Ingredients
1lbchicken thighs,boneless, skinless trimmed of all fat
¼tspkosher salt
1tspolive oil
½cuponion,diced
½cupcelery,diced
½cupcarrot,peeled and sliced
3clovesgarlic,minced
4cupslow-sodium chicken broth
2bay leaves
black pepper,to taste
2cupsbaby spinach
½cupDelallo Whole Wheat Acini di Pepe
Parmesan,grated, optional, for serving
Preparation
Season the chicken with salt.
Heat the oil in a medium nonstick pot over medium heat. Add the onion, celery, carrot, and garlic and sauté for 4 to 5 minutes until soft.
Add the chicken, broth, bay leaves, and ⅛ teaspoon black pepper and bring to a boil. Cover and reduce to medium-low for about 25 minutes until the chicken shreds easily.
Discard the bay leaves, then coarsely shred the chicken with two forks and return to the soup.
Add the pasta and cook according to package directions, adding the baby spinach at the last 1 minute to wilt.
