in Chicken Broth with Fresh Vegetables
Ingredients for 6 people
- 1 Box Barilla® Pastina
- 1 Whole Chicken, Chopped
- 2 Stalks Celery
- 2 Carrots Divided
- 1 Onion
- 10 Black Peppercorns
- Sea Salt to taste
- 1 Bay Leaf
- 1 Diced Plum Tomato
- 1 Bunch Asparagus; Diced
- 1 Leek; Diced
- 1 Tablespoon Extra Virgin Olive Oil
1In a large pot cook the chicken with carrot, onion, celery and black pepper corns for approximately 2 hours.
2Skim the broth to remove the fat Dice the remaining vegetables except for the spinach and sauté the asparagus and leeks in olive oil for 3-4 minute or until slightly browned.
3Drain the broth into another pot and place back onto the stove top to simmer.
4Season the broth with salt and pepper and add the reserved vegetables, add the Pastina and cook for half the recommended time.
5Remove the soup from the heat and let it rest for 30 minutes before serving, add back the chicken to warm through and fold in the spinach and tomatoes.