CHICKEN AND SPINACH SOUP WITH DITALINI

CHICKEN AND SPINACH SOUP WITH DITALINI image

Number Of Ingredients 12

1/2 box ditalini pasta
1 whole chicken
2 celery stalks, diced
1 carrot, diced
2 bay leaves
1 white onion
2 pints cherry tomatoes, halved
1 pound fresh spinach
2 tablespoons extra virgin olive oil
1 clove garlic, chopped
1/2 cup Parmigiano Reggiano Cheese, Grated
Salt and pepper to taste

Steps:

Combine the chicken, celery, carrots, bay leaves and onions in a stock pot; cover with water and bring to a boil. Season with salt and simmer for 2 hours, skimming the top regularly. Strain and reserve the broth; skin and remove the bones from the chicken. Cut meat into small pieces (this can be prepared one day in advance). 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 pasta and cook for 6 minutes. Add chicken, spinach and tomatoes and boil three additional minutes. Let the soup rest ten minutes before serving. Top with cheese and a drizzle of olive oil.