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–+ servings
Bowl of flavorful Sicilian Chicken Soup with vegetables and spices

Sicilian Chicken Soup

A comforting and hearty soup with bone-in chicken thighs, vibrant vegetables, and ditalini pasta, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in, skin-on chicken thighs (about 2 pounds) Use bone-in chicken breasts for white meat option.
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 ribs celery, 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 cubed
  • 4 cloves garlic, chopped
  • 1 14.5 ounce can no-salt-added diced tomatoes, undrained
  • 2 leaves dry bay leaves
  • 1 tablespoon kosher salt (adjust to taste)
  • 1 32 ounce carton low-sodium chicken stock
  • 4 cups water (or additional chicken stock for richer flavor)
  • 1/2 cup dry ditalini pasta For gluten-free, replace ditalini with cooked rice or omit pasta.
  • 1/2 cup fresh chopped Italian parsley
  • Freshly ground black pepper, to taste

Method
 

Preparation
  1. Pat chicken thighs dry and season both sides with salt and pepper.
  2. Heat 2 tablespoons olive oil in a large heavy pot over medium-high heat.
  3. Place thighs skin-side down and sear until the skin is deep golden, 5 to 7 minutes.
  4. Flip and brown the other side for 2 to 3 minutes. Remove thighs and set aside.
Sauté Vegetables
  1. Pour off all but 2 tablespoons of fat from the pot.
  2. Add chopped onion, celery, and carrots. Cook over medium heat, stirring occasionally, until softened, about 8 to 10 minutes.
  3. Stir in chopped yellow bell pepper and cook for 3 to 4 minutes more.
  4. Add the garlic and sauté for 1 minute until fragrant.
Simmering
  1. Return the seared chicken to the pot.
  2. Pour in chicken stock and water, add the undrained diced tomatoes and bay leaves.
  3. Bring the pot to a gentle simmer. Cover and simmer at low heat for at least 30 minutes.
Final Cooking
  1. Remove the chicken thighs from the pot and set them on a cutting board.
  2. Add the peeled, cubed potatoes to the simmering broth and cook until fork-tender, about 15 to 20 minutes.
  3. While potatoes cook, shred the chicken meat, discarding the bones and skin.
  4. Return the shredded chicken to the pot.
  5. Add the ditalini and cook uncovered for 8 to 10 minutes, until pasta is al dente.
  6. Taste and adjust seasoning with salt and freshly ground black pepper.
  7. Stir in the chopped parsley right before serving.
Serving
  1. Ladle hot soup into bowls and enjoy with crusty bread or a light salad.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gSodium: 600mgFiber: 3gSugar: 5g

Notes

Cool the soup to room temperature within two hours, then refrigerate in airtight containers for up to 3 to 4 days. Freeze in portion-sized containers for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and reheat gently. If pasta softens too much after storage, cook fresh ditalini and add when reheating.

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