Sicilian Chicken Soup #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

Chicken soup has never been simpler! Warm up with a gigantic bowl on a virus winter day. All without any preparation with delicate pieces of veggies, ditalini pasta, and destroyed chicken.

This Italian chicken soup is motivated via Carrabba's chicken soup formula and sets amazing with dried up bread or a light veggie pasta, for example, 20-Minute Sun-Dried Tomato Pasta with Spinach.

There is no uncertainty that we are a HUGE soup cherishing family. I grew up eating soups and borscht as a child. It was a staple in our family unit. Presently I make soup for my very own children essentially all year.

In the colder months, I like to make thicker sort of soups, stews, and bean stew. In the hotter months, I stick to lighter soups. Each of the three of my children totally love soup with the goal that gives me much more inspiration to make it.

This Italian chicken soup formula is fairly in the middle. It's propelled via Carrabba's Mama Mandola's Chicken Soup Recipe. Made with stout veggies, destroyed chicken, and a lot of scrumptious natively constructed juices.

Best of all, it's a dump and go kind of formula. Essentially you load up your soup pot with every one of the fixings and let your stovetop do practically everything. It doesn't get simpler than that!

 Also try our recipe Italian Sausage Tortellini #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

INGREDIENTS

• 4 bone-in-skin-on chicken thighs, 2 pounds
• 1 medium onion, chopped, about 1 cup
• 3 celery ribs, chopped, about 2 cups
• 3 medium carrots, chopped, about 1 1/2 cups
• 1 large yellow bell pepper, chopped
• 2 medium russet potatoes (1 pound), peeled and cut into 3/4-inch cubes
• 4 cloves garlic, chopped
• 1 (14.5 oz) can no-salt diced tomatoes
• 2 dry bay leaves
• 1 Tbsp. kosher salt (see note)
• 1 (32. oz) carton low-sodium chicken stock
• 4 cups water
• 1/2 cup dry ditalini pasta
• 1/2 cup fresh chopped Italian parsley
• Fresh black pepper, to taste

INSTRUCTIONS

1. In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
2. Add chicken stock and water. Season to taste with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender and easily falling off the bones. Remove chicken from the pot with a pair of tongs.
3. Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Don’t forget to stir the soup couple times so the pasta does not stick.
4. Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. Taste the veggies, especially the potatoes for doneness.
5. Discard the bay leaves. Stir in parsley and serve.

Read more our recipe Keto Beef Spinach and Shirataki Noodles Stir Fry #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

Source : bit.ly/384KLxa