Ingredients: |
Ingredients: 1 whole chicken, about 4 ½ lbs, giblets removed
1 large yellow onion, finely chopped
3 celery ribs, cut into ¼" dice
3 carrots, cut into ¼" dice
3 green bell peppers, cored and cut into ¼" dice
3 medium baking potatoes, such as Russet or Russet Burbank, peeled and cut into ¼" dice
1 can (14.5 oz) diced tomatoes in juice
½ cup chopped fresh flat parsley
4 garlic cloves, chopped
Kosher salt and freshly ground black pepper
1 cup of Ditalini or other soup pasta
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Directions: |
Directions:1. Put the whole chicken, onion, celery, carrots, bell peppers, potatoes, canned tomatoes with juice in a large
soup pot and add enough cold water to cover by 1".
2. Bring to a boil over high heat, skimming off the foam that rises to the surface.
3. Add the the parsley, garlic, 1 tbsp of salt and 1 tsp of pepper.
4. Reduce the heat to medium-low. Partially cover the pot and simmer until the chicken is falling off the bones,
about 2 hours.
5. Using tongs, transfer the chicken to a large bowl and let cool for about 20 minutes.
6. Keep the soup in the pot simmering.
7. Remove the meat from the chicken, discarding the skin and bones, taking care not to mangle the meat and
keeping in neat pieces. Tear or pull the boned chicken into large bite sized pieces; (we prefer hand pulled
chicken to chopped chunks).
8. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt to taste. Add the Ditalini
and cook according to the package directions until tender, drain well.
9. Using a large slotted spoon or a potato masher, mash some of the potatoes in the pot to slightly thicken the
broth.
10. Add the chicken and pasta to the pot. Season with salt and pepper, serve hot. |
This recipe for Sicilian Chicken Soup is from