Name: Sicilian Chicken Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 4 bone-in, skin-on chicken thighs (approximately 2 pounds); 1 medium yellow onion, chopped (about 1 cup); 3 celery ribs, chopped (about 2 cups); 3 medium carrots, chopped (about 1 1/2 cups); 1 large yellow bell pepper, chopped; 2 medium russet potatoes (about 1 pound), peeled and cut into 3/4-inch cubes; 4 cloves garlic, chopped; 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 (or additional chicken stock for a richer flavor); 1/2 cup dry ditalini pasta; 1/2 cup fresh chopped Italian parsley; Freshly ground black pepper, to taste

Description

A rich and hearty Sicilian Chicken Soup that resonates with flavors of the Mediterranean, combining tender chicken, vibrant vegetables, and aromatic herbs.

Ingredients

Scale

4 bone-in, skin-on chicken thighs (approximately 2 pounds)
1 medium yellow onion, chopped (about 1 cup)
3 celery ribs, chopped (about 2 cups)
3 medium carrots, chopped (about 1 1/2 cups)
1 large yellow bell pepper, chopped
2 medium russet potatoes (about 1 pound), peeled and cut into 3/4-inch cubes
4 cloves garlic, chopped
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 (or additional chicken stock for a richer flavor)
1/2 cup dry ditalini pasta
1/2 cup fresh chopped Italian parsley
Freshly ground black pepper, to taste

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Instructions

Pat chicken thighs dry, season with salt and pepper. Heat olive oil in a pot over medium-high heat. Sear chicken thighs, skin-side down, for 5-7 minutes per side until golden brown. Remove chicken and set aside.
Pour off all but 2 tablespoons of rendered chicken fat. Reduce heat to medium. Add onion, celery, and carrots. Cook for 8-10 minutes until softened. Add yellow bell pepper and cook for 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
Return seared chicken to the pot. Add chicken stock, water, diced tomatoes, and bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes.
Remove chicken from the pot. Add cubed potatoes to the simmering broth and cook, covered, for 15-20 minutes until fork-tender. Shred the cooked chicken, discarding skin and bones.
Return shredded chicken to the pot. Add ditalini pasta and cook, uncovered, for 8-10 minutes until al dente. Taste and adjust seasoning with salt and pepper if needed. Stir in fresh parsley just before serving.

Notes

For the best flavor, don’t skip searing the chicken thighs. Use fresh herbs for aroma and taste.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 30g
Cholesterol: 80mg