Sicilian Chicken Soup
An easy recipe for Sicilian-style chicken soup with instructions for stove top, instant pot and crock pot
Servings: 6 servings
Calories: 262kcal
Ingredients
- 1 lb boneless chicken thighs or chicken breasts
- 3 large carrots peeled and chopped
- 3 stalks celery chopped
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1/2 red bell pepper cored and chopped
- 2 yukon gold potatoes chopped
- 6 cups chicken broth
- 1 15-ounce can diced tomatoes
- 1 cup gluten-free pasta noodles
- 1/2 tsp sea salt to taste
Instructions
- Add everything except the pasta to a stock pot, cover, and bring to a full boil. Reduce the heat to a simmer and cook for 30 minutes.
- Transfer the chicken to a cutting board and use two forks to shred it. Add the shredded chicken back to the pot.
- Add the pasta to the soup and return to a gentle boil. Cook just until pasta is al dente, about 8 to 15 minutes.
- Serve soup with fresh parsley and a hunk of rustic bread.
Nutrition
Serving: 1of 6 | Calories: 262kcal | Carbohydrates: 22g | Protein: 21g | Fat: 7g | Cholesterol: 11mg | Fiber: 5g | Sugar: 6g