Description
This Sicilian Chicken Soup is a hearty Italian classic loaded with chicken, vegetables, and ditalini pasta. Perfect for chilly nights or anytime you crave real comfort.
Ingredients
4 bone-in-skin-on chicken thighs, 2 pounds
1 medium onion, chopped, about 1 cup
3 celery ribs, chopped, about 2 cups
3 medium carrots, chopped, about 1 ½ cups
1 large yellow bell pepper, chopped
2 medium russet potatoes (1 pound), peeled and cubed
4 cloves garlic, 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
½ cup dry ditalini pasta
½ cup fresh chopped Italian parsley
Fresh black pepper, to taste
Instructions
1. In a large 6-quart pot, combine chicken, vegetables, tomatoes, bay leaves, and salt.
2. Add chicken stock and water. Season with black pepper. Cover and bring to a boil.
3. Reduce heat to low and simmer for 30 minutes or until chicken is tender.
4. Remove chicken, shred with forks, discard skin and bones.
5. Add pasta to the soup and cook 13–15 minutes, stirring occasionally.
6. Return shredded chicken to the pot. Taste and adjust seasonings.
7. Discard bay leaves, stir in parsley, and serve hot.
Notes
For gluten-free, substitute pasta with short-grain rice.
For added flavor, finish with lemon juice or Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg