Sicilian Chicken Soup: A heartwarming blend of chicken thighs, fresh vegetables, ditalini pasta, and aromatic herbs, perfect for a cozy meal.
Once upon a chilly winter evening, I found myself longing for a taste of my Sicilian grandmother’s kitchen. Her legendary chicken soup, brimming with tender vegetables and juicy chicken, was the epitome of comfort. Each spoonful was a hug in a bowl, transporting me back to childhood memories in her warm, bustling kitchen. This recipe is my homage to those cherished moments, a blend of nostalgia and new memories waiting to be made.
What makes this Sicilian Chicken Soup truly exceptional?
- Authentic Flavor: This Sicilian Chicken Soup captures the essence of traditional Sicilian cuisine, delivering an authentic taste of Italy.
- Nutrient-rich: Loaded with vegetables and lean protein, it’s a healthy yet satisfying option.
- Easy Preparation: The recipe is straightforward, making it accessible for cooks of all skill levels.
- Versatility: It’s adaptable to various dietary preferences with simple ingredient substitutions.
- Comfort Food: Perfect for cozy nights, it’s the culinary equivalent of a warm embrace.
Ingredients Notes For This Sicilian Chicken Soup:
Embrace the rich flavors of Sicily with this simple yet delectable soup. Here’s a breakdown of the key ingredients and why they’re essential:
- Chicken Thighs: Opt for bone-in, skin-on for deeper flavor.
- Vegetables: A colorful medley of onions, celery, carrots, bell peppers, and potatoes adds texture and nutrients.
- Ditalini Pasta: This small pasta is ideal for soups, making every spoonful delightful.
- Seasonings: Fresh parsley, garlic, and bay leaves infuse the soup with classic Italian aromas.
Want To Save This Recipe?
Step-By-Step To Make This Sicilian Chicken Soup:
Let’s dive into the heart of Sicilian cuisine with this simple-to-follow Sicilian Chicken Soup recipe.
- Starting the Soup: Begin by combining the chicken, veggies, and seasonings in a large pot. This melds the flavors together, creating a rich base.
- Adding Liquids: Pour in the chicken stock and water, bringing everything to a gentle boil. This slow cooking process tenderizes the chicken and infuses the broth with a savory depth.
- Pasta Time: Introducing pasta towards the end ensures it cooks perfectly without becoming mushy.
- Shredding Chicken: Removing the chicken to shred it prevents overcooking and adding it back lets the flavors marry beautifully.
- Final Touches: Discarding the bay leaves and adding fresh parsley right before serving preserves the herb’s vibrant color and taste.
Storage Options:
This Sicilian Chicken Soup is as practical as it is delicious. For short-term storage, keep it in the refrigerator for up to 3 days, ensuring it’s in airtight containers. For longer storage, freeze the soup in portioned containers for up to 3 months. Remember, the pasta may absorb more broth upon reheating, so you might need to add a little water or stock.
Variations and Substitutions
Flexibility is key in cooking, and this Sicilian Chicken Soup recipe offers plenty of room for personal touches.
- Vegetarian Version: Replace chicken with canned chickpeas for a hearty vegetarian twist.
- Gluten-Free Adaptation: Opt for gluten-free pasta or skip it altogether.
- Different Proteins: Try using turkey or beef for a different flavor profile.
- Varying Vegetables: Feel free to add or substitute vegetables based on preference or seasonality.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sicilian Chicken Soup
Ingredients
- 4 Chicken Thighs bone-in, skin-on, approximately 2 pounds
- 1 Medium Onion finely chopped (about 1 cup)
- 3 Celery Ribs finely chopped (about 2 cups)
- 3 Medium Carrots finely chopped (about 1 1/2 cups)
- 1 Large Yellow Bell Pepper finely chopped
- 2 Medium Russet Potatoes 1 pound, peeled and cut into 3/4-inch cubes
- 4 Cloves of Garlic finely chopped
- 1 Can 14.5 oz No-Salt Diced Tomatoes
- 2 Dry Bay Leaves
- 1 Tablespoon Kosher Salt
- 1 Carton 32 oz Low-Sodium Chicken Stock
- 4 Cups Water or additional chicken stock
- 1/2 Cup Ditalini Pasta dry
- 1/2 Cup Fresh Italian Parsley chopped
- Freshly Ground Black Pepper to taste
Instructions
- Combining Ingredients: In a large, 6-quart soup pot, combine the chicken thighs, chopped onion, celery, carrots, yellow bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and kosher salt.
- Cooking the Soup: Pour in the chicken stock and water. Adjust the seasoning with freshly ground black pepper. Cover the pot and bring the contents to a boil. Once boiling, reduce the heat to low, allowing the soup to simmer partially covered for 30 minutes, or until the chicken is tender and easily separates from the bones. Utilize tongs to remove the chicken from the pot.
- Adding Pasta: Introduce the ditalini pasta to the soup, continuing to cook for 13-15 minutes with the pot partially covered. Ensure to stir occasionally, preventing the pasta from sticking.
- Preparing Chicken: While the pasta cooks, shred the cooked chicken using two forks, discarding the skin and bones. Subsequently, return the shredded chicken to the pot. Monitor the soup for completeness, particularly checking the doneness of the vegetables, such as the potatoes.
- Finalizing: Prior to serving, remove and discard the bay leaves. Stir in the freshly chopped Italian parsley. Serve the soup while hot.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
