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.
Servings: 6
Calories: 448kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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