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Sicilian Chicken Soup

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A rustic, vegetable-forward broth with seared chicken, tomatoes, potatoes, and ditalini pasta for a comforting bite.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 2 pounds)
  • 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
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
  • 2 dry bay leaves
  • 1 tablespoon kosher salt (adjust to taste)
  • 1 (32 ounce) carton low-sodium chicken stock
  • 4 cups water (or additional chicken stock for richer flavor)
  • 1/2 cup dry ditalini pasta
  • 1/2 cup fresh chopped Italian parsley
  • Freshly ground black pepper, to taste

Instructions

  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.
  3. Place thighs skin-side down and sear until the skin is golden brown, 5 to 7 minutes.
  4. Flip and brown the other side for 5 to 7 minutes. Remove the chicken and set aside.
  5. Pour off all but 2 tablespoons of the rendered chicken fat.
  6. Reduce the heat to medium. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften, about 8 to 10 minutes.
  7. Add the chopped yellow bell pepper and cook for 3 to 4 minutes.
  8. Stir in the garlic and cook 1 minute until fragrant.
  9. Return the seared chicken to the pot.
  10. Pour in the chicken stock, water, undrained diced tomatoes, and add the bay leaves.
  11. Bring the pot to a simmer, then lower the heat, cover, and let simmer gently for at least 30 minutes.
  12. Remove the chicken from the pot and set it on a plate to cool slightly.
  13. Add the cubed potatoes to the simmering broth and cover.
  14. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
  15. Meanwhile, shred the chicken meat off the bones and discard the skin and bones.
  16. Return the shredded chicken to the pot and stir in the dry ditalini.
  17. Cook uncovered for 8 to 10 minutes until the pasta is al dente.
  18. Taste and adjust seasoning with salt and pepper.
  19. Stir in the chopped parsley right before serving.

Notes

Use boneless skin-on thighs if you prefer easier shredding, but add a few extra minutes to develop flavor. Swap ditalini for small shells or elbow macaroni. For a lighter version, use skinless thighs and skip the oil.

Nutrition

Find it online: https://www.simplefamilydishes.com/sicilian-chicken-soup/