Sicilian Chicken Soup
Experience the comforting, rustic flavors of Sicily with this hearty Sicilian Chicken Soup, a perfect blend of tender chicken, vibrant vegetables, and rich aromatic herbs. This wholesome soup features succulent bone-in chicken thighs simmered with a medley of carrots, celery, zucchini, and spinach, all brought together in a savory broth infused with garlic, oregano, basil, and a hint of tangy lemon juice. Packed with nourishing ingredients like red potatoes and fresh parsley, this one-pot wonder is as nutritious as it is delicious. Ideal for cozy family dinners or meal prepping, this recipe is easy to make, with a cook time of just 50 minutes, and serves generously for up to six people. Whether you're warming up on a chilly evening or seeking a flavorful meal that feels like home, this Sicilian-inspired chicken soup is a true culinary hug in a bowl.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces chicken thighs (bone-in, skinless)
- 1 large yellow onion, diced
- 2 pieces celery stalks, diced
- 2 pieces carrots, diced
- 4 cloves garlic, minced
- 14 oz canned crushed tomatoes
- 6 cups chicken broth
- 4 pieces small red potatoes, quartered
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 piece bay leaf
- 2 small zucchini, sliced
- 2 cups fresh spinach leaves
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
Add the chicken thighs and sear for about 3-4 minutes per side, until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion, celery, and carrots. Sauté for 5-6 minutes until softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Pour in the crushed tomatoes and stir to combine with the vegetables.
Return the chicken thighs to the pot, then add the chicken broth, quartered red potatoes, dried oregano, dried basil, and the bay leaf.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes.
Remove the chicken thighs from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the soup.
Add the sliced zucchini and cook for an additional 10 minutes until tender.
Stir in the fresh spinach leaves and let them wilt, about 2 minutes.
Add lemon juice, fresh parsley, salt, and black pepper. Taste and adjust seasonings as needed.
Serve hot, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.3 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 918 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
