Probably the simplest chicken soup you’ll ever make. With ditalini pasta, shredded chicken and many veggies, this is the perfect hearty soup to keep you warm in the winter breeze.
As a kid, my family loved soups so much. Soups were a must-have in our house back then and I grew up eating a whole lot of soups. Now with a family of my own, I have continued the soup tradition and make a variety of soups for my husband and kids all year long. I prefer heavier soups, stews, and chilli during the winter months. During the summer, I prefer lighter soups. The fact that the entire family loves my soups and always request them is an extra motivation for me to make them and I happily indulge their soup cravings
This Sicilian chicken soup is one for the whole year and every season from spring to summer. It’s made with chunky vegetables, shredded chicken, and a generous amount of flavourful homemade broth. Apart from its superb flavour and delicious taste, the best part about this recipe is that it is really quick and easy to make. There’s not much hassle in fixing this, making it perfect for those school nights when you’e had a really long days
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Servings: 10 servings
Ingredients
1 4-5 pound whole chicken giblets removed
1 yellow onion finely chopped
4 celery ribs diced
12 mini carrots diced
2 red bell peppers diced
2 medium russet potatoes peeled, diced into ½ -inch
14.5 ounces diced tomatoes
½ cup fresh flat-leaf Italian parsley
5 garlic cloves minced,
Kosher salt and black pepper to taste
½ pound ditalini pasta
Cooking Instructions
Step 1:
Place whole chicken, onion, red peppers, celery, carrots, potatoes, diced tomatoes with their juices in a large soup pot, then add enough cold water to cover by 1 inch over high heat and allow to boil. Add parsley, garlic, 1 tablespoon of salt and pepper.
Step 2:
Cover the lid partially and reduce the heat to medium-low, allow to simmer for about 2 hours, or until the chicken is falling off the bone. Remove the chicken from the soup and let it cool for about 30 minutes.
Step 3:
Let the soup continue to simmer and reduce heat to low. Then remove all the meat from the chicken and cut the chicken into large pieces. Dispose the skin and bones.
Step 4:
Cook pasta as directed on the package in a medium saucepan. Let it drain well and set aside. Use a masher to mash the soup 2-3 times, letting some of the potatoes get a little smashed, and add the shredded chicken and noodles to the pot.
Step 5:
Remove from the heat, then serve and enjoy!
Tips:
- You can serve the soup with the noodles on the side to enjoy.