BARILLA® CHICKEN AND SPINACH PASTINA SOUP

INGREDIENTS

• 1 whole chicken
• 4 chicken thighs
• 3 large carrots, cut into 3-inch pieces
• 1 yellow onion, with peel, rinsed and cut in half
• 3 celery stalks, cut into 3-inch pieces
• 3 bay leaves
• 1 Tbsp whole black peppercorns
• 1 plum tomato, cut in half
• 1 Italian parsley, small bunch
• 6 qt cold water
• sea salt, to taste
• 1/2 lb Pastina
• 2 Tbsp extra virgin olive oil
• 1 shallots, finely chopped
• 2 pt cherry tomatoes, halved
• 16 oz baby spinach
• 1/2 cup Parmigiano Reggiano cheese, grated
• salt and pepper to taste

PREPARATION

1. 1.In a large stock pot, add the broth ingredients: carrots, yellow onion, celery, bay leaves, peppercorns, tomato, parsley, and chicken thighs. Reserve the whole chicken. Pour 6 liters of cold water into the pot and bring everything to a boil, then simmer gently for 1 hour, while skimming the foam that forms at the top.
2. 2.Next, add the whole chicken and simmer for an additional 90 minutes. Strain. You should be left with approx. 3 1/2 qt of broth. Debone the whole chicken, discard skin and bones and shred the meat, then set aside. Discard the chicken thighs.
3. 3.Place the chopped shallots and olive oil in a skillet over medium heat Sauté for approx. one minute. As the shallots begin to turn color, add the tomatoes and spinach. Season everything with salt and pepper and continue sautéing until greens are wilted. Stir the chicken in the skillet mixture and set aside.
4. 4.Bring all the strained chicken stock back to boil, add the pastina, and let it cook until al dente. Add all the ingredients from the skillet to the pot with the pastina and simmer together one additional minute.
5. 5.Allow the soup to rest for ten minutes before serving. Top with grated Parmigiano just before serving.