Recipe courtesy of Darcy Frawley.
Barilla’s National School Manager, Darcy Frawley, developed this classic soup recipe. Keep the pasta separate from the soup until service time, to avoid it getting too soggy. You can customize this with other vegetables and fresh herbs, as needed.
2 1/2 pounds Barilla Rotini
3 stalks leafy celery, chopped
2 cups sliced baby carrots
3 cups cooked, diced chicken
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Combine the remaining ingredients in a large pot and bring to a simmer. Cover and cook for 4 hours, then quickly chill the soup and refrigerate until needed.
For service: Bring the soup back to a simmer. Portion about 3/4 cup pasta and stir it into 1 1/2 cups soup. Heat through and plate.
