Best Barilla Stelline Chicken Soup Recipes

ITALIAN CHICKEN SOUP WITH BARILLA PASTINA| BARILLA

Steps:

• Bring broth to boil and add pastina pasta.
• Cook 2 minutes short of the recommended cooking time.
• Let rest for 10 minutes before serving. If desired, top with butter and cheese.
• Place all chicken broth ingredients in a pot and cover with 7.5L of water.
• Bring chicken broth to boil, then simmer for 3 hours.
• Strain the chicken broth and return to stove. (Tip: Please note that any excess chicken broth will freeze very well for future use!)
• Cook pastina pasta in chicken broth 2 minutes short of the recommended cooking time. Enjoy!

ITALIAN CHICKEN SOUP WITH ORZO PASTA | BARILLA

Steps:

• Combine chicken, celery, carrots, bay leaves, and onions in a stock pot; cover with water and bring to a boil then reduce to a simmer, cook for 30 minutes.
• Strain and reserve the broth; skin and remove the bones from the chicken. Cut meat into small pieces.
• Sauté chicken cut in small pieces with oil and garlic.
• Add halved tomatoes and spinach Season with salt and pepper; sauté two additional minutes.
• Bring 8 cups of the chicken broth back to a boil, add orzo pasta and cook for 6 minutes.
• Add chicken, spinach and tomatoes and boil 3 additional minutes. Let the chicken orzo soup rest 10 minutes before serving.
• Top Italian soup with cheese and a drizzle of olive oil.

CHICKEN WITH BARLEY SOUP

Steps:

• Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
• Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
• Cool broth until the fat congeals on the surface. Skim and discard fat.
• Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.