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Barilla® Ditalini Soup with Chicken & Spinach in a Slow Cooker


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Barilla® Ditalini Soup with Chicken & Spinach in a Slow Cooker
PREPARATION TIME
30 minutes

DIFFICULTY
Easy

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 230
CARBOHYDRATE: 28.0g
PROTEIN: 11.0g
FAT: 9.0g

TYPE OF RECIPE
Poultry


Ingredients for 6 people


1/2 BOX Barilla Ditalini
1 Whole Chicken
2 Celery Stalks Diced Large
1 Medium Carrot Diced Large
2 Bay Leaves
1 White Onion
2 PINTS Cherry Tomatoes Halved
1 POUND Fresh Spinach
2 TABLESPOONS Extra Virgin Olive Oil
1 CLOVE Garlic Chopped
1/2 CUP Parmigiano-Reggiano Cheese Grated



Preparation 10 minutes preparation + 20 minutes cooking
1. COMBINE chicken, celery, carrots, bay leaves and onions in a stock pot; cover with water and bring to a boil

2. Season with salt and simmer for 2 hours, skimming the top regularly

3. STRAIN and reserve the broth; skin and remove the bones from the chicken

4. Cut meat into small pieces

5. (This can be prepared one day in advance

6. ) SAUTÉ chicken cut in small pieces with oil and garlic

7. Add halved tomatoes and spinach

8. Season with salt and pepper; sauté two additional minutes

9. BRING 8 cups of the chicken broth back to a boil, add pasta and cook for 6 minutes

10. ADD chicken, spinach and tomatoes and boil three additional minutes

11. Let the soup rest ten minutes before serving

12. TOP with cheese and a drizzle of olive oil