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Sicilian Chicken Soup


1 - 1 whole chicken, 4-5lbs, giblets removed

2 - 1 yellow onion, finely chopped

3 - 4 celery ribs, diced

4 - 3 carrots or 12 mini carrots, diced

5 - 2 red bell peppers, diced

6 - 2 medium russet potatoes, peeled and diced into ½ -inch diced, you may use any baking potato

7 - 1 – 14.5 ounce can diced tomatoes

8 - ½ cup fresh flat-leaf Italian parsley

9 - 5 garlic cloves, chopped,

10 - Kosher salt and black pepper, to taste

11 - ½ lb. ditalini pasta (GF use GF Orzo or some other small pasta)


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.

2 - Then add parsley, garlic, 1 tablespoon of salt and pepper.

3 - Reduce the heat to medium-low, cover partially with a lid. Let it simmer for 2 hours, or until chicken is falling off the bone.

4 - Remove chicken and let it cool, for 30 minutes or until cool to the touch.

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

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

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

8 - Using a potato masher, mash the soup around a few times, letting some of the potatoes get a little smashed. I don’t try too hard on this, I just mash 2-3 times and call it good.

9 - Add the shredded chicken and noodles to the pot. **We actually like to serve the serve the soup with the noodles on the side, letting each person add the amount of noodles they want.*