Barilla® Gluten Free Elbows

Soup with Chicken, Lemon, and Spinach

Barilla Gluten Free Elbow Pasta

Made with

Barilla Gluten Free Elbows Pasta

Share
Print
Prep
Cook
Skill
Accomplished
Diet
Gluten Free


298
calories
11g
total fat
23g
total carbohydrate
27g
protein
Powered by

Ingredients

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

Instructions

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

Show more