Barilla Slow Cooker Ditalini Soup with Chicken and Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 serving Barilla - Ditalini Pasta (2 oz. serving) 2 stalk, large (11"-12" long) Celery, raw 1 large (7-1/4" to 8-1/2" long) Carrots, raw 1 large Onions, raw 1 tsp, crumbled Bay Leaf 1.5 package (10 oz) Spinach, fresh .5 cup Parmesan Cheese, grated 8 cup (8 fl oz) Water, tap 2 clove Garlic 16 oz Chicken -Boneless, skinless chicken thigh (by JUSTKLH) 4 cup Tomatoes - sm cherry tomatoes
In a 4-6 quart slow cooker, combine water, celery, carrots, onion garlic, bay leaf and chicken.
Cook on low for 6-8 hours or until chicken is tender and falling apart.
Remove chicken from soup and shred then add back to soup.
Remove bay leaf and add spinach, cherry tomatoes and pasta, stir.
Cook for approximately 35-40 minutes, stirring occasionally.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ELECTRICITYGIRL.
Cook on low for 6-8 hours or until chicken is tender and falling apart.
Remove chicken from soup and shred then add back to soup.
Remove bay leaf and add spinach, cherry tomatoes and pasta, stir.
Cook for approximately 35-40 minutes, stirring occasionally.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ELECTRICITYGIRL.
Nutritional Info Amount Per Serving
- Calories: 377.9
- Total Fat: 12.1 g
- Cholesterol: 104.9 mg
- Sodium: 450.0 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 7.1 g
- Protein: 34.7 g
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