Sicilian chicken soup
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 red bell peppers diced
- 14.5 ounces diced tomatoes
- kosher salt and black pepper to taste
- 1 yellow onion finely chopped
- 4 celery ribs diced
- 3 carrots or 12 mini carrots diced
- 1/2 cup fresh flat-leaf italian parsley
- 1 4-5 pound whole chicken giblets removed
- 2 medium russet potatoes peeled and diced into 1/2 -inch di you may use any baking potato
- 5 garlic cloves minced i use my garlic press
- 1/2 pound ditalini pasta
- Carbohydrate 145.19842098054 g
- Cholesterol 165.56121505 mg
- Fat 6.1134484249 g
- Fiber 5.24781720110742 g
- Protein 30.22204767106 g
- Saturated Fat 0.872340550586 g
- Serving Size 1 1 (653g)
- Sodium 82.0704123475 mg
- Sugar 139.950603779433 g
- Trans Fat 1.982452533421 g
- Calories 750 calories
In a large soup pot place whole chicken, onion, red peppers, celery, carrots, potatoes, diced tomatoes with their juices and then add enough cold water to cover by 1 inch. Over high heat bring to a boil. Then add parsley, garlic, 1 tablespoon of salt and pepper. Reduce the heat to medium-low, cover partially with a lid. Let it simmer for 2 hours, or until chicken is falling off the bone. Remove chicken and let it cool, for 30 minutes or until cool to the touch. Reduce heat to low and let the soup continue to simmer. Remove all the meat from the chicken and shred the chicken into large pieces. Discard the skin and bones. In a medium saucepan cook pasta as directed on box. Drain well and set aside in a bowl. Using a potato masher, mash the soup around a few times, letting some of the potatoes get a little smashed. Add the shredded chicken and noodles to the pot.
