Description
A hearty and comforting Sicilian Chicken Soup made with tender chicken, vegetables, tomatoes, and small pasta, simmered in a flavorful broth.
Ingredients
Scale
- 2 pounds bone-in chicken thighs or drumsticks
- 1 tablespoon olive oil
- 1 big 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 crushed oregano
- ½ teaspoon red pepper flakes (optional)
- 1 cup ditalini or other small pasta
- ¼ cup of 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.
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Add chicken, broth, tomatoes, bay leaf, oregano, and red pepper flakes. Bring to a boil, then reduce to a simmer for 40 minutes.
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Remove chicken, discard bones and skin, shred the meat, and return it to the pot.
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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