Sicilian Chicken Soup

By KimberlySeverino

Ingredients

• 1 whole chicken, shredded
• 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
• 1 – 14.5 ounce can diced tomatoes
• 1/2 cup fresh flat-leaf Italian parsley
• 5 garlic cloves, chopped, I use my garlic press
• Kosher salt and black pepper, to taste
• 1/2 lb. ditalini pasta

Preparation

Step 1

1. In a large soup pot place 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.
2. Add parsley, garlic, 1 tablespoon of salt and pepper.
3. Reduce the heat to medium-low, cover partially with a lid, and let simmer under vegetables are tender.
4. In a medium sauce pan cook pasta as directed on box. Drain well and add to soup as desired