Sicilian Chicken Soup
Hearty Sicilian-style chicken soup with tender chicken, vegetables, tomatoes, and small pasta, finished with lemon and parsley for brightness.
Ingredients
Main Ingredients
- 2.5 pound bone-in chicken thighs and/or drumsticks skin-on recommended for flavor; can substitute boneless
- 2 tablespoon extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 2 cup carrots peeled and diced
- 1.5 cup celery diced
- 4 clove garlic minced
- 14.5 ounce diced tomatoes (canned)
- 2 tablespoon tomato paste
- 8 cup low-sodium chicken broth
- 1 cup fregola or small pasta (orzo) use fregola for authentic texture or orzo
- 2 leaf bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1.5 teaspoon kosher salt adjust to taste
- 0.5 teaspoon black pepper freshly ground
- 1 each lemon juiced
- 0.25 cup fresh parsley chopped
- 0.5 cup grated Parmesan cheese for serving, optional
Instructions
Preparation Steps
- Pat the chicken pieces dry and season lightly with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken pieces on both sides until golden, about 6–8 minutes total. Remove chicken and set aside.
- Reduce heat to medium. Add onion, carrots, and celery to the pot and cook until softened, about 6–8 minutes. Stir in garlic and cook 1 minute more.
- Stir in tomato paste and cook 1–2 minutes. Add the diced tomatoes, chicken broth, bay leaves, oregano, and basil. Return the browned chicken to the pot.
- Bring to a gentle boil, then reduce heat and simmer, partially covered, until the chicken is cooked through and tender, about 35–40 minutes.
- Remove the chicken to a cutting board. Discard bay leaves. Shred the meat, discarding bones and skin, and return the shredded chicken to the pot.
- Stir in the fregola or orzo and simmer until the pasta is tender, about 8–10 minutes. If the soup becomes too thick, add a little extra broth or water.
- Stir in lemon juice and chopped parsley. Taste and adjust salt and pepper.
- Ladle soup into bowls and garnish with grated Parmesan and additional parsley if desired. Serve hot.
Notes
For a richer broth, simmer the chicken a little longer or use a mix of bone-in pieces. Fregola gives a toasted, nutty flavor; orzo works if fregola is unavailable.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!