Best 2 Chicken And Spinach Soup With Ditalini Recipes

Indulge in the delectable flavors of a comforting classic with our creamy chicken and spinach soup with ditalini recipe. This hearty soup is not just a meal, but an experience that will warm your soul on a chilly day. Ditalini pasta, also known as tubetti, adds a delightful texture to the creamy broth, while fresh baby spinach infuses it with a vibrant green color and a boost of nutrients. Tender pieces of chicken, savory carrots, and earthy celery complete this satisfying dish. Dive into the culinary journey of our chicken and spinach soup, and discover a world of flavors that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

CHEESY DITALINI WITH CHICKEN AND SPINACH

Cheesy Ditalini with Chicken and Spinach image

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 1/2 cups ditalini
1 shallot, minced
2 teaspoons fresh thyme
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup milk
Freshly ground pepper
2 cups shredded rotisserie chicken
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup shredded gruyère cheese
Toasted breadcrumbs, for topping

Steps:

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the shallot and thyme and cook until softened. Whisk in the flour and cook, whisking, for 2 minutes, then whisk in the broth and milk. Season with 1/2 teaspoon salt and a few grinds of pepper. Cook, whisking, until thickened, about 5 minutes.
Stir in the chicken, spinach and pasta and cook to heat through. Stir in the gruyère and season with salt and pepper. Divide among 4 bowls and top with toasted breadcrumbs.

SPINACH CHICKEN SOUP

Spinach Chicken Soup image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 cups chicken broth
2 cups water
1 teaspoon Dijon mustard
1 clove minced garlic
8 to 10 ounces fresh spinach
4 sliced country French or Tuscan bread
2 tablespoons of either green olive paste, pesto or sundried tomato puree
2 cups bite-sized chunks of skinned cooked roasted chicken
Salt and freshly ground black pepper

Steps:

Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.

Tips:

Use fresh ingredients: Fresh chicken, spinach, and vegetables will yield the best flavor for your soup.
Don't overcrowd the pot: If you add too much chicken or vegetables to the pot, they won't cook evenly and the soup will be watery.
Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or vinegar to brighten the flavor.
Serve with a side of bread or crackers: This will help to soak up the delicious broth.

Conclusion:

This chicken and spinach soup with ditalini is a quick and easy meal that is perfect for a weeknight dinner. It's also a great way to use up leftover chicken. The soup is packed with flavor and is sure to be a hit with the whole family.