Sicilian Chicken Soup
A comforting and healthy soup packed with lean chicken, vibrant vegetables, and aromatics, perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs (approximately 2 pounds) Provides flavor and richness.
- 1 medium yellow onion, chopped (about 1 cup) Adds sweetness and richness.
- 3 ribs celery, chopped (about 2 cups) Brings refreshing crunch.
- 3 medium carrots, chopped (about 1 1/2 cups) Adds brightness and color.
- 1 large yellow bell pepper, chopped Can substitute with orange or red peppers.
- 2 medium russet potatoes (about 1 pound), peeled and cut into 3/4-inch cubes Adds heartiness and helps thicken broth.
- 4 cloves garlic, chopped Brings depth of flavor.
- 1 can no-salt-added diced tomatoes (14.5 ounces), undrained Balances richness of chicken.
Seasoning and Liquid
- 2 pieces dry bay leaves Adds aromatic depth.
- 1 tablespoon kosher salt Enhances flavor; adjust to taste.
- 32 ounces low-sodium chicken stock Keeps soup from being over-salted.
- 4 cups water Use extra chicken stock for richer flavor.
- 1/2 cup dry ditalini pasta Soaks up broth.
- 1/2 cup fresh chopped Italian parsley For vibrant finish.
- to taste freshly ground black pepper Add according to preference.
Instructions
Preparation
- 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.
Cooking
- 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 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. Stir in chopped parsley just before serving.
Notes
Don’t skip the seasoning! Be generous with salt and pepper, especially if using low-sodium stock.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 28gFat: 12gSaturated Fat: 3gSodium: 600mgFiber: 4gSugar: 4g
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