Sicilian Chicken Soup

Sicilian Chicken Soup Recipe

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 stalks of celery, diced
• 2 carrots, peeled and diced
• 2 cups of chicken broth
• 1 cup of water
• 1 can of diced tomatoes
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• Salt and pepper, to taste
• 1 cup of uncooked small pasta (such as ditalini or orzo)
• 1/4 cup of chopped fresh parsley

Instructions:

1. Brown the Chicken:
   • In a large pot or Dutch oven, heat a tablespoon of oil over medium heat.
   • Add the chicken thighs and cook until browned on both sides, about 5-7 minutes per side.
   • Remove the chicken from the pot and set it aside.
2. Sauté the Vegetables:
   • In the same pot, add the diced onion, minced garlic, celery, and carrots.
   • Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
3. Add Broth and Seasonings:
   • Add the chicken broth, water, diced tomatoes (with their juices), dried basil, dried oregano, salt, and pepper to the pot.
   • Stir to combine and bring the mixture to a boil.
4. Simmer the Soup:
   • Reduce the heat and let the soup simmer for about 10 minutes.
5. Cook the Pasta and Chicken:
   • Add the uncooked small pasta and the browned chicken thighs back to the pot.
   • Bring the soup back to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the pasta is cooked and the chicken is cooked through.
6. Finish and Serve:
   • Stir in the chopped fresh parsley.
   • Taste and adjust the seasoning with additional salt and pepper, if needed.
   • Serve the soup hot.

Enjoy this hearty and flavorful Sicilian Chicken Soup with your loved ones! It’s perfect for a cozy meal on a chilly day.

Sicilian Chicken Soup

Sicilian Chicken Soup Recipe

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 stalks of celery, diced
• 2 carrots, peeled and diced
• 2 cups of chicken broth
• 1 cup of water
• 1 can of diced tomatoes
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• Salt and pepper, to taste
• 1 cup of uncooked small pasta (such as ditalini or orzo)
• 1/4 cup of chopped fresh parsley

Instructions:

1. Heat a tablespoon of oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and cook until browned on both sides. Remove the chicken from the pot and set it aside.
2. In the same pot, add the onion, garlic, celery, and carrots. Cook for about 5 minutes or until the vegetables are soft.
3. Add the chicken broth, water, diced tomatoes, basil, oregano, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
4. Add the uncooked pasta and the chicken thighs back to the pot. Bring the soup back to a boil and then reduce the heat and let it simmer for about 15 minutes, or until the pasta is cooked and the chicken is cooked through.
5. Stir in the chopped parsley.
6. Serve the soup hot and enjoy!