Description
A heartwarming Sicilian Chicken Soup made with tender chicken, fresh vegetables, and a flavorful broth, perfect for cozy nights.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (approximately 2 pounds)
- 1 medium yellow onion, chopped (about 1 cup)
- 3 celery ribs, chopped (about 2 cups)
- 3 medium carrots, chopped (about 1 1/2 cups)
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes (about 1 pound), peeled and cut into 3/4-inch cubes
- 4 cloves garlic, chopped
- 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
- 2 dry bay leaves
- 1 tablespoon kosher salt
- 1 (32 ounce) carton low-sodium chicken stock
- 4 cups water (or additional chicken stock for a richer flavor)
- 1/2 cup dry ditalini pasta
- 1/2 cup fresh chopped Italian parsley
- Freshly ground black pepper, to taste
Instructions
- Pat the chicken thighs dry and season them with salt and pepper. In a pot, heat olive oil over medium-high heat. Sear the chicken thighs, skin-side down, for 5-7 minutes per side until golden brown. Remove the chicken and set aside.
- Pour off all but 2 tablespoons of rendered chicken fat. Lower the heat to medium. Add the chopped onion, celery, and carrots. Cook for 8-10 minutes until softened. Stir in the yellow bell pepper and cook for another 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
- Return the seared chicken to the pot. Pour in the chicken stock, water, diced tomatoes, and bay leaves. Bring to a simmer, then reduce the heat to low. Cover and cook for at least 30 minutes.
- Remove the chicken from the pot. Add the cubed potatoes to the simmering broth and cook, covered, for 15-20 minutes until fork-tender. Shred the cooked chicken, discarding the skin and bones.
- Return the shredded chicken to the pot. Add the ditalini pasta and cook uncovered for 8-10 minutes until al dente. Taste and adjust seasoning with salt and pepper if needed. Stir in fresh parsley just before serving.
Notes
For a richer flavor, use more chicken stock than water. You can swap the ditalini pasta for another small pasta, add vegetables like green beans or spinach, or make it gluten-free with gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg