Description
Warm up with a comforting bowl of Sicilian Chicken Soup that brings the warmth of home-cooked goodness to your table. This delightful soup is loaded with tender chicken, colorful vegetables, and wholesome pasta, making it a perfect dish for chilly evenings or family gatherings. With just 10 minutes of prep and rich flavors simmering in less than an hour, this easy recipe is designed for both busy weeknights and leisurely weekends. Plus, it’s a nutritious meal that everyone will love!
Ingredients
Scale
- 4 bone-in-skin-on chicken thighs (2 pounds)
- 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 (1 pound), 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 (or chicken stock)
- 1/2 cup dry ditalini pasta
- 1/2 cup fresh chopped Italian parsley
- Fresh black pepper, to taste
Instructions
- Prepare all ingredients by chopping veggies.
- In a large pot, combine chicken thighs, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and salt.
- Pour in chicken stock and water; season with black pepper. Bring to boil then reduce heat and simmer for 30 minutes until chicken is tender.
- Remove chicken to shred; stir in ditalini pasta and cook for another 13-15 minutes until tender.
- Return shredded chicken to the pot; stir in fresh parsley before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 285
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 80mg