Sicilian Chicken Soup
When you want a cross between vegetable soup and chicken noodle soup but also want something that's heartier than either of those, this is your new go-to. Packed with flavor from the fresh herbs, with a robust amount of veggies and potatoes, this is a fall comfort food you won't want to pass up.
Prep Time 30 minutes mins
Cook Time 25 minutes mins
- 2 tbs olive oil
- 2 russet potatoes, diced Can also use 6-9 mini potatoes
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium yellow onion, diced
- 1 green bell pepper, seeded and diced
- 4 cloves of garlic, minced
- 14.5 oz fire roasted diced tomatoes do not drain
- 4 cups vegetable broth
- 1/2 cup fresh parsley, chopped
- 2 bay leaves
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 lbs boneless chicken breast, cooked and shredded
- 1 cup cooked orzo pasta optional
Sauté potatoes, carrots, celery, onion, and bell pepper in olive oil in a large pot, 5-10 minutes, until onions are just becoming translucent.
Add garlic and continue cooking 2-3 minutes.
Add tomatoes, vegetable broth, parsley, bay leaves, garlic powder, and onion powder. Stir until combined.
Bring to a boil, then reduce heat and simmer 20-30 minutes.
Meanwhile, preheat oven to 400'F. Remove any excess fat from chicken breasts. Place in a greased baking dish and bake for 20-25 minutes until cooked through.
Shred chicken and add to soup.
If using, prepare pasta according to package directions and stir into soup.
