Spinach Chicken Soup with Einkorn Pasta
What is einkorn flour?
Watch our video and find out.
We love a great soup that also doubles as an entrée! This hearty chicken soup is made with einkorn flour and pasta, which is easy on the tummy for people with sensitivities to wheat. Of course, you can always make chicken orzo soup using traditional all-purpose flour and pasta.
Onion, garlic and tomato paste are simmered to make a glorious base flavor (and aroma!) and then combined with diced chicken, penne pasta and baby spinach.
The key to big flavor is allowing the soup to simmer for at least an hour, but don’t worry if you get distracted (as you know we all do) and let it go longer. No harm done and it’ll actually make it more flavorful!
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Serve this soup recipe in a fancy homemade bread bowl!
Spinach Chicken Soup With Einkorn Pasta Recipe
- 1 lb boneless, skinless chicken breasts, trimmed and cut into 2" cubes
- 2 Tbsp extra virgin olive oil
- medium yellow onion, diced
- 3 cloves garlic, minced
- 2 Tbsp all-purpose einkorn flour
- 6 cups vegetable broth, or low-sodium chicken broth
- 1 Tbsp tomato paste
- 2 bay leaves
- 1 tsp kosher salt
- 1 cup einkorn penne pasta
- 2 cups baby spinach, roughly chopped (about 3 oz)
- Parmesan cheese, freshly grated, for topping
- Rinse the chicken breasts under cool water and pat dry with paper towels. Cut the chicken into 2" cubes then set aside.
- Place a large soup pot over medium heat and add olive oil. When the oil is hot, add the diced chicken and cook 6–8 minutes until cooked through and no pink remains. Remove the chicken from the pot and set aside to cool slightly.
- While the chicken is cooling, add the onion to the oil remaining in the pot then cook until it becomes translucent—approximately 3–4 minutes. Add garlic and cook for 1 additional minute. Sprinkle flour over the onions and garlic, stir to combine then cook for 1 minute.
- Add chicken broth, stir to dissolve the flour then add tomato paste, bay leaves and salt. Stir to combine, scraping up any of the bits stuck to the bottom of the pan. Increase the heat, bring soup to a boil then reduce the heat to low.
- Shred or chop the cooked chicken breast and place it back into the pot. Cover and simmer the soup 30 minutes.
- Next, stir in the pasta. Increase the heat to medium-high, bring the soup back to a boil then immediately reduce the heat to medium-low. Simmer uncovered, until the pasta is perfectly cooked.
- Remove the bay leaves stir in chopped spinach. Let simmer 1 minute until the spinach is bright green and serve the soup with a pesto-topped crostini at the bottom of your bowl. Sprinkle with plenty of fresh grated Parmesan cheese and enjoy!