Description
A hearty and comforting Sicilian Chicken Soup made with tender bone-in chicken, fresh vegetables, diced tomatoes, and optional pasta. Simmered slowly to develop rich flavors, this soup is perfect for a cozy meal and serves six.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds bone-in chicken thighs or breasts
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juice
- 2 medium potatoes, peeled and cubed
- 6 cups chicken broth or water
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup small pasta like ditalini (optional)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for 5-7 minutes until soft and fragrant.
- Add Garlic and Tomatoes: Add minced garlic and stir for 1 minute. Stir in the diced tomatoes and simmer for 3-4 minutes.
- Add Chicken and Broth: Add the chicken pieces to the pot. Pour in chicken broth or water to cover everything. Bring to a boil, then reduce heat to low and simmer. Skim off any foam that rises to the top.
- Simmer Soup: Simmer uncovered for 45 minutes to 1 hour to develop flavor and tenderize the chicken.
- Shred Chicken: Remove chicken from the pot, let cool slightly, shred using two forks, and return it to the soup.
- Add Potatoes and Pasta: Add cubed potatoes and simmer for 15 minutes. If using pasta, stir it in during the last 10 minutes of cooking.
- Season and Garnish: Season with salt, pepper, and Italian seasoning. Stir in fresh parsley just before serving.
Notes
- Bone-in chicken is preferred for richer flavor, but boneless can be used.
- Adjust salt according to dietary needs and broth saltiness.
- Pasta is optional; omit for a lighter or gluten-free option.
- Use fresh parsley for best flavor and garnish appeal.
- Simmer gently to ensure tender chicken and clear broth.
