Barilla® Slow Cooker Ditalini Soup with Chicken and Spinach

  • 230
    Calories
  • 28.0g
    Carbohydrate
  • 11.0g
    Protein
  • 9.0g
    Fat
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  • Prep
  • Cook
  • Skill
    Beginner


Ingredients

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

Instructions

  1. 1
    COMBINE in a 4-6 quart slow cooker, the water, celery, carrots, onion, garlic, bay leaf, chicken and water.
  2. 2
    COOK on low for 6-8 hours or until the chicken is tender and falling apart.
  3. 3
    REMOVE 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.
  4. 4
    REMOVE the bay leaf and add the spinach, cherry tomatoes and pasta then stir well.
  5. 5
    SEASON with salt and pepper and cover, then cook the pasta for approximately another 35-40 minutes stirring occasionally.
  6. 6
    TO SERVE ladle the soup into bowls, top with some grated cheese and a drizzle of fresh olive oil.

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