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Chicken Pastina Soup Recipe

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This recipe for Chicken Pastina Soup, by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynette Hutchison


2 lbs. boneless chicken breast
8 cups chicken broth
1 tab. olive oil
1/2 cup chopped onion
1/2 cup diced carrots
1/2 cup diced celery
1 cup crushed tomatoes
1/2 tsp salt
1/4 tsp pepper
1 dried bay leaf
1 cup uncooked acini di pepe
2 cups chopped spinach
1/3 cup shredded Parmesan cheese

Cook chicken either in microwave, oven, or in frypan until juices run clear.

Meanwhile in 5-quart stock pot, heat oil and add onions, carrots, celery. Cook 8-10 minutes, stirring occasionally until vegies are tender.
Shred chicken and add to vegies. Add broth, tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat, cover and simmer 15 minutes.
Stir in spinach just before serving and allow to wilt. Remove bay leaf. Serve with a sprinkle of cheese.

Personal Notes:
Personal Notes:
This recipe is adapted from Pillsbury Classic Cookbook-Soup




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