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Sicilian Chicken Soup

Sicilian Chicken Soup with Olives & Capers Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, chopped
  • 2 celery stalks, sliced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • Pinch of red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups chicken stock
  • 1 bay leaf
  • 1 cup ditalini pasta
  • ¼ cup drained capers
  • ½ cup pitted green olives, halved if large
  • ¼ cup chopped fresh parsley
  • Handful of fresh basil leaves
  • Salt and black pepper

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper and brown skin-side down for 5 minutes until deep golden, then flip and brown 3 minutes more. Transfer to a plate.
  2. Lower heat to medium. Cook onion, bell pepper, celery, and carrots for 6 minutes, stirring occasionally. Add garlic and pepper flakes; cook 30 seconds.
  3. Stir in crushed tomatoes, chicken stock, and bay leaf. Return chicken to the pot, bring to a boil, then partially cover and simmer for 25 minutes.
  4. Remove chicken, discard skin and bones, and shred meat. Stir ditalini into the broth and cook 8 to 9 minutes, then return shredded chicken for the last few minutes.
  5. Remove bay leaf. Add capers, olives, and parsley; simmer 2 minutes. Taste and adjust salt. Ladle into bowls, top with fresh basil and a drizzle of olive oil, and serve.

Notes

The pasta will absorb liquid as it sits, so if you plan on leftovers, you can cook the pasta separately and add it to each bowl when reheating.