Barilla® Gluten Free Hearty Chicken & Kale Soup

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Ingredients 4 Servings

  • ½ box Barilla® Gluten Free Elbows
  • 4 tablespoons extra virgin olive oil for drizzling
  • 1 large leek, diced
  • 4 chicken thighs, boneless and skinless, julienne
  • ½ cup White wine
  • 2 bunches kale, sliced
  • 3 quarts chicken stock
  • ½ pint cherry tomatoes, quartered
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon black pepper
  • ½ cup Romano cheese, shredded
  • Sea salt to taste
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  • In a skillet sweat leek in olive oil until it becomes translucent.
  • Add chicken, sauté a few minutes. Add kale, wilt over medium heat, about three minutes.
  • Deglaze with wine reduce well.
  • Add stock and bring to a boil.
  • Stir in tomatoes, red pepper, black pepper and pasta, cook for half of the recommended pasta cooking time.
  • Let soup rest for 20 minutes before serving.
  • Serve drizzled with olive oil and cheese.
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