Description
A heartwarming Sicilian chicken soup that combines tender chicken, fresh vegetables, and flavorful herbs for a comforting meal.
Ingredients
- 1½ lbs boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 tsp dried oregano
- 1 tsp Italian seasoning
- ½ tsp dried basil
- ½ tsp smoked paprika
- 1 bay leaf
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups fresh spinach
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- ¼ cup grated Parmesan cheese
- Optional: 1 cup small pasta such as ditalini
- Optional: ¼ tsp red pepper flakes
- Optional: ½ cup sliced mushrooms
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Season the chicken with a little salt and pepper. Sear for 3–4 minutes per side until lightly browned. Remove and set aside.
- Add the onion, carrots, celery, and bell pepper to the same pot. Cook for 5–6 minutes until they begin to soften. Add the garlic and cook for 30 seconds.
- Stir in the diced tomatoes, chicken broth, oregano, Italian seasoning, basil, smoked paprika, bay leaf, salt, and black pepper.
- Return the chicken to the pot. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the soup.
- Stir in the cannellini beans and simmer for another 5 minutes.
- If adding pasta, stir it in according to the package cooking time, usually during the final 8–10 minutes.
- Stir in the spinach and cook for 1–2 minutes until wilted. Remove the bay leaf.
- Stir in the lemon juice and fresh parsley. Taste and adjust the salt and pepper.
- Ladle into bowls and sprinkle generously with Parmesan cheese. Serve warm with crusty Italian bread.
Notes
- For a heartier soup, add small pasta or mushrooms.
- Adjust seasoning to taste, especially if using low-sodium broth.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg