Barilla® Gluten Free Elbows

Soup with Chicken, Lemon, and Spinach

  • 596
  • 21g
    total fat
  • 45g
    total carbohydrate
  • 54g
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  • Prep
  • Cook
  • Skill
  • Diet
    Gluten Free


Ingredients for 6 people

  • ½ box Barilla® Gluten Free Elbows
  • 1 stalk celery diced
  • 1 carrot diced
  • 1 small onion diced
  • 3 tablespoons extra virgin olive oil
  • 6 boneless and skinless chicken thighs cut into ½ inch pieces
  • 3 quarts chicken broth
  • 2 teaspoons lemon zest
  • 1 lemon juiced
  • 1 bag (6 oz) baby spinach washed
  • salt and black pepper to taste


  1. 1
    SAUTÉ celery, carrots and onion with olive oil in heavy large pot over medium heat until translucent, about 5 minutes
  2. 2
    ADD chicken thighs and cook for 3 minutes over high heat
  3. 3
    ADD chicken broth and bring to boil
  4. 4
    STIR in pasta, lemon zest, juice and spinach, cook pasta for half of the recommended time on the package
  5. 5
    SEASON with salt and black pepper
  6. 6
    REST soup for 10 minutes before serving

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