Barilla Stelline Chicken Soup Recipes

BARILLA® ORZO SOUP WITH CHICKEN, CARROTS & SPINACH | BARILLA CANADA

Steps:

• Combine in a 4-6 quart slow cooker, the water, celery, carrots, onion, garlic, bay leaf, chicken and water.
• Cook on low for 6-8 hours or until the chicken is tender and falling apart.
• Remove the chicken from the soup and let it cool down. When the chicken is cool, shred into bite size pieces then add it back to the soup.
• Remove the bay leaf and add the spinach, cherry tomatoes and pasta then stir well.
• Season with salt and pepper and cover, then cook the pasta for approximately another 35-40 minutes stirring occasionally.
• To serve ladle the soup into bowls, top with some grated cheese and a drizzle of fresh olive oil.

BARILLA STELLINE CHICKEN SOUP

Steps:

• 1. PLEASE NOTE: THE PASTA ABSORBS A LOT OF THE LIQUID SO YOU MAY ONLY WANT TO USE HALF OF THE BOX.
• 2. I used Sanderson Chicken Breasts, which are quite large, so I only used 3 breasts. I had additional chicken bones from previously boning chicken breast in the freezer and used those as well.
• 3. Chop celery, onions and carrots as desired, I had about 5 cups.
• 4. Add chicken breast and the saved chicken bones, to a large pot and cover with water, about 5-6 quarts. Add the spices to a small bowl & then add them to the pot of chicken breast as well as the bay leaves. Cover with a tight fitting lid.
• 5. Bring chicken breast to a boil, then lower heat and cook until chicken is tender & can be pulled from the bones, about 1 1/2 hours depending on size of chicken breasts, or as desired.Remove chicken and bones, allow to cool and then remove meat from bones, cut into large pieces, place in a bowl
• 6. Add the chopped fresh veggies, add additional water or chicken stock if needed, & continue cooking.
• 7. Add the BONED chicken back in the stock pot, along with the other vegetables and continue to cook for about 20 to 25 minutes, then stir in the pasta and cook for an additional 5 to 7 minutes. Pasta will continue to cook after heat has been turned off because of the hot liquid. TASTE AND ADJUST SEASONING IF DESIRED ACCORDING TO TASTE.
• 8. SERVE & ENJOY.

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.