Description
This hearty Sicilian Chicken Soup is a comforting blend of tender chicken thighs simmered with fresh vegetables, potatoes, and ditalini pasta in a flavorful broth. Perfect for family meals, this recipe combines traditional Mediterranean ingredients to create a nourishing and satisfying dish.
Ingredients
Scale
Chicken and Broth
- 4 bone-in, skin-on chicken thighs, about 2 pounds
- 1 (32 oz) carton low-sodium chicken stock
- 4 cups water (or additional chicken stock)
Vegetables
- 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, peeled and cut into ¾-inch cubes (about 1 pound)
- 4 cloves garlic, chopped
- 1 (14.5 oz) can no-salt diced tomatoes
Seasonings and Pasta
- 2 dry bay leaves
- 1 tablespoon kosher salt
- Fresh black pepper, to taste
- ½ cup dry ditalini pasta
- ½ cup fresh chopped Italian parsley
Instructions
- Combine Ingredients: In a large soup pot (at least 6-quart capacity), add the chicken thighs, chopped onion, celery, carrots, yellow bell pepper, potatoes, garlic, canned diced tomatoes, bay leaves, and kosher salt.
- Add Liquids and Simmer: Pour in the chicken stock and water. Season with black pepper to taste. Cover the pot and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer partially covered for about 30 minutes or until the chicken is tender and falls off the bone.
- Remove and Shred Chicken: Using tongs, carefully remove the chicken thighs from the pot and set aside to cool slightly. Discard the skin and bones, then shred the meat using two forks.
- Cook Pasta: Add the ditalini pasta to the simmering soup and cook for 13-15 minutes, partially covered, stirring occasionally to prevent sticking, until the pasta is tender.
- Return Chicken and Finish: Return the shredded chicken to the pot. Check the vegetables, especially the potatoes, to ensure they are fully cooked. Remove and discard the bay leaves.
- Add Parsley and Serve: Stir in the fresh chopped Italian parsley for a burst of freshness. Ladle the soup into bowls and serve hot.
Notes
- Use low-sodium chicken stock to better control the salt content.
- Stir the soup occasionally when cooking the pasta to avoid sticking.
- The potatoes should be cooked until tender but still hold their shape.
- Feel free to substitute ditalini pasta with other small pasta shapes like elbow macaroni.
- For a thicker soup, reduce the amount of water slightly.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
