Description
A vibrant and hearty Sicilian Chicken Soup packed with tender chicken, wholesome vegetables, and aromatic herbs, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juices
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- Juice of 1/2 lemon (optional)
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sauté for 2-3 minutes until softened and translucent.
- Add the minced garlic, chopped carrots, and celery. Cook for another 5-6 minutes until the vegetables begin to soften.
- Season with salt, black pepper, red pepper flakes, oregano, and thyme. Stir to coat the vegetables in the seasoning.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Add the shredded chicken, chickpeas, diced tomatoes, and the bay leaf. Stir everything together.
- Reduce heat to low, cover, and let simmer for 20-25 minutes.
- Remove the bay leaf and stir in the lemon juice and parsley.
- Serve hot, garnished with extra parsley.
Notes
For even more flavor, use homemade chicken broth. Feel free to add other vegetables like zucchini or spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg