Barilla® Gluten Free Elbows
Soup with Chicken, Lemon, and Spinach
Ratings
- Prep
- Cook
- Skill
- Accomplished
- Diet
- Gluten Free
- 298
- calories
- 11g
- total fat
- 23g
- total carbohydrate
- 27g
- protein
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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
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