Chicken And Spinach Soup With Ditalini

1. 1

   Combine the chicken, celery, carrots, bay leaves and onions in a stock pot; cover with water and bring to a boil. Season with salt and simmer for 2 hours, skimming the top regularly.

2. 2

   Strain and reserve the broth; skin and remove the bones from the chicken. Cut meat into small pieces (this can be prepared one day in advance).

3. 3

   Saute chicken cut in small pieces with oil and garlic. Add halved tomatoes and spinach. Season with salt and pepper; saute two additional minutes.

4. 4

   Bring 8 cups of the chicken broth back to a boil, add pasta and cook for 6 minutes.

5. 5

   Add chicken, spinach and tomatoes and boil three additional minutes. Let the soup rest ten minutes before serving.

6. 6

   Top with cheese and a drizzle of olive oil.

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