Description
A comforting and rustic Sicilian Chicken Soup, filled with aromatic ingredients that make it feel like a warm hug on a chilly evening.
Ingredients
- 1 whole halal chicken (about 3–4 lb), cut into pieces, or 4–5 bone-in chicken thighs
- 10 cups low-sodium chicken broth
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium russet potato, peeled and cut into 1/2-inch cubes
- 1 lemon, zest and juice
- 2 bay leaves
- 1 sprig fresh rosemary, finely chopped
- 1/2 cup orzo or small pasta
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan or Pecorino Romano
- Handful of fresh parsley, chopped
Instructions
- Pat the chicken pieces dry and season lightly with salt and pepper.
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat and brown the chicken pieces, skin-side down first, until golden (about 4 minutes per side). Remove and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 6 minutes. Add garlic and rosemary and cook for 1 more minute.
- Return the chicken to the pot and add the chicken broth, bay leaves, and lemon zest. Bring to a gentle boil, then reduce heat and simmer, partially covered, for 30–35 minutes until chicken is cooked through and tender.
- Take the chicken out of the pot, remove skin and bones, and shred the meat. Return the shredded chicken to the pot.
- Stir in the potatoes and simmer for 10 minutes, then add the orzo and cook until al dente (check package times).
- Stir in lemon juice, adjust salt and pepper, and finish with grated cheese and chopped parsley. Serve hot with a drizzle of olive oil.
Notes
For a richer bowl, reserve a cup of the cooking liquid and whisk it with extra grated cheese for a silky texture. This soup stores well and freezes nicely if you omit the pasta.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian