Description
A warm and comforting Sicilian Chicken Soup packed with vegetables and tender chicken, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 stalks Celery, diced
- 2 medium Carrots, diced
- 3 cloves Garlic, minced
- 2 medium Russet or Yukon Gold potatoes, diced
- 1 can Crushed tomatoes or petite diced tomatoes
- 6 cups Low sodium chicken broth
- 4 pieces Bone-in chicken thighs
- 1 cup Small pasta (like ditalini or orzo), optional
- 1 medium Lemon, zested and juiced
- 1 teaspoon Oregano, dried
- 1 bay leaf
- 1/4 teaspoon Red pepper flakes
- 1/4 cup Fresh parsley, chopped
- Parmesan rind, optional
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes, crushed tomatoes, and chicken broth to the pot. Stir in the chicken thighs, oregano, bay leaf, and red pepper flakes. Bring to a boil, then reduce the heat to low. Let it simmer for about 30-40 minutes, or until the chicken is tender. Remove the chicken, shred it, and return it to the pot. If using pasta, add it in the last 10 minutes of cooking. Finish by adding lemon zest and juice.
- If using a slow cooker, sauté the vegetables as above. Then, transfer everything to the slow cooker, including the spices and chicken. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and stir in the lemon before serving.
Notes
Serve hot garnished with fresh parsley and Parmesan cheese. Pair with crusty bread for dipping. Soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg