Chicken soup has never been easier or tastier! This recipe is rich in vitamins, filling, and absolutely delicious! Sicilian Chicken Soup is a comforting meal that is great with a nice salad and fresh, warm Italian bread on the side!
- Prep Time: 25 minutes
- Cook Time: 2 hours, 30 minutes
- Total Time: 2 hours, 55 minutes
- Yield: 10-12 servings
- 1 whole chicken, 4-5lbs, giblets removed
- 1 yellow onion, finely chopped
- 4 celery, diced
- 3 carrots or 12 mini carrots, diced
- 2 red bell peppers, diced
- 2 medium russet potatoes, peeled and diced
- 1 – 15 ounce can diced tomatoes
- ½ cup fresh flat-leaf Italian parsley
- 5 garlic cloves, chopped, I use my garlic press
- Salt, to taste
- Black pepper, to taste
- ½ lb. ditalini pasta
- Place onion, entire chicken, celery, red pepper, carrots, potatoes, diced tomatoes, and their juices in a large soup pot. Add cold water (enough to cover 1 inch). Bring the pot to a boil on high heat. Add in parsley, 1 tablespoon of salt and pepper, and garlic.
- Lower heat to medium and cover partially. Let the ingredients simmer for about 2 hours until the chicken becomes very tender. Remove chicken and let it cool, for 30 minutes or until cool to the touch. Reduce heat to low and let the soup continue to simmer. Shred the chicken into large pieces and throw away the skin and bones.
- Cook the pasta in a medium saucepan until al dente. Drain well and set aside in a bowl.
- Using a potato masher, mash the soup around a few times, letting some of the potatoes only slightly mashed. Next, add the shredded chicken and noodles to the pot.