Description
Sicilian Chicken Soup is a hearty, flavor-packed Italian classic loaded with shredded chicken, vegetables, and ditalini pasta simmered in a savory broth. This one-pot meal is perfect for family dinners or a cozy weekend lunch.
Ingredients
4 bone-in, skin-on chicken thighs (2 lb)
1 medium onion, chopped
3 celery ribs, chopped
3 medium carrots, chopped
1 large yellow bell pepper, chopped
2 medium russet potatoes (1 lb), peeled and diced
4 garlic cloves, chopped
1 (14.5 oz) can no-salt diced tomatoes
2 dry bay leaves
1 Tbsp kosher salt
1 (32 oz) carton low-sodium chicken stock
4 cups water or more chicken stock
½ cup dry ditalini pasta
½ cup fresh chopped Italian parsley
Fresh black pepper, to taste
Instructions
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In a large soup pot (at least 6-quart), combine the chicken thighs, chopped onion, celery, carrots, yellow bell pepper, potatoes, garlic, diced tomatoes, bay leaves and salt.
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Add the chicken stock and water. Season to taste with black pepper. Cover the pot and bring to a boil. Then reduce the heat to low and simmer partially covered for about 30 minutes, or until the chicken is tender and falling off the bones.
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Remove the chicken from the pot using tongs (or a slotted spoon) and set aside.
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Add the ditalini pasta to the soup and continue cooking for about 13-15 minutes (again partially covered) until the pasta is tender, stirring occasionally so it doesn’t stick.
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Meanwhile, shred the chicken with two forks—discard the skin and bones.
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Return the shredded chicken to the soup pot. At this point the soup is almost ready. Check the doneness of the vegetables, especially the potatoes.
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Remove and discard the bay leaves. Stir in the chopped parsley. Taste and adjust seasoning (salt/pepper) if needed. Serve hot.
Notes
Use bone-in chicken thighs for maximum flavor.
Taste and adjust salt before adding pasta.
Store leftovers without pasta if freezing.
Add red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 4.6 g
- Carbohydrates: 19.9 g
- Protein: 34.7 g