Sicilian Chicken Soup Recipe
This Sicilian Chicken Soup is a hearty and comforting dish featuring tender bone-in chicken thighs simmered with fresh vegetables, potatoes, and ditalini pasta in a flavorful broth. This rustic Italian-inspired soup combines aromatic seasonings with wholesome ingredients to create a nourishing meal perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Chicken and Broth
- 4 bone-in skin-on chicken thighs (2 pounds)
- 1 (14.5 oz) can diced tomatoes
- 1 Tbsp kosher salt
- 32 oz low-sodium chicken stock
- 4 cups water
- Black pepper, to taste
Vegetables
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 3 medium carrots, chopped
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes, peeled and cubed
- 4 cloves garlic, chopped
- 2 bay leaves
Pasta and Garnish
- 1/2 cup dry ditalini pasta
- Fresh parsley, chopped
Instructions
- Combine Ingredients: In a large soup pot (at least 6 quarts), add chicken thighs, chopped onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and kosher salt.
- Add Liquids and Seasoning: Pour in the chicken stock and water, then season with black pepper to taste. Bring the mixture to a boil over high heat.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let it simmer gently for about 30 minutes, or until the chicken is fully cooked and tender.
- Remove Chicken: Using tongs, carefully take out the chicken thighs from the pot and set aside to cool slightly.
- Cook Pasta: Add the ditalini pasta to the soup pot and cook partially covered for 13 to 15 minutes, or until the pasta is tender but not mushy.
- Shred and Return Chicken: Shred the cooled chicken with two forks, discarding the skin and bones. Return the shredded chicken to the pot.
- Finish and Serve: Remove the bay leaves from the soup, stir in chopped fresh parsley, and serve the soup hot.
Notes
- For deeper flavor, you can sauté the vegetables in olive oil before adding liquids.
- Ditalini pasta can be substituted with small elbow macaroni or other small pasta shapes.
- Adjust salt and pepper to taste at the end of cooking.
- Leftover soup stores well in the refrigerator for up to 3 days.
- For a heartier soup, add beans or kale in the last 10 minutes of cooking.
Keywords: Sicilian chicken soup, chicken soup, Italian soup, hearty soup, chicken thighs recipe, vegetable soup with chicken
Find it online: https://nataliereeve.com/sicilian-chicken-soup-recipe/
