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

  • 230
    Calories
  • 28.0g
    Carbohydrate
  • 11.0g
    Protein
  • 9.0g
    Fat
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Ingredients

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

Made with

Blue Box Ditalini

Ditalini


Instructions

  1. 1
    COMBINE chicken, celery, carrots, bay leaves and onions in a stock pot; cover with water and bring to a boil



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



  3. 3
    STRAIN and reserve the broth; skin and remove the bones from the chicken
  4. 4
    Cut meat into small pieces

  5. 5
    (This can be prepared one day in advance)

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

  7. 7
    Add halved tomatoes and spinach

  8. 8
    Season with salt and pepper; sauté two additional minutes
  9. 9
    BRING 8 cups of the chicken broth back to a boil, add pasta and cook for 6 minutes

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

  11. 11
    Let the soup rest ten minutes before serving
  12. 12
    TOP with cheese and a drizzle of olive oil

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