Ingredients

• 1 tablespoon olive oil
• 1 cup Muir Glen® organic crushed tomatoes with basil
• 2 pounds boneless skinless chicken breasts
• 1/2 cup chopped onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 2 (32 ounce) cartons Progresso® chicken broth
• 1/2 teaspoon gray salt or sea salt
• 1/4 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
• 1/3 cup shredded Parmesan cheese

Instructions

1. 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).
2. 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.
3. 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.
4. 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.