Description
Warm up with our homemade Sicilian Chicken Soup featuring tender veggies and chicken! Try it today for a comforting meal that’s easy to prepare.
Ingredients
Scale
- 4 bone-in skin-on chicken thighs
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 3 medium carrots, chopped
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes, peeled and cut into 3/4-inch cubes
- 4 cloves garlic, chopped
- 1 (14.5 oz) can no-salt diced tomatoes
- 2 dry bay leaves
- 1 Tbsp. kosher salt
- 1 (32 oz) carton low-sodium chicken stock
- 4 cups water
- 1/2 cup dry ditalini pasta
- 1/2 cup fresh chopped Italian parsley
- Fresh black pepper, to taste
Instructions
- In a large soup pot, combine chicken thighs, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, salt, and black pepper. Add chicken stock and water. Bring to a boil.
- Reduce heat and simmer partially covered for 30 minutes until chicken is tender. Remove chicken using tongs.
- Add ditalini pasta to the pot and cook for 13–15 minutes until tender, stirring occasionally.
- Shred the chicken after discarding skin and bones; return shredded meat to the pot.
- Discard bay leaves and stir in fresh parsley before serving hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 76mg