Sicilian Chicken Soup (Printable Version)
A nourishing blend of tender chicken, fresh vegetables, and small pasta in a rich, fragrant broth.
# Everything You’ll Need:
→ Poultry
01 -
4 bone-in, skin-on chicken thighs (2 pounds)
→ Vegetables
02 -
1 medium onion, chopped
03 -
3 celery ribs, chopped
04 -
3 medium carrots, chopped
05 -
1 large yellow bell pepper, chopped
06 -
2 medium russet potatoes, peeled and cubed
07 -
4 cloves garlic, chopped
→ Canned Goods & Broth
08 -
1 can (14.5 oz) no-salt added diced tomatoes
09 -
1 carton (32 oz) low-sodium chicken stock
→ Pantry
10 -
2 bay leaves
11 -
1 tablespoon kosher salt
12 -
4 cups water
13 -
1/2 cup dry ditalini pasta
→ Seasonings & Garnish
14 -
Fresh black pepper, to taste
15 -
Fresh parsley, chopped (for garnish)
# Steps to Cook:
01 -
In a large soup pot, place chicken thighs, onion, celery, carrots, yellow bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and kosher salt.
02 -
Pour in chicken stock and water, then season with fresh black pepper to taste. Cover and bring mixture to a boil.
03 -
Reduce heat to low, partially cover the pot, and simmer for approximately 30 minutes until chicken is tender. Remove chicken with tongs and set aside.
04 -
Stir ditalini pasta into the soup and continue cooking for 13 to 15 minutes, stirring occasionally.
05 -
Shred the cooked chicken using two forks, return it to the pot, discard bay leaves, and stir in fresh parsley before serving.
# Extra Suggestions:
01 -
For best flavor, use low-sodium chicken stock to control the saltiness and adjust seasoning as needed.