Sicilian Chicken Soup

Inspired by a Carrabba's recipe this Sicilian Chicken Soup is easy to make and incredibly delicious.

Prep Time 10

Cook Time 25

Total Time 1 5

Servings

Calories 140kcal

Author Sandra

1 3 lbs whole chicken giblets removed
1/2 teaspoon pepper
1 tablespoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons oregano
1 1/2 cups diced yellow onion
1 1/2 cups diced celery ribs
1 1/2 cups diced carrots
1 red bell pepper diced
2 medium russet potatoes peeled and diced into 1/2 -inch diced, you may use any baking potato
14.5 ounces canned diced tomatoes
1/4 cup fresh flat-leaf Italian parsley chopped
5 garlic cloves minced, I use my garlic press
4-6 cups chicken broth
1 tablespoon chicken bouillon
4 cups water
1/2 pound ditalini pasta

In a small mixing bowl combine the salt, pepper, onion powder, garlic powder, and oregano – mix.
Pat the chicken dry; then rub the seasoning all over the chicken and place in the bottom of the pot.
Add the peppers, celery, onion, carrots, garlic, potatoes, canned diced tomatoes, parsley, chicken bullion and water. Enough water cold water to cover the chicken and vegetables by an inch.
Bring to a boil, then reduce heat to medium-low, partially cover the pot with a lid, and let it simmer for 2 hours.
Use tongs or a slotted spoon to remove the chicken from the pot and transfer it to a plate. Allow it to cool for about 15-20 minutes until it's easy to handle to remove the bones and skill and cut up the meat. During this time, cook the pasta according to package directions.
Remove the meat from the chicken, discarding the skin and bones. Tear or pull the boned chicken into large bite-sized pieces.
Using a large slotted spoon or potato masher, mash some of the potatoes in the pot to slightly thicken the soup, add the shredded chicken to the pot, season with salt and pepper.
Add the noodles or you can serve the soup as is and have each person add their own amount of noodles, this is our prefered method.