butter or margarine
2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1/2 cup chopped onion (1 medium)
1/2 cup diced carrot (1 medium)
1/2 cup diced celery (1 medium stalk)
1 cup crushed tomatoes
2 cartons (32 oz each) Progresso® chicken broth
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
In 5-quart stockpot, melt butter over medium-high heat. Add chicken, onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
Stir in tomatoes, broth, salt, pepper and bay leaf; heat to boiling. Stir in pasta; reduce heat.
Cover; simmer 15 minutes. Stir in greens just until wilted. Remove bay leaf. Serve with a twist of additional freshly ground pepper and sprinkle of cheese.
10 servings (1 1/2 cups each)
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