Barilla® Orzo Soup
with Chicken, Carrots & Spinach
- 11 g
- Total Fat
- 28 g
- 33 g
Ingredients for 4 people
- 1/2 Box Barilla® Orzo
- 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
1Combine chicken, celery, carrots, bay leaves and onions in a stock pot; cover with water and bring to a boil.
2Strain and reserve the broth; skin and remove the bones from the chicken. Cut meat into small pieces.
3Sauté chicken cut in small pieces with oil and garlic.
4Add halved tomatoes and spinach Season with salt and pepper; sauté two additional minutes.
5Bring 8 cups of the chicken broth back to a boil, add pasta and cook for 6 minutes.
6Add chicken, spinach and tomatoes and boil three additional minutes. Let the soup rest ten minutes before serving.
7Top with cheese and a drizzle of olive oil.