Chicken & Pastina Soup

Ingredients

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 ½ lb or 1.6kg

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Carrots

  Raw

  1 cup chopped or 128g

• Celery

  Raw

  1 cup chopped or 101g

• Pastina

  Barilla

  8 oz or 228g

Directions

1. Place chicken in 12 inch skillet. Add 16 ounces of chicken 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.
2. 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.
3. Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining 16 ounces of broth, salt, and pepper into stockpot. Heat to boiling. Stir in Pastina. Reduce heat and simmer for 15 minutes, covered.
4. Shred or cut chicken into bite size pieces and add to soup. Let cook and enjoy.

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• Chicken Soup
• Almond Chicken Soup
• Watercress & Chicken Soup
• Coconut Chicken Soup
• Greek Chicken Soup
• Creamy Chicken Soup