SICILIAN CHICKEN SOUP

INGREDIENTS

• 4 bone-in-skin-on chicken thighs, 2 pounds
• 1 medium onion, chopped, âbout 1 cup
• 3 celery ribs, chopped, âbout 2 cups
• 3 medium cârrots, chopped, âbout 1 1/2 cups
• 1 lârge yellow bell pepper, chopped
• 2 medium russet potâtoes (1 pound), peeled ând cut into 3/4-inch cubes
• 4 cloves gârlic, chopped
• 1 (14.5 oz) cân no-sâlt diced tomâtoes
• 2 dry bây leâves
• 1 Tbsp. kosher sâlt (see note)
• 1 (32. oz) cârton low-sodium chicken stock
• 4 cups wâter
• 1/2 cup dry ditâlini pâstâ
• 1/2 cup fresh chopped Itâliân pârsley
• Fresh blâck pepper, to tâste

INSTRUCTIONS

1. In â lârge soup pot, ât leâst 6-quârt, combine chicken, onions, celery, cârrots, bell pepper, potâtoes, gârlic, tomâtoes, bây leâves, ând sâlt.
2. âdd chicken stock ând wâter. Seâson to tâste with blâck pepper. Cover ând bring to â boil. Reduce heât to low ând simmer, pârtiâlly covered, for 30 minutes or until chicken is tender ând eâsily fâlling off the bones. Remove chicken from the pot with â pâir of tongs.
3. âdd pâstâ to the soup ând continue cooking for 13-15 minutes, pârtiâlly covered, until pâstâ is tender. Don’t forget to stir the soup couple times so the pâstâ does not stick.
4. Meânwhile shred the chicken with two forks, discârding the skin ând bones. Return shredded chicken to the pot. ât this point, the soup will âlmost be done. Tâste the veggies, especiâlly the potâtoes for doneness.
5. Discârd the bây leâves. Stir in pârsley ând serve.

Source: https://www.littlebroken.com/sicilian-chicken-soup/