Print

Sicilian Chicken Soup

Sicilian Chicken Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm up with a comforting bowl of Sicilian Chicken Soup, perfect for chilly days and cozy family dinners. This hearty dish features tender chicken thighs, vibrant vegetables, and ditalini pasta simmered in rich chicken broth, creating a symphony of flavors that will satisfy your taste buds. With its easy preparation and versatility, this soup is ideal for meal prepping or enjoying as leftovers throughout the week. Customize it with seasonal vegetables to make it your own, ensuring that each bowl is packed with nutrition and warmth.

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 (14.5 oz) can no-salt diced tomatoes
  • 2 dry bay leaves
  • 1 tablespoon kosher salt
  • 1 (32 oz) carton low-sodium chicken stock
  • 4 cups water (or chicken stock)
  • 1/2 cup dry ditalini pasta
  • Fresh black pepper to taste
  • Fresh chopped Italian parsley

Instructions

  1. In a large soup pot, combine chicken thighs, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and salt.
  2. Pour in the chicken stock and water; season with black pepper to taste. Cover and bring to a boil.
  3. Once boiling, reduce heat to low and simmer partially covered for about 30 minutes until the chicken is tender.
  4. Remove the chicken using tongs; stir in the ditalini pasta and cook for another 13–15 minutes until tender.
  5. Shred the chicken with two forks and return it to the pot after discarding skin and bones. Check the veggies for doneness.
  6. Discard bay leaves before serving hot in bowls and garnishing with fresh parsley.

Nutrition

Find it online: https://teffrecipes.com/sicilian-chicken-soup/

save me