Description
A hearty Sicilian Chicken Soup packed with ditalini pasta, tender chicken, and fresh vegetables for the perfect winter comfort meal.
Ingredients
4 bone-in-skin-on chicken thighs (2 lbs)
1 medium onion, chopped (1 cup)
3 celery ribs, chopped (2 cups)
3 medium carrots, chopped (1 ½ cups)
1 large yellow bell pepper, chopped
2 medium russet potatoes, cubed
4 cloves garlic, chopped
1 can (14.5 oz) diced tomatoes
2 bay leaves
1 Tbsp kosher salt
1 (32 oz) carton chicken stock
4 cups water
½ cup ditalini pasta
½ cup fresh parsley, chopped
Fresh black pepper, to taste
Instructions
1. Combine chicken, vegetables, garlic, tomatoes, bay leaves, and salt in a large pot.
2. Add stock and water, season with pepper, and bring to a boil.
3. Simmer for 30 minutes until chicken is tender.
4. Remove chicken, shred it, discard skin and bones.
5. Add pasta, cook 13–15 minutes, stirring occasionally.
6. Return chicken to the pot, check vegetables for doneness.
7. Discard bay leaves, stir in parsley, and serve.
Notes
For a lighter version, use boneless chicken or skip potatoes.
To freeze, separate pasta from broth before storing.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Soup
- Method: One-pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4.6 g
- Sodium: 177.3 mg
- Fat: 4.1 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 19.9 g
- Fiber: 2.1 g
- Protein: 34.7 g
- Cholesterol: 103.4 mg
Keywords: Sicilian chicken soup, Italian chicken soup, ditalini chicken soup