Indulge in the simplicity of preparing chicken soup with ease! Cozy up to a generous bowl on a chilly winter day, crafted entirely from scratch with tender vegetable chunks, ditalini pasta, and shredded chicken. This Sicilian chicken soup draws inspiration from Carrabba’s chicken soup recipe and pairs exquisitely with crusty bread or a light vegetable pasta, such as the 20-Minute Sun-Dried Tomato Pasta with Spinach.
Duration
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
Ingredients:
- 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
- Peel and chop 1 pound of medium russet potatoes 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
- 1 (32 oz) carton low-sodium chicken stock
- 4 cups water (or chicken stock)
- 1/2 cup dry ditalini pasta
- 1/2 cup fresh chopped Italian parsley
- Fresh black pepper, to taste
Instructions:
- In a large soup pot (at least 6 quarts), combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- Add chicken stock and water. Season with black pepper to taste. Cover and bring to a boil.
- Lower the temperature to a simmer and let the chicken cook, partially covered, for half an hour or until it becomes soft and comes off the bone with ease. Using tongs, remove the chicken from the pot.
- When the pasta is tender, add it to the broth and simmer, slightly covered, for another 13 to 15 minutes.Stir the soup occasionally to prevent pasta sticking.
- In the meantime, use two forks to shred the chicken, discarding the skin and bones. Return shredded chicken to the pot. Taste the veggies, especially the potatoes, for doneness.
- Discard the bay leaves, stir in parsley, and serve.
Notes:
- Chicken: Chicken drumsticks can be an alternative, but chicken breast is not recommended for this recipe.
- Salt: Start with 1 tablespoon of kosher salt, adjusting to taste before adding the pasta.
- Spiciness: For a spicier taste, add 1 1/2 teaspoons of black pepper to the soup.
- Original Recipe: The original 2015 recipe used split chicken breast but was later improved with bone-in chicken thighs without changing other components.
Nutrition:
- Calories: 260
- Sugar: 4.6 g
- Sodium: 177.3 mg
- Fat: 4.1 g
- Carbohydrates: 19.9 g
- Protein: 34.7 g
- Cholesterol: 103.4 mg
