Sicilian Chicken Soup
A hearty and comforting chicken soup made with fresh vegetables and ditalini pasta.
Equipment
- Large soup pot At least 6 quarts capacity
Ingredients
Main Ingredients
- 4 bone-in-skin-on chicken thighs about 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 cut into ¾-inch cubes
- 4 cloves garlic chopped
- 1 can 14.5 oz no-salt diced tomatoes
- 2 dry bay leaves
- 1 Tbsp. kosher salt
- 1 carton 32 oz low-sodium chicken stock
- 4 cups water or chicken stock½ cup dry ditalini pasta
- ½ cup fresh chopped Italian parsley
- Fresh black pepper to taste
Instructions
- Combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt in a large soup pot.
- Add chicken stock and water; season with black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove chicken, add pasta, and cook for 13-15 minutes until tender, stirring occasionally.
- Shred chicken and return to pot. Check veggie doneness, especially potatoes.
- Discard bay leaves, stir in parsley, and serve hot.
Notes
For added flavor, sprinkle some grated Parmesan cheese on top before serving.