Why use bone-in chicken thighs? Wouldn’t it be easier to start with boneless, skinless thighs or breasts?
- Look, my goal is to save you time, but taste matters too. Cooking the whole chicken thigh, skin-on and bone-in, will add a richness to the broth that you just can’t get with easy-to-use boneless breasts. It’s just a little bit of extra work, and your taste buds will thank you.
If I don’t have ditalini, can I substitute another type of pasta?
- Any small pasta, such as orzo or tubettini, should work in this recipe. Just check the cook time on the package and adjust the time it spends in the broth to match.
Can I make this soup in my Crockpot?
- Yeah! After washing and preparing the vegetables, put all the ingredients except the pasta and parsley in the pot and cook for four to six hours on low. Then continue with the recipe for Step 4.
Can I freeze leftovers?
- Yes, you can freeze it in an airtight container for up to two months. Great prepared food!
Sicilian Chicken Noodle Soup
- Wash and prepare your vegetables. Combine all ingredients except pasta and parsley in a large pot. If you use salty broth or if you have salt in your canned tomatoes, start by using 2 teaspoons of salt for seasoning. Halfway through cooking time, taste and adjust as needed.
- Cover and bring your pot to a boil. Once it has reached a rapid boil, reduce the heat and simmer partially covered for 30 minutes, until the chicken is cooked.
- Once your chicken is cooked, remove it and set it aside for a moment.
- Then add your pasta and cover to cook for a further 13-15 minutes.
- Shred the chicken and discard the skin and bones. Return it to the pot and stir. Top with fresh parsley.
Sicilian Chicken Noodle SoupThis Sicilian Chicken Noodle Soup combines the convenience of traditional Chicken Noodle Soup with the zest and fun of Italian cooking.
- Preparation time: fifteen minutes
- Time to cook: Four. Five minutes
- It serves:6
Ingredients
- 1.5 pounds bone and skin chicken thighs
- 1 medium yellow onion diced
- 4 celery stalks diced
- 3 medium carrots peeled and diced
- 1 Red pepper cored and diced
- 1 green pepper cored and diced
- 2 red potatoes peeled and diced
- 1/2 tablespoon minced garlic
- 1 14.5 oz canned diced tomatoes
- 2 dried bay leaves
- 2 teaspoonful of salt
- 1 32 ounces chicken broth
- 4 cups of water
- 3/4 dry cup ditalini pasta
- 1/2 cup fresh italian parsley
- salt and pepper to taste Halfway
Instructions
- Wash and prepare your vegetables. Combine all ingredients except pasta and parsley in a large pot. If you use salty broth or if you have salt in your canned tomatoes, start by using 2 teaspoons of salt for seasoning. Halfway through cooking time, taste and adjust as needed.
- Cover and bring your pot to a boil. Once it has reached a rapid boil, reduce the heat and simmer partially covered for 30 minutes, until the chicken is cooked.
- Once your chicken is cooked, remove it and set it aside for a moment. Then add your pasta and cover to cook for a further 13-15 minutes.
- Shred the chicken and discard the skin and bones. Return it to the pot and stir. Top with fresh parsley.
