Sicilian Chicken Soup

I’m not going to lie, this soup takes a while to cook. You’re going to want to use canned broth, please don’t. This is phenomenal when you make your own. It’s not a lot of active prep time, but your hands will get a little dirty. You’re going to be ok, you’ll make it through, and your family is going to be super impressed when it’s done I promise! Plus, you can eat off of it all week…..if there’s any left after dinner 😉

Sicilian Chicken Soup

  • Servings: 6 to 8
  • Time: about 20 minutes active, 5 hours cook time
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Ingredients

For the broth:

4 lb whole chicken (insides removed)

2 carrots, peeled

2 celery ribs plus handful of celery leaves

bulb of garlic, cut in half horizontally (you can get out all papery stuff later)

1/2 yellow onion, cut in chunks (save the other half for soup)

salt and pepper

For soup:

Broth

3 carrots, diced

3 celery ribs, diced

1/2 onion, diced

green bell pepper, diced

russet potato, peeled and diced

can of diced tomatoes, organic, BPA free

meat from whole chicken

salt and pepper

handful of chopped parsley leaves

several garlic cloves, squeezed out from bulb used in broth

*you can also cut up celery and carrots used to make broth and add back to soup

Directions

Broth:

Put all ingredients for broth in a large soup pot, fill with water leaving two inches or so free at the top for boiling room.

Bring to a boil, let boil for about 10-15 minutes. Turn down to medium or medium low and let simmer for 1-1 1/2 hours until you can pull legs out easily.

Soup:

Take chicken out of broth and let cool before removing meat. Strain broth using mesh scooper or strain into a big bowl to put back in pot. Add veggies, the can of tomatoes with juice, meat from chicken, parsley and garlic to the broth. Taste to see if you need to add any more salt or pepper.

Let simmer on medium to medium low for 3 to 4 hours until all veggies soft.

Serve topped with chopped parsley and grated Pecorino Romano.

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