Description
A flavorful and comforting Sicilian chicken soup, packed with tender chicken, vegetables, and pasta.
Ingredients
Scale
- 4 bone-in-skin-on chicken thighs, approximately 2 pounds
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 celery ribs, chopped (about 2 cups)
- 3 medium carrots, peeled and chopped (about 1 1/2 cups)
- 1 large yellow bell pepper, seeded and chopped
- 2 medium russet potatoes (about 1 pound total), peeled and cut into 3/4-inch cubes
- 4 cloves garlic, minced
- 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
- 1/2 cup dry ditalini pasta
- 1/2 cup fresh Italian parsley, finely chopped
- Freshly ground black pepper, to taste
Instructions
- Pat chicken thighs dry, season with salt and pepper. Heat a large pot over medium-high heat. Brown chicken thighs skin-side down for 5-7 minutes per side until deeply golden. Remove and set aside.
- Reduce heat to medium. Add onion, celery, and carrots to the pot, scraping up browned bits. Cook for 8-10 minutes until tender. Add bell pepper and cook for 3-4 minutes. Stir in garlic and cook for 1 minute until fragrant.
- Return chicken to the pot. Pour in chicken stock and water. Add diced tomatoes and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes until chicken is cooked through and tender.
- Remove chicken from pot. Once cool enough to handle, remove skin and bones, then shred or dice the meat. Discard skin and bones. Return shredded chicken to the pot.
- Add cubed potatoes to the soup. Increase heat slightly to a gentle simmer and cook uncovered for 15-20 minutes, or until potatoes are tender.
- Stir in ditalini pasta. Simmer for 8-10 minutes, or until al dente, stirring occasionally. Taste and adjust seasoning with salt and pepper. Stir in fresh parsley just before serving. Remove and discard bay leaves.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Sicilian chicken soup, hearty soup, Italian soup, chicken soup