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
Preparation
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.
