Description
This Sicilian Chicken Noodle Soup is a hearty and comforting dish combining tender bone-in chicken thighs with a medley of fresh vegetables, diced tomatoes, and ditalini pasta. The soup is slowly simmered to develop deep flavors, then finished with fresh Italian parsley for a bright, herbaceous touch. Perfect for a cozy family meal, this soup balances wholesome ingredients and a satisfying texture.
Ingredients
Scale
Chicken and Broth
- 1.5 pounds bone-in, skin-on chicken thighs
- 1 32 oz chicken stock
- 4 cups water
- 2 dry bay leaves
- 2 tsp salt (adjust as needed)
Vegetables
- 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 tablespoon minced garlic
- 1 14.5 oz can diced tomatoes
Pasta and Garnish
- 3/4 dry cup ditalini pasta
- 1/2 cup fresh Italian parsley
- Salt and pepper to taste (added halfway through cooking)
Instructions
- Prepare and combine ingredients: Wash and dice all vegetables as specified. In a large pot, combine the chicken thighs, diced onion, celery, carrots, red and green bell peppers, potatoes, minced garlic, canned diced tomatoes, bay leaves, chicken stock, water, and 2 teaspoons of salt. Keep in mind if your chicken stock or canned tomatoes already contain salt, adjust accordingly.
- Simmer the soup: Cover the pot and bring the mixture to a rapid boil. Once boiling, reduce the heat to low and simmer partially covered for 30 minutes, allowing the chicken to cook through and the flavors to meld.
- Add pasta and continue cooking: Remove the chicken thighs from the pot and set aside briefly. Add the ditalini pasta to the pot, cover, and cook for an additional 13-15 minutes until the pasta is tender.
- Shred chicken and finish soup: While the pasta cooks, shred the cooked chicken meat, discarding the skin and bones. Return the shredded chicken to the pot and stir to combine. Season with salt and pepper to taste if needed. Garnish with fresh Italian parsley before serving.
Notes
- Adjust salt levels halfway through cooking since canned tomatoes and chicken stock may contain sodium.
- Ditalini pasta is traditional but can be substituted with other small tubular pasta shapes.
- Use bone-in, skin-on chicken thighs for maximum flavor and moisture.
- If you prefer a thicker soup, you can mash some of the potatoes before adding the pasta.
- Add the parsley at the end to preserve its fresh flavor and color.