Peasant-Style Chicken and Pasta Soup
This soup makes a hearty one-pot meal from simple, everyday ingredients. It takes just a short time to prepare and a minimal amount of effort - a great choice for dinner when you don't feel like fussing. Because it has all the components of a balanced meal, it's not essential that you serve anything else with it, but a salad on the side is a nice addition.
- 1-1/2 lbs boneless, skinless chicken thighs
- 1-1/2 cups ditalini (or elbow macaroni), uncooked
- 3 tablespoons olive oil
- 1 small yellow onion, roughly chopped
- 6 cloves garlic, finely chopped
- 8 ounces cremini mushrooms, sliced
- Salt and freshly ground black pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 3 cups low-sodium chicken broth
- 1/4 cup golden sherry
- 10 ounces fresh spinach
- Parmagiano-Reggiano cheese
Trim the excess fat from the chicken thighs and cut them into bite-sized chunks.
Put a pot of salted water on to boil for the pasta.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic and continue cooking until fragrant, 1 minute longer.
Add the chicken and sauté until the pieces are lightly browned on the outside. Add the mushrooms and continue cooking until the chicken is cooked through and the mushrooms are golden brown, about 5 minutes longer. Reduce the heat to low.
Cook and drain the pasta according to package directions and set aside.
Transfer the chicken mixture to the pot you cooked the pasta in. Add the tomatoes, chicken broth and sherry. Bring to a simmer, season to taste with salt and pepper and cook for 10 to 12 minutes.
Remove from the heat and add the fresh spinach and stir until wilted.
To serve, place a portion of pasta into 4 individual soup bowls. Ladle the soup into each and top with freshly grated Parmigiana-Reggiano cheese.
Makes 4 servings (with leftovers)