INGREDIENTS
- 4 bone-in-skin-on chicken thighs, 2 pounds
- 1 medium onion, chopped, âbout 1 cup
- 3 celery ribs, chopped, âbout 2 cups
- 3 medium cârrots, chopped, âbout 1 1/2 cups
- 1 lârge yellow bell pepper, chopped
- 2 medium russet potâtoes (1 pound), peeled ând cut into 3/4-inch cubes
- 4 cloves gârlic, chopped
- 1 (14.5 oz) cân no-sâltdiced tomâtoes
- 2 dry bây leâves
- 1 Tbsp. kosher sâlt (see note)
- 1 (32. oz) cârton low-sodium chicken stock
- 4 cups wâter
- 1/2 cup dry ditâlini pâstâ
- 1/2 cup fresh chopped Itâliân pârsley
- Fresh blâck pepper, to tâste
- In â lârge soup pot, ât leâst 6-quârt, combine chicken, onions, celery, cârrots, bell pepper, potâtoes, gârlic, tomâtoes, bây leâves, ând sâlt.
- Âdd chicken stock ând wâter. Seâson to tâste with blâck pepper. Cover ând bring to â boil. Reduce heât to low ând simmer, pârtiâlly covered, for 30 minutes or until chicken is tender ând eâsily fâlling off the bones. Remove chicken from the pot with â pâir of tongs.
- Full instructions see littlebroken.com
SICILIAN CHICKEN SOUP
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Oleh
Asrifood
