Chicken and Pastina Soup

Health score
11%
Chicken and Pastina Soup
45 min.
10
237kcal

Suggestions


Warm up your day with a comforting bowl of Chicken and Pastina Soup, a delightful dish that brings together the wholesome goodness of chicken, fresh vegetables, and tiny pasta. Perfect for lunch or dinner, this soup is not only delicious but also incredibly satisfying, making it an ideal choice for family gatherings or cozy nights in.

Imagine tender pieces of boneless chicken breasts simmered to perfection, releasing their savory juices into a rich chicken broth. The addition of vibrant carrots, celery, and aromatic onions creates a flavorful base, while the crushed tomatoes add a touch of sweetness and depth. As the soup bubbles away, the small acini di pepe pasta cooks to a delightful al dente, soaking up all the delicious flavors.

But what truly elevates this dish is the vibrant greens—whether you choose mustard greens, spinach, or Swiss chard, they add a burst of color and nutrition. Finished with a sprinkle of Parmesan cheese and a dash of freshly ground black pepper, each spoonful is a warm embrace that nourishes both body and soul.

Ready in just 45 minutes and serving up to 10 people, this Chicken and Pastina Soup is a fantastic option for meal prep or feeding a crowd. So gather your ingredients, and let the aromas fill your kitchen as you create a dish that will surely become a family favorite!

Ingredients

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

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 (170F).
  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.

Nutrition Facts

Calories237kcal
Protein42.66%
Fat21.05%
Carbs36.29%

Properties

Glycemic Index
27.28
Glycemic Load
7.05
Inflammation Score
-8
Nutrition Score
15.643913009892%

Flavonoids

Apigenin
0.15mg
Luteolin
0.06mg
Isorhamnetin
2.22mg
Kaempferol
4.37mg
Quercetin
2.64mg

Nutrients percent of daily need

Calories:237.26kcal
11.86%
Fat:5.55g
8.54%
Saturated Fat:1.3g
8.11%
Carbohydrates:21.53g
7.18%
Net Carbohydrates:19.5g
7.09%
Sugar:3.52g
3.92%
Cholesterol:63.96mg
21.32%
Sodium:991.04mg
43.09%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.31g
50.62%
Vitamin B3:10.34mg
51.71%
Selenium:30.82µg
44.03%
Vitamin B6:0.76mg
38.07%
Vitamin K:33.7µg
32.09%
Vitamin A:1540.51IU
30.81%
Phosphorus:241mg
24.1%
Potassium:531.34mg
15.18%
Vitamin C:12.29mg
14.89%
Vitamin B5:1.46mg
14.55%
Vitamin B2:0.24mg
14.27%
Iron:1.79mg
9.93%
Magnesium:37.52mg
9.38%
Vitamin B1:0.13mg
8.91%
Manganese:0.17mg
8.71%
Fiber:2.02g
8.09%
Calcium:78.73mg
7.87%
Vitamin E:1.04mg
6.93%
Copper:0.12mg
6.21%
Zinc:0.88mg
5.83%
Vitamin B12:0.26µg
4.3%
Folate:12.93µg
3.23%