Description
A hearty and flavorful Sicilian Chicken Soup featuring tender bone-in chicken thighs simmered with fresh vegetables, ditalini pasta, and aromatic herbs in a savory tomato and chicken stock broth. Perfect for a comforting family meal.
Ingredients
Chicken and Broth
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 (32 oz) carton low-sodium chicken stock
- 4 cups water (or additional chicken stock)
- 1 tablespoon kosher salt
- 2 dry bay leaves
Vegetables
- 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, peeled and cut into 3/4-inch cubes (about 1 pound)
- 4 cloves garlic, chopped
- 1 (14.5 oz) can no-salt diced tomatoes
Pasta and Herbs
- 1/2 cup dry ditalini pasta
- 1/2 cup fresh chopped Italian parsley
- Fresh black pepper, to taste
Instructions
- Combine Ingredients: In a large soup pot (at least 6-quart), add the chicken thighs, chopped onion, celery, carrots, yellow bell pepper, peeled and cubed potatoes, garlic, diced tomatoes, bay leaves, and kosher salt.
- Add Liquids and Simmer: Pour in the chicken stock and water, then season with fresh black pepper to taste. Cover the pot and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer partially covered for 30 minutes or until the chicken is tender and easily falls off the bone.
- Remove Chicken and Cook Pasta: Using tongs, carefully take the chicken thighs out of the pot. Add the dry ditalini pasta to the soup and continue cooking, partially covered, for 13-15 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
- Shred Chicken: While the pasta cooks, shred the chicken meat off the bones using two forks, discarding skin and bones. Return the shredded chicken to the soup. Check the vegetables for doneness, especially the potatoes.
- Finish and Serve: Remove and discard the bay leaves. Stir in the fresh chopped Italian parsley. Adjust seasoning with more black pepper if desired. Serve hot.
Notes
- Using bone-in, skin-on chicken thighs adds rich flavor to the broth.
- Partially covering the pot while simmering helps retain moisture and flavor.
- Stir pasta occasionally during cooking to avoid clumping or sticking to the pot.
- Removing bay leaves before serving is essential to avoid a bitter taste.
- Feel free to substitute ditalini with small pasta shapes like elbow macaroni or small shells.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
