Sicilian Chicken Soup
Warm up with a bowl of Sicilian Chicken Soup! This hearty recipe combines chicken, veggies, and pasta—perfect for comfort on chilly days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 4 bone-in skin-on chicken thighs (2 pounds)
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 3 medium carrots, chopped
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes, peeled and cubed
- 4 cloves garlic, chopped
- 1 can no-salt diced tomatoes (14.5 oz)
- 32 oz low-sodium chicken stock
- 4 cups water
- ½ cup dry ditalini pasta
- ½ cup fresh chopped Italian parsley
- Fresh black pepper, to taste
Instructions
- In a large soup pot (at least 6-quarts), combine chicken thighs with onions, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and kosher salt.
- Pour in the chicken stock and water; season with black pepper. Bring to a boil.
- Reduce heat to low and simmer partially covered for about 30 minutes until chicken is tender.
- Carefully remove the chicken from the pot. Stir in ditalini pasta and cook for an additional 13-15 minutes until pasta is al dente.
- Shred the chicken using forks; discard skin and bones. Return shredded chicken to the pot.
- Discard bay leaves and stir in fresh parsley just before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg
Find it online: https://dinnerplatesnow.com/sicilian-chicken-soup/