Description
- Sicilian chicken soup is a hearty, peppery Italian favorite with chicken, veggies, and pasta. Discover how to make this comforting classic at home.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 medium 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 (about 1 pound), peeled and cubed
- 4 cloves garlic, chopped
- 1 can (14.5 oz) no-salt diced tomatoes
- 2 dry bay leaves
- 1 tablespoon kosher salt (adjust to taste)
- 4 cups low-sodium chicken broth
- 4 cups water (or more broth if preferred)
- 1/2 cup dry ditalini pasta
- 1/2 cup fresh chopped Italian parsley
- Fresh ground black pepper, to taste
Instructions
- In a large pot (at least 6 quarts), combine chicken thighs, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and salt.
- Pour in chicken broth and water. Season with black pepper to taste. Cover and bring to a boil.
- Reduce heat to low and simmer, partially covered, for 30 minutes or until the chicken is tender and fully cooked.
- Remove chicken from the pot and set aside. Add ditalini pasta to the soup and continue simmering for 13-15 minutes, stirring occasionally to prevent sticking.
- While pasta cooks, shred the chicken with two forks and discard any visible fat.
- Return shredded chicken to the soup. Check vegetables, especially potatoes, for doneness.
- Remove bay leaves and stir in chopped parsley.
- Serve hot with extra black pepper if desired.