Sicilian Chicken Soup
A one-pot Sicilian chicken soup with bone-in thighs, potatoes, carrots, celery, yellow pepper, tomatoes and ditalini pasta. Makes 8 servings.
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Ingredients
- 4 chicken thighs bone-in, skin-on; about 2 pounds
- 1 onion medium, chopped; about 1 cup
- 3 celery ribs chopped; about 2 cups
- 3 carrots medium, chopped; about 1 1/2 cups
- 1 yellow bell pepper large, chopped
- 2 russet potatoes medium; 1 pound total, peeled and cut into 3/4-inch cubes
- 4 cloves garlic chopped
- 1 can diced tomatoes 14.5 ounces, no salt added
- 2 bay leaves dried
- 1 tablespoon kosher salt
- 1 carton chicken stock 32 ounces, low-sodium
- 4 cups water or chicken stock
- 1/2 cup ditalini pasta dry
- 1/2 cup Italian parsley fresh, chopped
- black pepper freshly ground, to taste
Instructions
- In a soup pot of at least 6 quarts, combine the chicken, onion, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves and salt.
- Add the chicken stock and water and season with black pepper. Cover and bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes, until the chicken is tender and comes away easily from the bones. Check that the chicken reaches 165°F with a food thermometer before removing it with tongs.
- Add the ditalini to the soup. Cook, partially covered, for 13 to 15 minutes, until tender, stirring a couple of times so it does not stick.
- While the pasta cooks, shred the chicken with two forks, discarding the skin and bones. Return the meat to the pot. Check that the vegetables, especially the potatoes, are done.
- Discard the bay leaves, stir in the parsley and serve.
Notes
The chicken must reach 165°F before it comes out of the pot. Refrigerate leftovers within 2 hours.
Nutrition
Serving: 1servingCalories: 216kcalCarbohydrates: 23.5gProtein: 21.8gFat: 4gSodium: 1332mgFiber: 4.1gSugar: 5.7g