Sicilian Chicken Soup
A delicious option for soup season, this Sicilian chicken soup is perfect for meal prepping and so comforting for a cold evening.
Cook Time
Prep Time:
15 minutes
Cook Time:
3 hours
Total Time:
3 1/2 hours
Ingredients
4-5 boneless chicken breasts
3 tbsp olive oil, divided
1 whole onion, chopped
3 garlic cloves, minced
4 celery ribs, chopped
3 carrots, chopped
1 large red bell pepper, chopped
2 small cans diced tomatoes
2 sprigs of thyme
1 tbsp Italian seasoning
2 bay leaves
1 carton bone broth or chicken stock, and an extra carton in case you need it
1 chicken bouillon cube or 1 tbsp chicken base
3 cups water
4 gold potatoes, diced
salt and pepper to taste
1 box of ditalini pasta
optional: parsley and parmesan cheese to top
Recipe
- Heat your oven to 325 degrees.
- On your stovetop, in an oven-safe pot on medium heat, add olive oil.
- Add your chicken and season with salt and pepper. Cook both sides of the chicken for a few minutes.
- Arrange the chicken to one side of your pot (or remove if the pot isn’t big enough).
- Add a little olive oil and add all veggies except the potatoes and tomatoes to the other side of the pot. Give it a stir and let them sauté for a few minutes.
- Add in the bone broth or stock, water, crushed tomatoes, chicken base and seasonings.
- Stir it up and then place it in the oven for 3 hours. (If you removed your chicken, add it back in before adding the pot to the oven)
- Remove the pot from the oven and put it on your stovetop on medium heat.
- Remove your chicken from the pot, shred and then add it back into the pot.
- Add in your diced potatoes and cook until tender. Using a potato masher, lightly mash up some of the potatoes to thicken your soup.
- Add in the pasta and stir it up. Cook for about 10 minutes, until the noodles are done and then serve!
- Optional: top with parsley and parmesan cheese
