Sicilian Chicken Soup
A warm and comforting dish featuring tender chicken simmered with vibrant vegetables, enveloped in a rich and savory broth.
Ingrédients
Main Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 1 medium onion, chopped
- 3 ribs celery, chopped
- 3 medium carrots, chopped
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes, peeled and cubed
- 4 cloves garlic, chopped
- 1 can (14.5 oz) no-salt added diced tomatoes
- 1 carton (32 oz) low-sodium chicken stock
- 2 leaves bay leaves
- 1 tablespoon kosher salt
- 4 cups water
- 1/2 cup dry ditalini pasta
- Fresh black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Start by prepping all your ingredients. Chop the onion, celery, carrots, yellow bell pepper, and potatoes.
Cooking Base
- In a large soup pot, place the chicken thighs, onion, celery, carrots, yellow bell pepper, cubed potatoes, and chopped garlic. Add the can of diced tomatoes along with the bay leaves and kosher salt.
Add Liquids
- Pour in the chicken stock and the water until all ingredients are submerged. Season with fresh black pepper.
Bring to a Boil
- Cover the pot and bring the mixture to a boil over medium-high heat.
Simmer
- Once boiling, reduce the heat to low. Partially cover the pot and let it simmer for about 30 minutes, or until the chicken is tender.
Remove Chicken
- Using tongs, carefully remove the chicken thighs from the pot and set them aside to cool slightly.
Cook Pasta
- Stir in the dry ditalini pasta into the soup, and continue cooking for an additional 13 to 15 minutes.
Shred Chicken
- Once cooled, shred the meat from the chicken thighs into bite-sized pieces.
Serve
- Return the shredded chicken to the pot, give a gentle stir, and discard the bay leaves. Stir in fresh parsley right before serving.
Notes
For a gluten-free version, substitute ditalini pasta with gluten-free options. For a lighter soup, use skinless chicken thighs or breasts. Leftovers can be frozen for future quick meals.