Description
A warm and hearty Sicilian Chicken Soup filled with tender chicken, fresh vegetables, and ditalini pasta.
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, peeled and cut into 3/4-inch cubes (about 1 pound)
- 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
Instructions
- Pat chicken thighs dry, then season with salt and pepper.
- Heat olive oil in a pot over medium-high heat. Sear the chicken thighs, skin-side down, for 5-7 minutes on each side until golden brown. Remove the chicken and set aside.
- Pour off all but 2 tablespoons of the rendered chicken fat. Reduce the heat to medium and add the onion, celery, and carrots to the pot. Cook for 8-10 minutes until softened.
- Add the yellow bell pepper and cook for 3-4 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Return the seared chicken to the pot. Add chicken stock, water, diced tomatoes, and bay leaves to the mixture. Bring to a simmer, then reduce the heat to low.
- Cover the pot and cook for at least 30 minutes.
- Once the chicken is cooked, remove it 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 the 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
Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg