Zuppa di pollo delicata

Zuppa di pollo delicata

Are you trying to cure a cold? Or are you in for something affordable but delicious? In any case, chicken noodle soup is always the answer. Chicken soups are known all over the world, in Mexico there is Caldo do pollo, in Korea it is called Baeksuk, and the Danes have come up with hønsekødsuppe. This particular soup has an Italian feel to it – it is the presence of the chickpeas and the spinach that make you think of the beautiful Tuscan landscape.


olive oil

100 gr pancetta or bacon, in cubes

1 onion, in slices

3-5 garlic cloves, minced

400 gr chicken filet, in cubes

400 gr chickpeas

1.5 l chicken stock

3-4 bay leaves

fresh rosemary

150 gr frozen spinach

100 gr spaghetti, broken into pieces


Fry the pancetta or bacon in olive oil. Add the onion and garlic and continue sauteing until the pancetta or bacon is somewhat crispy and the onion and garlic have softened. Cut the chicken fillets into cubes and add them to the mix. Continue frying until the chicken pieces are Zuppa di pollo delicatathoroughly cooked.

Add the chicken stock, chickpeas and the herbs and let the soup simmer on a low heat for 15-20 minutes. Add the frozen spinach and the spaghetti pieces and continue cooking for about 5 minutes until the spaghetti is al dente. Serve with slices of rustic bread.

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