Chicken and Pastina Soup

Ingredients

• 2 lb chicken breast boneless skinless
• 32 oz chicken broth 
• 1 tablespoon olive oil 
• 0.5 cup onion chopped (1 medium)
• 0.5 cup carrots diced (1 medium)
• 0.5 cup celery diced (1 medium stalk)
• 1 cup canned tomatoes with basil (from 28-oz can) organic crushed
• 0.5 teaspoon sea salt 
• 0.3 teaspoon pepper black freshly ground
• 1  bay leaves dried
• 8 oz pasta uncooked
• 2 cups mustard greens packed chopped
• 0.3 cup parmesan shredded

Equipment

• frying pan
• pot

Directions

1. Place chicken in 12-inch skillet.
2. Add 1 carton of the broth.
3. 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).
4. Meanwhile, in 5-quart stockpot, 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. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot.
7. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.
8. Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted.
9. Remove bay leaf.
10. Serve with a sprinkle of additional freshly ground pepper and the cheese.