Sicilian Chicken Soup Recipe
This hearty Sicilian Chicken Soup combines tender seared chicken thighs with a flavorful medley of vegetables, diced tomatoes, and ditalini pasta, simmered in rich chicken stock. It’s a comforting, classic Italian-inspired soup perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs (approximately 2 pounds)
Vegetables
- 1 medium yellow 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 (about 1 pound), peeled and cut into 3/4-inch cubes
- 4 cloves garlic, chopped
Liquids and Others
- 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
- 2 dry bay leaves
- 1 tablespoon kosher salt
- 1 (32 ounce) carton low-sodium chicken stock
- 4 cups water (or additional chicken stock for a richer flavor)
- 1/2 cup dry ditalini pasta
- 1/2 cup fresh chopped Italian parsley
- Freshly ground black pepper, to taste
- Olive oil (for searing chicken, approx. 2 tablespoons)
Instructions
- Prepare and Sear Chicken: Pat chicken thighs dry and season with salt and pepper. Heat olive oil in a large pot over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes per side until golden brown. Remove chicken thighs from pot and set aside.
- Sauté Vegetables: Pour off all but 2 tablespoons of the rendered chicken fat in the pot. Reduce heat to medium. Add chopped onion, celery, and carrots to the pot. Cook the vegetables for 8-10 minutes until softened. Add the chopped yellow bell pepper and cook for an additional 3-4 minutes. Stir in the chopped garlic and cook for about 1 minute until fragrant.
- Simmer Soup Base: Return the seared chicken thighs to the pot. Pour in the low-sodium chicken stock, 4 cups of water, and undrained diced tomatoes. Add the dry bay leaves. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for at least 30 minutes to develop flavors and cook the chicken thoroughly.
- Cook Potatoes and Shred Chicken: Remove the chicken thighs from the pot and set aside to cool slightly. Add the cubed potatoes to the simmering broth, cover the pot again, and cook for 15-20 minutes until the potatoes are fork-tender. Meanwhile, shred the cooked chicken, discarding the skin and bones.
- Finish Soup: Return the shredded chicken to the pot. Add the dry ditalini pasta and cook uncovered for 8-10 minutes until the pasta is al dente. Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Stir in the fresh chopped Italian parsley just before serving for a bright fresh flavor.
Notes
- For a richer broth, substitute the water with additional chicken stock.
- Adjust seasoning towards the end of cooking as the flavors develop during simmering.
- Serve with crusty bread for a complete meal.
- Ditalini pasta can be replaced with small elbow macaroni or orzo for variation.
- To reduce sodium, opt for no-salt-added canned tomatoes and low-sodium chicken stock as suggested.
Keywords: Sicilian Chicken Soup, Italian Chicken Soup, Chicken and Vegetable Soup, Ditalini Pasta Soup, Healthy Chicken Soup
Find it online: https://annakocht.com/sicilian-chicken-soup-recipe/
