Sicilian Chicken Soup
This hearty Sicilian Chicken Soup is packed with tender chicken, vegetables, potatoes, and pasta, making it the perfect comfort food.
Equipment
- 6-quart pot
Ingredients
- 4 pieces bone-in, skin-on chicken thighs about 2 pounds
- 1 medium onion chopped (1 cup)
- 3 ribs celery chopped (2 cups)
- 3 medium carrots chopped (1 ½ cups)
- 1 large yellow bell pepper chopped
- 2 medium russet potatoes peeled and cut into ¾-inch cubes (1 pound)
- 4 cloves garlic chopped
- 1 can no-salt diced tomatoes (14.5 oz)
- 2 pieces bay leaves
- 1 tablespoon kosher salt
- 1 carton low-sodium chicken stock (32 oz)
- 4 cups water (or chicken stock)
- ½ cup dry ditalini pasta
- ½ cup fresh Italian parsley chopped
- freshly ground black pepper to taste
Instructions
- In a large 6-quart pot, combine chicken, onion, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- Add chicken stock and water. Season with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes, until the chicken is tender and falling off the bone. Remove chicken with tongs.
- Add pasta to the pot. Cook for 13 to 15 minutes, partially covered, stirring a few times so the pasta doesn’t stick.
- While pasta cooks, shred the chicken with two forks, discarding skin and bones. Return shredded chicken to the soup.
- Check that the potatoes and vegetables are tender. Discard bay leaves. Stir in parsley and adjust seasoning if needed. Serve hot.
Notes
Use low-sodium stock to control salt levels. Ditalini pasta is traditional, but any small pasta works. Store leftovers in the fridge for up to 3 days.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 70mgSodium: 800mgFiber: 5gSugar: 6g
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