Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 8 servings
I love this classic Italian soup. It is a hearty soup with veggies, shredded chicken, and flavor-packed homemade broth. This is another one of my favorite soup recipes that I can easily make in a single pot.
Ingredients
4 cloves garlic, chopped
4 bone-in-skin-on chicken thighs, 2 lbs
3 celery ribs, chopped, about 2 c.
1 medium onion, chopped, about 1 c.
3 medium carrots, chopped, about 1 ½ c.
1 can of no-salt diced tomatoes
2 medium russet potatoes, peeled and cut into 3/4” cubes
2 dry bay leaves
4 c. water
1 carton of low-sodium chicken stock
1 large yellow bell pepper, chopped
½ c. dry ditalini pasta
Fresh black pepper, to taste
1 tablespoon kosher salt
½ c. fresh chopped Italian parsley
How to make Sicilian Chicken Soup
Step 1: Place the chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt in at least a 6-quart large soup pot. Mix well and pour in the chicken stock and water. To taste, season with salt and pepper. Put the lid on and bring everything to a boil.
Step 2: Adjust the heat to low and simmer for about 30 minutes, partially covered until the chicken is tender. Using a pair of tongs, take the chicken out of the pot. To the soup, add the pasta and cook for another 13 to 15 minutes or until the pasta is tender.
Step 3: Using two forks, shred the chicken, discarding the skin and bones. To the pot, add the shredded chicken. Continue to cook for a couple of minutes until the potatoes are done. Then, discard the bay leaves.
Step 4: Lastly, stir in the parsley. Take the pot off the heat and serve the soup immediately. Enjoy!
Tips:
I do not recommend using chicken breasts to make this soup. A great option is chicken drumsticks. Plus, the chicken broth also makes an amazing broth.
Make sure to season the soup well from the beginning. I start with 2 tsp salt and adjust it if needed.
Ingredients
- 4 cloves garlic, chopped
- 4 bone-in-skin-on chicken thighs, 2 lbs
- 3 celery ribs, chopped, about 2 c.
- 1 medium onion, chopped, about 1 c.
- 3 medium carrots, chopped, about 1 ½ c.
- 1 can of no-salt diced tomatoes
- 2 medium russet potatoes, peeled and cut into 3/4” cubes
- 2 dry bay leaves
- 4 c. water
- 1 carton of low-sodium chicken stock
- 1 large yellow bell pepper, chopped
- ½ c. dry ditalini pasta
- Fresh black pepper, to taste
- 1 tablespoon kosher salt
- ½ c. fresh chopped Italian parsley
Instructions
Step 1: Place the chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt in at least a 6-quart large soup pot. Mix well and pour in the chicken stock and water. To taste, season with salt and pepper. Put the lid on and bring everything to a boil.
Step 2: Adjust the heat to low and simmer for about 30 minutes, partially covered until the chicken is tender. Using a pair of tongs, take the chicken out of the pot. To the soup, add the pasta and cook for another 13 to 15 minutes or until the pasta is tender.
Step 3: Using two forks, shred the chicken, discarding the skin and bones. To the pot, add the shredded chicken. Continue to cook for a couple of minutes until the potatoes are done. Then, discard the bay leaves.
Step 4: Lastly, stir in the parsley. Take the pot off the heat and serve the soup immediately. Enjoy!
Notes
I do not recommend using chicken breasts to make this soup. A great option is chicken drumsticks. Plus, the chicken broth also makes an amazing broth. Make sure to season the soup well from the beginning. I start with 2 tsp salt and adjust it if needed.
