Description
A comforting and flavorful Sicilian Chicken Soup filled with chicken, vegetables, and pasta, perfect for gatherings and chilly evenings.
Ingredients
- 4 bone-in, skin-on chicken thighs (approx. 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, peeled and cut into 3/4-inch cubes (about 1 pound)
- 4 cloves garlic, chopped
- 1 (14.5 oz) can no-salt-added diced tomatoes, undrained
- 2 dry bay leaves
- 1 tablespoon kosher salt
- 1 (32 oz) 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
Instructions
- Pat chicken thighs dry and 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
Use high-quality chicken stock for the best flavor. Feel free to customize the vegetable selection based on what you have on hand.
