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A bowl of hearty Sicilian Chicken Soup, garnished with parsley and lemon.

Sicilian Chicken Soup

A hearty and budget-friendly Sicilian-style soup with tender chicken, hearty vegetables, and ditalini pasta that provides a comforting meal for busy weeknights or chilly days.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 cup medium yellow onion, chopped about 1 medium onion
  • 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, peeled and cut into 3/4-inch cubes about 1 pound
  • 4 cloves garlic, chopped
  • 1 can no-salt-added diced tomatoes, undrained (14.5 ounces)
  • 2 leaves dry bay leaves
  • 1 tablespoon kosher salt adjust to taste
  • 1 carton low-sodium chicken stock (32 ounces)
  • 4 cups water (or additional chicken stock for a richer broth)
  • 1/2 cup dry ditalini pasta
  • 1/2 cup fresh chopped Italian parsley
  • Freshly ground black pepper, to taste

Method
 

Preparation
  1. Pat the chicken thighs dry and season both sides with salt and pepper.
  2. Heat 1 to 2 tablespoons olive oil in a large pot over medium-high heat. Place thighs skin-side down and sear until the skin is golden and crisp, about 5 to 7 minutes. Flip and brown the other side for another 5 to 7 minutes. Remove thighs and set aside.
  3. Reduce heat to medium. Pour off all but 2 tablespoons of the rendered chicken fat. Add the chopped onion, celery, and carrots to the pot. Cook, stirring occasionally, until softened, about 8 to 10 minutes.
  4. Add the chopped yellow bell pepper and garlic. Cook until fragrant and slightly softened, about 3 to 4 minutes.
Cooking
  1. Return the seared chicken to the pot. Pour in the chicken stock, water, undrained diced tomatoes, and add the bay leaves. Bring to a gentle simmer and cook for at least 30 minutes to let flavors meld and the chicken cook through.
  2. Remove the chicken thighs to a plate. Add the cubed potatoes to the pot, cover, and simmer until the potatoes are fork-tender, about 15 to 20 minutes. Meanwhile, shred the chicken off the bones and discard the skin and bones.
  3. Return the shredded chicken to the soup. Stir in the ditalini and cook uncovered until the pasta is al dente, about 8 to 10 minutes.
  4. Taste and adjust seasoning with salt and freshly ground black pepper. Stir in the chopped parsley just before serving.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 38gProtein: 25gFat: 10gSaturated Fat: 2.5gSodium: 600mgFiber: 4gSugar: 5g

Notes

To make it lighter, use skinless thighs. For gluten-free options, swap ditalini for gluten-free pasta or quinoa. You may add spinach or kale for added nutrients at the end.

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