Barilla® Slow Cooker Ditalini Soup with Chicken and Spinach
Ingredients for 6 people
- ¼ Box Barilla® Ditalini
- 2 Quarts, water
- 2 Celery stalks, diced
- 1 Large carrots, diced
- 1 Large, onion, diced
- 2 Garlic cloves, chopped
- 1 Bay leaf
- 1 Lb. Boneless, skinless chicken thighs
- 1 Lb. Baby spinach
- 2 Pints cherry tomatoes
- ½ Cup, Parmigiano-Reggiano cheese
- 2 Tbsp, Extra virgin olive oil
- Salt and Black pepper to taste
1COMBINE in a 4-6 quart slow cooker, the water, celery, carrots, onion, garlic, bay leaf, chicken and water.
2COOK on low for 6-8 hours or until the chicken is tender and falling apart.
3REMOVE the chicken from the soup and let it cool down. When the chicken is cool, shred into bite size pieces then add it back to the soup.
4REMOVE the bay leaf and add the spinach, cherry tomatoes and pasta then stir well.
5SEASON with salt and pepper and cover, then cook the pasta for approximately another 35-40 minutes stirring occasionally.
6TO SERVE ladle the soup into bowls, top with some grated cheese and a drizzle of fresh olive oil.