Sicilian Chicken Soup Recipe
This Sicilian Chicken Soup is a hearty and flavorful dish featuring bone-in chicken thighs simmered with a medley of fresh vegetables, diced tomatoes, and ditalini pasta. Infused with aromatic garlic, bay leaves, and fresh Italian parsley, this comforting soup offers a rich, satisfying meal perfect for any day of the year.
- 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 and Stock
- 4 bone-in, skin-on chicken thighs (approximately 2 pounds)
- 1 (32 ounce) carton low-sodium chicken stock
- 4 cups water (or additional chicken stock for a richer flavor)
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
Other Ingredients
- 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
- 2 dry bay leaves
- 1 tablespoon kosher salt
- Freshly ground black pepper, to taste
- 1/2 cup dry ditalini pasta
- 1/2 cup fresh chopped Italian parsley
- Olive oil (for searing)
Instructions
- Prepare and sear chicken: Pat the chicken thighs dry and season both sides generously with salt and freshly ground black pepper. Heat olive oil in a large pot over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crisp. Flip and sear the other side another 5-7 minutes. Remove the chicken from the pot and set aside.
- Sauté vegetables: Pour off all but 2 tablespoons of the rendered chicken fat from the pot. Reduce heat to medium and add chopped onion, celery, and carrots. Cook, stirring occasionally, for 8-10 minutes until softened and fragrant. Add the chopped yellow bell pepper and cook for an additional 3-4 minutes. Stir in the chopped garlic and cook for 1 minute until fragrant, taking care not to burn it.
- Add liquids and simmer: Return the seared chicken thighs to the pot. Pour in the low-sodium chicken stock, 4 cups of water (or more stock for richer flavor), undrained diced tomatoes, and add the bay leaves. Bring the mixture to a gentle simmer. Reduce heat to low, cover the pot, and allow it to cook for at least 30 minutes, letting the flavors meld.
- 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, and cook for 15-20 minutes until the potatoes are tender when pierced with a fork. Meanwhile, shred the cooked chicken meat, discarding the skin and bones.
- Finish the 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 additional salt and freshly ground black pepper as desired. Stir in the fresh chopped Italian parsley just before serving to add brightness and freshness.
Notes
- Use low-sodium chicken stock to better control the saltiness of the soup.
- For richer flavor, you can use all chicken stock instead of mixing with water.
- Make sure not to overcook the pasta as it will continue to soften slightly after removing from heat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Discard the bay leaves before serving, as they are not edible.
Keywords: Sicilian chicken soup, chicken thigh soup, Italian soup recipe, hearty chicken soup, ditalini pasta soup
Find it online: https://thedishspot.com/sicilian-chicken-soup-recipe/
