Chicken Soup with Spinach and Whole Wheat Acini di Pepe Recipe

Chicken Soup with Spinach and Whole Wheat Acini di Pepe Recipe

How To Make Chicken Soup with Spinach and Whole Wheat Acini di Pepe

This 30-minute chicken soup is made with sauteed celery, carrot, and garlic cooked in chicken broth with bay leaves for some subtle added flavor.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • 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


  1. Season the chicken with salt.

  2. 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.

  3. 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.

  4. Discard the bay leaves, then coarsely shred the chicken with two forks and return to the soup.

  5. Add the pasta and cook according to package directions, adding the baby spinach at the last 1 minute to wilt.


  • Calories: 372.55kcal
  • Fat: 21.77g
  • Saturated Fat: 5.80g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 9.39g
  • Polyunsaturated Fat: 4.49g
  • Carbohydrates: 18.63g
  • Fiber: 1.95g
  • Sugar: 2.45g
  • Protein: 26.13g
  • Cholesterol: 111.13mg
  • Sodium: 308.33mg
  • Calcium: 52.21mg
  • Potassium: 633.25mg
  • Iron: 1.99mg
  • Vitamin A: 180.92µg
  • Vitamin C: 5.02mg
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