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italian chicken noodle soup in white bowl

Sicilian Chicken Soup

  • Author: Katya
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: Italian

Description

Chicken soup has never been easier! Warm up with a huge bowl on a cold winter day.  All from scratch with tender chunks of veggies, ditalini pasta, and shredded chicken.  Yum!


Ingredients

Scale
  • 4 bone-in-skin-on chicken thighs, 2 pounds
  • 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 (1 pound), peeled and cut into 3/4-inch cubes
  • 4 cloves garlic, chopped
  • 1 (14.5 oz) can no-salt diced tomatoes
  • 2 dry bay leaves
  • 1 Tbsp. kosher salt (see note)
  • 1 (32. oz) carton low-sodium chicken stock
  • 4 cups water
  • 1/2 cup dry ditalini pasta
  • 1/2 cup fresh chopped Italian parsley
  • Fresh black pepper, to taste

Instructions

  1. In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
  2. Add chicken stock and water. Season to taste with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender and easily falling off the bones. Remove chicken from the pot with a pair of tongs.
  3. Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Don’t forget to stir the soup couple times so the pasta does not stick.
  4. Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. Taste the veggies, especially the potatoes for doneness.
  5. Discard the bay leaves. Stir in parsley and serve.

Notes

  • Chicken: I do not recommend using chicken breast. The soup will lack flavor. You can however use chicken drumsticks. They make great broth too.
  • Salt: I’m always hesitant to indicate the amount of salt in recipes since not all salt is created equal. But it’s really important that this soup is seasoned well from the start. So my recommendation would be to start out with 2 teaspoons of salt, taste the soup halfway through cooking, and adjust if necessary. Unless you’re using Diamond Crystal or David’s Kosher Salt like I did, then stick with 1 Tbsp. of salt. Also keep in mind, if using salted tomatoes or NOT a low-sodium stock, you’ll want to cut down the salt to 2 teaspoons, taste, and adjust as needed.
  • Original recipe: original recipe that I published in 2015 called for split chicken breast and all water (no broth). However, after re-testing the recipe numerous times I found that it was lacking some flavor. Therefore the new and improved recipe is made with bone-in chicken thighs and chicken broth. Both add amazing flavor to the soup. The rest of the recipe did not change.

Keywords: chicken noodle, chicken soup, winter, comfort food, dump and go