Chicken And Egg Soup With Pastina Recipes

PASTINA SOUP

Pastina Soup image

Provided by Giada De Laurentiis

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
1 stalk celery, finely chopped
1 carrot, finely chopped
2 shallots, minced
3 sprigs thyme
Kosher salt
1 2-inch piece parmesan cheese rind
1 quart chicken stock (homemade or low-sodium)
1 1/4 cups star-shaped pastina
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese
1 teaspoon grated lemon zest (optional)

Steps:

Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened.
Add the thyme, 1/4 teaspoon salt, the parmesan rind, chicken stock and 1 cup water. Bring to a simmer and cook for 10 minutes.
Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
Remove the thyme sprigs and parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated parmesan and lemon zest, if desired.

CHIARELLO'S CHICKEN AND PASTINA SOUP

Chiarello's Chicken and Pastina Soup image

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

Ingredients

1 tablespoon olive oil
1 cup Muir Glen® organic crushed tomatoes with basil
2 pounds boneless skinless chicken breasts
½ cup chopped onion
½ cup diced carrot
½ cup diced celery
2 (32 ounce) cartons Progresso® chicken broth
½ teaspoon gray salt or sea salt
¼ teaspoon freshly ground black pepper
1 dried bay leaf
1 cup uncooked acini de pepe or small round pasta
2 cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens
⅓ cup shredded Parmesan cheese

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

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