Sicilian chicken is a traditional Italian soup that is easy to prepare and uses chicken thighs, potatoes, tomato sauce, noodles, and other ingredients.
With chunky veggies, shredded chicken, and an abundance of savory homemade broth, this recipe for Italian chicken soup falls halfway in the center.
The ease of preparation is its best feature. Basically, you put everything into your soup pot and let your burner do the cooking. There is no simpler explanation than that!
Making chicken soup has never been simpler! You’ll stay warm with a big cup of soup on a chilly winter day. Soft vegetable bits, ditalini pasta, and shredded chicken are just a few of the ingredients that are entirely homemade. Yum!
Without a question, our family is really big on soup. I ate a lot of soups and borscht as a kid. That was a need in our home. Now, I practically make soup all year long for my own kids.
In the winter, I like heartier soups, stews, and chili. I like lighter soups in the summer. I’m even more inspired to make soup because it’s a favorite of all three of my kids.
Ingredients
2 pounds of 4 bone-in, skin-on chicken thighs
1 medium onion, around 1 cup, chopped
3 celery ribs, around 2 cups, diced
1 12 cups of diced, medium-sized carrots, 3
1 large, diced yellow bell pepper
Peeled and cubed into 3/4-inch pieces, 2 medium russet potatoes
4 chopped garlic cloves
Unsalted chopped tomatoes from 1 can
two stale bay leaves
kosher salt, 1 tablespoon
Low-sodium chicken stock, 1 container
Water in 4 glasses
Dry ditalini pasta, 1/2 cup
12 cup freshly chopped parsley from Italy
To taste, fresh black pepper
Step 1:
Chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt should all be combined in a big soup pot (at least 6 quarts). Add water and chicken stock. Add black pepper to taste when seasoning. Cover and heat until boiling.
Step 2:
Lower heat to medium and simmer for 30 minutes, partially covered, or until chicken is cooked through. Take a pair of tongs, and take the chicken out of the pot. When the pasta is tender, add it to the broth and let it boil for another 13 to 15 minutes with a half cover.
Step 3:
During this time, discard the skin and bones and shred the chicken with two forks. After a few minutes, check the potatoes for doneness and remove the bay leaves before adding the chicken back in the shredded form.
Step 4:
Add the parsley, turn off the heat, and then serve.
Tips and variations
Most of the time, I do not suggest using chicken breast for this dish. This is due to the soup’s lack of flavor. But, you may also use chicken drumsticks, and this chicken broth also works well as a broth.
It’s crucial that the soup is properly seasoned right away. Start with 2 tablespoons of salt, taste the soup at the midway point, and make adjustments as needed.