Description
Sicilian Chicken Soup is a hearty, flavorful Italian-inspired dish featuring tender bone-in chicken thighs simmered with a colorful mix of vegetables, diced tomatoes, and pasta. This wholesome soup combines the savory richness of chicken with bright bell peppers, carrots, celery, and comforting potatoes, finished with fresh parsley for a vibrant touch. Perfect for a cozy family meal, this soup is both nutritious and satisfying.
Ingredients
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 and Seasonings
- 1 medium 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 (1 pound), peeled and cut into 3/4-inch cubes
- 4 cloves garlic, chopped
- 1 (14.5 oz) can no-salt diced tomatoes
- 2 dry bay leaves
- 1 tablespoon kosher salt
- Fresh black pepper, to taste
Pasta and Garnish
- 1/2 cup dry ditalini pasta
- 1/2 cup fresh chopped Italian parsley
Instructions
- Combine Ingredients: In a large soup pot (at least 6-quart), combine the chicken thighs, chopped onions, 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 fresh black pepper to taste. Cover the pot and bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and simmer partially covered for 30 minutes, or until the chicken is tender and easily pulls away from the bone.
- Remove Chicken and Cook Pasta: Using tongs, remove the chicken thighs from the pot. Add the dry ditalini pasta to the soup and continue cooking for 13 to 15 minutes, partially covered, stirring occasionally to prevent the pasta from sticking. Cook until the pasta is al dente and tender.
- Shred Chicken and Return to Soup: While the pasta cooks, shred the chicken meat from the thighs with two forks, discarding the skin and bones. Return the shredded chicken to the pot. Check the doneness of the vegetables, especially the potatoes.
- Finish and Serve: Discard the bay leaves from the soup. Stir in the fresh chopped Italian parsley. Ladle the soup into bowls and serve hot.
Notes
- Use bone-in skin-on chicken thighs for best flavor and moistness, but skin is discarded after shredding.
- Simmering partially covered allows some evaporation but retains heat to cook ingredients thoroughly.
- Stir the pasta occasionally to prevent clumping or sticking to the bottom of the pot.
- Adjust seasoning with salt and pepper to taste before serving.
- Ditalini pasta can be substituted with other small pasta shapes like elbow macaroni or small shells.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
