Description
This hearty Sicilian Chicken Soup is a comforting blend of tender chicken thighs simmered with fresh vegetables, potatoes, and ditalini pasta in a flavorful broth. Perfect for family meals, this recipe combines traditional Mediterranean ingredients to create a nourishing and satisfying dish.
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
- 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, peeled and cut into ¾-inch cubes (about 1 pound)
- 4 cloves garlic, chopped
- 1 (14.5 oz) can no-salt diced tomatoes
Seasonings and Pasta
- 2 dry bay leaves
- 1 tablespoon kosher salt
- Fresh black pepper, to taste
- ½ cup dry ditalini pasta
- ½ cup fresh chopped Italian parsley
Instructions
1. In a large soup pot (at least 6-quart capacity), add the chicken thighs, chopped onion, celery, carrots, yellow bell pepper, potatoes, garlic, canned diced tomatoes, bay leaves, and kosher salt.
2. 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 bone.
3. Using tongs, carefully remove the chicken thighs from the pot and set aside to cool slightly. Discard the skin and bones, then shred the meat using two forks.
4. Add the ditalini pasta to the simmering soup and cook for 13-15 minutes, partially covered, stirring occasionally to prevent sticking, until the pasta is tender.
5. Return the shredded chicken to the pot. Check the vegetables, especially the potatoes, to ensure they are fully cooked. Remove and discard the bay leaves.
6. Stir in the fresh chopped Italian parsley for a burst of freshness.
7. Ladle the soup into bowls and serve hot.
Notes
Use low-sodium chicken stock to better control the salt content.
Stir the soup occasionally when cooking the pasta to avoid sticking.
The potatoes should be cooked until tender but still hold their shape.
Feel free to substitute ditalini pasta with other small pasta shapes like elbow macaroni.
For a thicker soup, reduce the amount of water slightly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg