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Authentic Sicilian Chicken Soup: A Hearty Regional Recipe

Traditional Italian Poultry Broth

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • 2 tbsp Olive oil Extra virgin preferred
  • 1.5 lbs Chicken thighs, boneless skinless Pat dry before searing
  • 1 medium Yellow onion Chopped
  • 2 medium Carrots Diced
  • 2 medium Celery stalks Diced
  • 4 cloves Garlic cloves Minced
  • 6 cups Chicken broth Low sodium
  • 14.5 oz Crushed tomatoes Canned
  • 1 cup Potatoes Peeled and diced
  • 1 tsp Dried oregano Rub between fingers to release oils
  • 0.5 cup Ditalini pasta Dry pasta
  • 0.25 cup Fresh basil Roughly chopped
  • 0.25 cup Parmesan cheese Freshly grated

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add chicken thighs and sear until browned, about 5 minutes per side. Remove and set aside.
  • In the same pot, add onion, carrots, and celery. Sauté for 6 minutes until softened. Stir in minced garlic and cook for 1 minute.
  • Pour in the chicken broth, crushed tomatoes, diced potatoes, and dried oregano. Bring the mixture to a boil.
  • Shred the rested chicken and return it to the pot. Reduce heat, cover, and simmer for 20 minutes.
  • Stir in the ditalini pasta and cook for an additional 10 minutes until the pasta is tender.
  • Remove from heat. Stir in fresh basil and serve hot, garnished with grated Parmesan cheese.