Sicilian Chicken Soup
Sicilian Chicken Soup: A heartwarming blend of chicken thighs, fresh vegetables, ditalini pasta, and aromatic herbs, perfect for a cozy meal.
8 Servings
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.
Notes
To make this Sicilian Chicken Soup gluten-free, simply substitute the ditalini pasta with a certified gluten-free pasta variety. Additionally, ensure that your chicken stock is labeled gluten-free, as some commercial stocks may contain gluten-based additives.