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
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
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
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
CHICKEN AND EGG SOUP WITH PASTINA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the 1/4 cup olive oil in a large pot over high heat. Add the onion, 1 teaspoon salt, and pepper to taste; cook until slightly softened, about 5 minutes. Add the chicken, the broth, 4 cups water and the juice of 1 lemon; cover and bring to a boil. Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes. Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.
- Remove the soup from the heat. Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy. Gradually whisk a ladleful of the hot soup into the egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat. Cook until creamy, about 1 minute. Stir in the shredded chicken, spinach and dill, and season with salt and pepper. Ladle the soup into bowls; garnish with feta, if desired.
- Per serving: Calories 425; Fat 27 g (Saturated 6 g); Cholesterol 277 mg; Sodium 858 mg; Carbohydrate 18 g; Fiber 1 g; Protein 27 g
ITALIAN BAKED CHICKEN AND PASTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
- Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 432 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 49 milligrams, Sodium 674 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 21 grams, Sugar 6 grams
PASTINA CHICKEN SOUP
Make and share this Pastina Chicken Soup recipe from Food.com.
Provided by Sageca
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth to a boil in a large saucepan.
- Stir in celery, onions, carrots potato,bpepper, salt,chicken bouillon powder and chicken.
- Bring to a boil and reduce to simmer for 45 minutes,.
- Remove chicken and chop in tiny pieces.
- Add pasta and chicken to soup and cook 10 minutes.
- Spoon into soup bowls and pass the Parmesan cheese.
- Tip.
- Use your processor on pulse mode to chop your vegetables.
CHICKEN PASTINA SOUP
Chicken Pastina Soup is ready in less than an hour and is the best Italian comfort food! Feel free to halve the recipe, if you need a smaller batch.
Provided by Mamma C
Categories Main Course
Number Of Ingredients 12
Steps:
- Add 2 tablespoons of olive oil to a soup pot and place it over medium heat. Use a long spoon to push the oil around the bottom of the pan so it completely covers the bottom. Heat the oil until it's sizzling.
- When the oil is sizzling, pat the chicken breasts dry with paper towels and add them to the pot with tongs. In a tiny bowl, stir together 1/4 teaspoon of garlic, 1/8 teaspoon of black pepper, and 1/8 teaspoon of salt. Season the chicken with this mixture. Let the chicken sear for five minutes on the first side, until it's golden brown.
- Wear oven mitts while using tongs to flip the chicken over (the oil may splash). If the chicken is sticking to the pan, use the tongs to push under the chicken to separate it from the pan. When the chicken is flipped over, pour one cup of the chicken stock over it and cover the pot. Let the chicken simmer gently over medium heat for seven minutes.
- While the chicken is simmering, prepare the vegetables. Peel half an onion and chop it. Rinse the celery, scraping off any dirt, and trim off the ends. Cut the celery into small pieces (dice). (Cut a stalk in half the short way, then slice each of those pieces in half the long way. Then cut into small pieces.) Rinse the carrots and peel them. Trim off the ends. Cut the carrots into small pieces like the celery.
- When the chicken has simmered for seven minutes, use tongs to remove the chicken to a large bowl to sit for a couple minutes to cool. (If you have a stand mixer, place the chicken in the bowl of the stand mixer.) You will be shredding the chicken after you get the vegetables going in the pan (see the next step).
- While the chicken is cooling off a bit, add the onions, carrots and celery to the pot over medium-high heat and give them a stir. Sauté the vegetables, stirring occasionally, until the carrots and celery are soft. It could take 15 minutes. (You want to make sure you don't have crunchy vegetables in your soup.) If the liquid evaporates during this time, you can add a little stock to the pan, so the veggies don't burn.
- While the vegetables are cooking, shred the chicken. The easiest way is to use a stand mixer with a paddle attachment to shred the chicken on a low setting. If you don't have a stand mixer, use two forks to shred the chicken. The chicken should be cooked through, but if it seems slightly undercooked, it will finish cooking later in the soup.
- When the vegetables are tender, add the rest of the chicken stock and 3 cups of water to the pot. Stir in 1/8 teaspoon of black pepper. Cover the pot, increase the heat to high, and let the soup come to a boil.
- When it is boiling, add the pastina to the pot. Lower the heat slightly, give the pasta a stir, and boil it for 10 minutes, or until al dente. Do not drain it. (Acini de pepe needs the 10 minutes, but stelline may cook faster.)
- After 10 minutes, stir in the shredded chicken and 1/3 cup grated Parmesan. Lower the heat and let the pot simmer for a couple minutes until the chicken is heated through. Taste to see if any additional salt is needed. (It will depend on how much salt was in your chicken stock.)
- Serve immediately by ladling some soup with pastina into each bowl. Sprinkle Parmesan (or Romano) on each serving. Any pastina left in the pot will absorb the broth quickly, so use a slotted spoon to remove the pastina to a separate container so it can be refrigerated later.
- Store leftover pastina separately from the broth. Refrigerate each for up to four days. To reheat, add some of the broth to the pastina in a bowl and heat, covered loosely with wax paper, in the microwave. If you run out of soup broth for leftovers, you can add some chicken stock to the pastina or serve it with butter and cheese.
- The leftovers also freeze well. Freeze the pastina and broth separately.
Nutrition Facts : Calories 353 kcal, Carbohydrate 30 g, Protein 34 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 82 mg, Sodium 506 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHICKEN AND PASTINA SOUP
This is a Michael Chiarello recipe that came with a Progresso coupon I downloaded online. Have yet to try it. I have never heard of acini di pepe pasta, but the recipe says you can use 8 oz of any small round pasta. Also I don't know what mustard greens are or how to use them. The recipe mentioned that spinach, Swiss chard or other greens could be used instead.
Provided by nranger7
Categories Chicken Breast
Time 1h15m
Yield 15 cups, 10 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken in 12 inch skillet. Add 1 carton of broth and heat to boiling.
- Reduce heat, cover and simmer 20 minutes or until juice of chicken is clear when thickest part is cut.
- Meanwhile, in 5 quart stockpot, heat oil over medium heat.
- Add onion, carrot and celery.
- Cook 8-10 minutes, stirring occasionally until vegetables are tender.
- Drain chicken, reserving broth and set chicken aside.
- Strain broth and add to vegetables.
- Stir remaining carton of broth, tomatoes, salt, pepper and bay leaf into stockpot and heat to boiling.
- Stir in pasta. Reduce heat, cover and simmer 15 minutes.
- Shred or cut chicken into bite size pieces and add to soup.
- Stir in greens just until wilted and remove bay leaf.
- Serve with parmesan cheese.
Nutrition Facts : Calories 235.4, Fat 4.9, SaturatedFat 1.4, Cholesterol 55.6, Sodium 905.2, Carbohydrate 17.1, Fiber 1.6, Sugar 2.7, Protein 29
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