Description
A hearty and comforting Sicilian Chicken Soup made with tender chicken, vegetables, tomatoes, and small pasta, simmered in a flavorful broth.
Ingredients
2 pounds bone-in chicken thighs or drumsticks
1 tablespoon olive oil
1 large onion, diced
3 carrots, sliced
3 celery stalks, chopped
4 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
8 cups low-sodium chicken broth
1 bay leaf
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
1 cup ditalini or other small pasta
¼ cup fresh parsley, chopped
Salt and black pepper, to taste
Instructions
Heat olive oil in a large pot. Sauté onion, carrots, and celery until softened. Add garlic and cook until fragrant.
Add chicken, broth, tomatoes, bay leaf, oregano, and red pepper flakes. Bring to a boil, then reduce to a simmer for 40 minutes.
Remove chicken, discard bones and skin, shred the meat, and return it to the pot.
Add pasta and cook for 10 minutes or until tender.
Season with salt and pepper. Stir in fresh parsley before serving.
Notes
Add a Parmesan rind while simmering for extra depth.
If freezing, omit the pasta and add fresh when reheating.
A splash of lemon juice or vinegar at the end brightens the flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: ~250 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg