Sicilian Chicken Noodle Soup
This Sicilian Chicken Noodle Soup combines the comfort of plain old chicken noodle soup with the zest and fun of Italian cooking.
Prep Time15 minutes mins
Cook Time45 minutes mins
Course: Dinner, Lunch Idea, Soup
Cuisine: healthy, Italian, soup
Keyword: chicken, vegetables
Servings: 6
Calories: 448kcal
- 1.5 pounds of bone in and skin on chicken thighs
- 1 medium yellow onion diced
- 4 celery stalks diced
- 3 medium carrots peeled and diced
- 1 red bell pepper cored, and diced
- 1 green bell pepper cored and diced
- 2 russet potatoes peeled and diced
- 1/2 TBSP of minced garlic
- 1 14.5 oz canned diced tomatoes
- 2 dry bay leaves
- 2 tsp of salt
- 1 32 oz chicken stock
- 4 cups of water
- 3/4 dry cup ditalini pasta
- 1/2 cup fresh Italian parsley
- salt and pepper to taste half way through
Wash and prep your vegetables. Combine all ingredients except the pasta and parsley to a large pot. If you are using salted stock or if you have salt in your canned tomatoes, start by using 2 tsp of salt for seasoning. Half way through your cook time, taste and adjust as needed.
Cover and bring your pot to a boil. Once it has reached a rapid boil, reduce the heat and simmer partially covered for 30 minutes, till your chicken is cooked.
Once your chicken is cooked, remove the chicken and set it to the side for a moment. Then add your pasta and cover to cook for 13-15 minutes more.
Shred the chicken and discard the skin and bones. Return it to the pot and stir. Top with fresh parsley.
Calories: 448kcal | Carbohydrates: 45g | Protein: 25g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1224mg | Potassium: 1129mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6494IU | Vitamin C: 63mg | Calcium: 89mg | Iron: 3mg