SICILIAN CHICKEN SOUP

Hen soup has by no means been easier! heat up with a big bowl on a cold winter day.  All from scratch with gentle chunks of veggies, ditalini pasta, and shredded hen.  Yum!

There may be no question that we are a huge soup loving circle of relatives. I grew up eating soups and borscht as a kid. It become a staple in our household. continually a few form of soup earlier than the primary meal. It’s filling, full of veggies and belly warming true. Now I make soup for my kiddos all the time.

Like year round. No funny story. there is always soup in our fridge. within the iciness time, i like to make thicker soups, stews, and chili. inside the warmer months, it’s normally extra lighter type soups. both of my youngsters love, love soups so that offers me even more motivation to make them.

This Sicilian chicken Soup is relatively in between. if you love Carrabba’s Mama Mandola’s hen Soup then you'll love this soup! that is my try to recreate their famous soup recipe. it's miles definitely out of this world true! It’s were given chunky vegetables, shredded chicken, sparkling herbs, and masses of slurpy home made chook broth. Serve it year round with crusty bread and you've got yourself a whole meal.

I love how easyyyy it is to make this soup. You start out by adding all ingredients via bay leaves into a massive stock pot. carry to a simmer. add garlic and parsley. Then simmer till the hen is falling off the bones, about one hour. then you definitely take the bird out and shred it. whilst you’re doing that, in a separate medium sauce pan, cook dinner the pasta. The reason you cook the pasta one by one is to avoid having a splendid thick soup as the raw pasta will soak up all of the liquid. then you definately add the shredded bird and pasta back into the pot, give it couple stirs and that’s it.

INGREDIENTS

• 2 1/2 lbs. split chicken breast with ribs, skin removed
• 1 medium yellow onion, chopped
• 3 celery ribs, diced
• 3 medium carrots, peeled + diced
• 1 large green bell pepper, cored + diced
• 2 medium russet potatoes, peeled + diced
• 1 (14.5 oz) can diced tomatoes (I used no salt added)
• 2 dry bay leaves
• 2 large (or 4 small) garlic cloves, chopped
• 1/2 cup chopped fresh parsley
• 1/2 cup dry ditalini pasta
• salt and pepper

INSTRUCTIONS

1. Add chicken, onion, celery, carrots, bell pepper, potatoes, tomatoes, and bay leaves to a large (atleast 6-quart) stock pot or dutch oven. Add cold water to cover by 1 inch. Cover and bring to a boil over high heat.
2. Add garlic and parsley. Season with salt and pepper to taste. Reduce heat to low and simmer, partially covered, until chicken is falling off bones, about 1 hour.
3. Remove chicken to a large bowl and cool for about 10 minutes, then shred the chicken, discarding the bones. Keep the soup in the pot simmering.
4. Meanwhile, cook pasta in a medium pot according to package directions until tender. Drain. Do not add uncooked pasta to the soup or it will soak up too much liquid and make the soup super thick.
5. Add chicken and pasta to the pot. Give it couple good stirs. Taste for salt and pepper. If the soup is too thick, add 1/2 – 1 cup of water and bring to a slow simmer. Discard the bay leaf. Serve hot.