Ingredients
Vegetables
- 1 celery rib, diced
- 1 small carrot, peeled and diced
- 1 small yellow onion, diced
- 1 small russet potato, peeled and diced
- ½ red pepper, diced
Canned and Fresh Items
- ½ (14 oz) can tomatoes, drained and chopped
- 1 tbsp minced garlic
- 1 tbsp parsley
- ½ tbsp oregano
- ¼ tsp red pepper flakes
Proteins
- 1 cup shredded chicken
Liquids
- 1 tbsp olive oil
- 2 ½ cups water
- 1 cup chicken broth
Others
- 1 cup cooked ditalini pasta
- Freshly grated Parmesan cheese for garnish
Instructions
- Prepare the Vegetables: Finely dice the celery, onion, carrots, potato, and bell pepper into small pieces, about 1/4 to 1/2 inch in size to ensure even cooking and blending of flavors.
- Heat the Oil: Place a Dutch oven over medium-high heat and add a tablespoon of olive oil, heating until hot but not smoking.
- Sauté Vegetables: Add the diced celery, carrots, potato, onion, and bell pepper to the hot oil. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.
- Add Herbs and Spices: Stir in the drained chopped tomatoes, parsley, oregano, minced garlic, and red pepper flakes. Mix thoroughly so the seasonings coat the vegetables evenly.
- Add Liquids and Bring to Boil: Pour in the water and chicken broth. Cover the pot and bring the mixture to a boil over medium-low heat to start melding the flavors.
- Simmer Soup: Partially cover the pot and reduce the heat to a simmer. Let the soup cook for 1 hour. Occasionally use a potato masher to lightly mash some vegetables at the bottom of the pot to thicken the soup’s texture.
- Add Chicken and Continue Simmering: Stir in the shredded chicken and continue to simmer the soup for an additional 30 minutes until the chicken is heated through and tender.
- Cook Pasta: While the chicken simmers, cook the ditalini pasta separately according to package instructions. Drain and set aside.
- Combine and Serve: Just before serving, stir the cooked pasta into the soup to integrate. Serve hot, garnished with freshly grated Parmesan cheese for an added savory finish. Enjoy your Spicy Sicilian Chicken Soup!
Notes
- For a thicker soup, mash more vegetables toward the end of cooking or add a small amount of instant potato flakes.
- Adjust red pepper flakes to taste for preferred spice level.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Use rotisserie chicken for a time-saving shortcut.
- Gluten-free pasta can be substituted to make the recipe gluten-free.
- Fresh herbs can be used instead of dried for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
