Ingredients
- 6 cups Chicken broth or more if needed
- 1 cup Carrots chopped
- 1/2 cup Celery chopped
- 1/4 cup Onion chopped fine
- 1/2 lb Chicken breast boneless skinless
- 3/4 cup Acini de pepe (pastina) can substitute Israeli couscous if needed
- 2 cups Baby spinach
- 4 tbsp Parmesan cheese plus more for garnish
- 4 Dinner rolls
Instructions
- In a pot over medium heat, bring the broth, carrots, celery, and onion to a simmer. Add in the chicken and cover with a lid. Simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
- Remove the chicken to a cutting board and shred apart using 2 forks pulling in opposite directions. Then return the chicken to the pot and return to a simmer. Season with salt to taste.
- Add pastina and cover with a lid. Stir occasionally (especially at beginning as pastina may stick to the bottom) and cook until pastina is tender, about 8-10 minutes. Once the pastina is cooked, remove from the heat (stir in more broth if needed).
- Stir in the spinach until wilted, then stir in the parmesan cheese. Taste and adjust the seasoning with salt or more parmesan if needed.
- Ladle into bowls and garnish with Parmesan cheese, if desired. Serve with a roll.
Nutrition
Calories: 304kcal | Carbohydrates: 42g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1593mg | Potassium: 755mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6872IU | Vitamin C: 33mg | Calcium: 154mg | Iron: 3mg
Pastina Soup
Ingredients
- 6 cups Chicken broth or more if needed
- 1 cup Carrots chopped
- 1/2 cup Celery chopped
- 1/4 cup Onion chopped fine
- 1/2 lb Chicken breast boneless skinless
- 3/4 cup Acini de pepe (pastina) can substitute Israeli couscous if needed
- 2 cups Baby spinach
- 4 tbsp Parmesan cheese plus more for garnish
- 4 Dinner rolls
Instructions
- In a pot over medium heat, bring the broth, carrots, celery, and onion to a simmer. Add in the chicken and cover with a lid. Simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
- Remove the chicken to a cutting board and shred apart using 2 forks pulling in opposite directions. Then return the chicken to the pot and return to a simmer. Season with salt to taste.
- Add pastina and cover with a lid. Stir occasionally (especially at beginning as pastina may stick to the bottom) and cook until pastina is tender, about 8-10 minutes. Once the pastina is cooked, remove from the heat (stir in more broth if needed).
- Stir in the spinach until wilted, then stir in the parmesan cheese. Taste and adjust the seasoning with salt or more parmesan if needed.
- Ladle into bowls and garnish with Parmesan cheese, if desired. Serve with a roll.
Nutrition
Calories: 304kcalCarbohydrates: 42gProtein: 22gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 40mgSodium: 1593mgPotassium: 755mgFiber: 4gSugar: 4gVitamin A: 6872IUVitamin C: 33mgCalcium: 154mgIron: 3mg
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