Description
This Sicilian Chicken Soup is a hearty and flavorful dish featuring tender bone-in chicken thighs simmered with a medley of fresh vegetables, diced tomatoes, and ditalini pasta. The combination of aromatic vegetables and herbs creates a comforting and nourishing soup perfect for any season.
Ingredients
Scale
Chicken and Stock
- 4 bone-in, skin-on chicken thighs (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 (1 pound), peeled and cut into ¾-inch cubes
- 4 cloves garlic, chopped
- 1 (14.5 oz) can no-salt diced tomatoes
Seasonings and Miscellaneous
- 2 dry bay leaves
- 1 Tbsp 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 of at least 6-quart capacity, add the chicken thighs, chopped onion, celery, carrots, yellow bell pepper, potatoes, garlic, 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 bones easily.
- Remove and shred chicken: Using tongs, carefully remove the chicken thighs from the pot. Shred the meat using two forks, discarding the skin and bones.
- Cook pasta: Add the dry ditalini pasta to the simmering soup and continue cooking, partially covered, for another 13-15 minutes or until the pasta is tender. Stir occasionally to prevent the pasta from sticking to the bottom.
- Combine shredded chicken and finish: Return the shredded chicken to the soup. Check for vegetable doneness, especially the potatoes. Adjust seasoning if needed.
- Final touches and serve: Discard the bay leaves. Stir in the fresh chopped Italian parsley. Ladle the soup into bowls and serve hot.
Notes
- Use bone-in, skin-on chicken thighs for richer flavor and tender meat.
- Adjust salt and pepper according to your taste, especially if using salted stock.
- Stir the soup occasionally while pasta cooks to prevent sticking.
- Feel free to substitute ditalini pasta with small pasta shapes like elbow macaroni.
- For a thicker soup, reduce the amount of water or cook uncovered a little longer to concentrate flavors.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/4 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 85 mg
