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Barilla® Gluten Free Elbows Soup with Chicken, Lemon, and Spinach


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Barilla® Gluten Free Elbows Soup with Chicken, Lemon, and Spinach
DIFFICULTY
Medium

TYPE
Main course


TYPE OF RECIPE
Poultry


Ingredients for 6 people


½ box Barilla® Gluten Free Elbows
1 stalk celery diced
1 carrot diced
1 small onion diced
3 tablespoons extra virgin olive oil
6 boneless and skinless chicken thighs cut into ½ inch pieces
3 quarts chicken broth
2 teaspoons lemon zest
1 lemon juiced
1 bag (6oz) baby spinach washed
salt and black pepper to taste



Preparation
1. SAUTE celery, carrots and onion with olive oil in heavy large pot over medium heat until translucent, about 5 minutes

2. ; ADD chicken thighs and cook for 3 minutes over high heat

3. ; ADD chicken broth and bring to boil

4. ; STIR in pasta, lemon zest, juice and spinach, cook pasta for half of the recommended time on the package

5. ; SEASON with salt and black pepper

6. ; REST soup for 10 minutes before serving