Chicken Soup with Acini di Pepe and Spinach
Recipe from Skinnytaste
Ingredients
- 4 boneless, skinless chicken thighs, trimmed (about 1 pound total)
- 1/4 teaspoon kosher salt
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup peeled and sliced carrots
- 3 garlic cloves, minced
- 4 cups chicken bone broth or low-sodium chicken broth
- 2 bay leaves
- Freshly ground black pepper, to taste
- 2 cups baby spinach
- 1/2 cup acini di pepe pasta (2.5 ounces)
- Grated Parmesan, for serving (optional)
Method
- Season the chicken with the salt.
- Heat the oil in a medium nonstick pot over medium heat. Add the onion, celery, carrot, and garlic and cook for 4 to 5 minutes, until softened.
- Add the chicken, broth, bay leaves, and black pepper. Bring to a boil, cover, and reduce the heat to medium-low.
- Simmer for about 25 minutes, until the chicken shreds easily.
- Discard the bay leaves. Shred the chicken with two forks and return it to the soup.
- Add the pasta and cook according to its package directions. Stir in the spinach during the final minute so it wilts.
- Serve with Parmesan if desired.
To drink
- Pairing
- Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
- On a budget
- Terre di Sarizzola 2022 Piccolo Derthona (Vino Bianco d'Italia), $16