Sicilian Chicken Soup

By á-20898

Ingredients

• 1 whole chicken, 4 - 5 lbs., giblets removed
• 1 yellow onion, finely chopped
• 4 celery ribs, diced
• 3 carrots or 12 mini-carrots, diced
• 2 red bell peppers, diced
• 2 medium russet potatoes, peeled and diced into 1/2 inch cubes
• 1 - 14.5 ounce can diced tomatoes
• 1/2 cup fresh flat leaf Italian parsley
• 5 garlic cloves, chopped
• Kosher salt and black pepper to taste
• 1/2 lb. ditalini pasta

Details

Adapted from adashofsanity.com

Preparation

Step 1

In a large soup pot, place whole chicken, onion, red peppers, celery, carrots, potatoes, diced tomatoes with their juices, and then add enough cold water to cover by 1 inch.

Over high heat, bring to a boil.

Add parsley, garlic, 1 T. salt and pepper.

Reduce the heat to medium-low, cover partially with a lid.

Let simmer for 2 hours, or until chicken is falling off of the bone.

Remove chicken and let it cool to the touch.

Reduce heat to low and let the soup continue to simmer.

Remove all of the meat from the chicken and shred into large pieces. Discard skin and bones.

In a medium sauce pan, cook pasta as directed on box. Drain well and set aside in a bowl.

Add the shredded chicken and noodles to the pot. You can keep noodles separate and add to each individual serving.