Sicilian Chicken Soup
This Sicilian Chicken Soup is naturally gluten free, comforting, flavorful, and packed with wholesome ingredients that nourish your soul from the inside out. It includes tender chicken, carrots, celery, and onions cooked in a tomato and chicken broth seasoned with delicious Italian seasoning to create one of the best Italian chicken soup recipes you'll ever eat.
Equipment
- 5 1/2 quart Dutch Oven or Large Soup Pot
- Sharp knife
- Cutting board
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup chopped white or yellow onion
- 5 garlic cloves minced
- 2 cups peeled and chopped carrots
- 2 cups chopped celery stalks
- 1 teaspoon Italian seasoning
- 2 lbs boneless skinless chicken breasts about 3-4 chicken breasts
- 1 32-ounce carton of chicken broth or stock
- 1 15-ounce can of tomato sauce
- 12 ounce box of short gluten free pasta cook according to package directions
- Grated parmesan cheese
Instructions
- Heat the olive oil over medium heat in a 5 1/2 quart Dutch oven or large soup pot. Add the carrot, celery, and onion and saute until the onion is translucent about 5 minutes.
- Stir in the garlic and cook it until fragrant, about 3 minutes.
- Add the chicken breast with veggies, and then pour the chicken stock and tomato sauce into the pot. Give the soup ingredients a couple of stirs.
- Bring the soup to a boil, then reduce it to a simmer and cook for 10-15 minutes or until the chicken is cooked.
- Carefully remove the chicken and set it aside until it's cool enough to handle.
- Shred or chop the chicken into small bite-sized pieces.
- Add the chicken back into the soup and cook for another 20 minutes or until the vegetables are soft—taste for salt and pepper.
- Prepare the GF pasta separately according to the package instructions.
- Place the cooked pasta into a bowl and then ladle the soup over the top.
- Grate fresh parmesan cheese over the top.
Notes
Storage Tips
This Sicilian Chicken Soup stores and reheats perfectly, so it's great to make ahead of time for a healthy dinner during the week or later. Whether you store it in the fridge or freezer, I recommend keeping the pasta separate, so it doesn't get mushy.
For the week. After the soup cools, place it into an airtight container and store it in the fridge. Reheat the soup on the stovetop or in the microwave. You can also prep ahead the vegetables to cook in the soup later in the week.
For the freezer. After the soup cools, place it into an airtight freezer-safe container and freeze for 4 to 6 months. I recommend freezing the soup into portion-control servings, making it easier to have dinner or lunch ready to cook. You can also use Souper Cubes to freeze the soup into individual portions. Reheat the soup on the stovetop or microwave. To reduce the cooking time, take the soup out of the freezer the night before and let it thaw in the fridge.
Nutrition
Serving: 1gCalories: 335kcalCarbohydrates: 37gProtein: 29gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 200mgPotassium: 628mgFiber: 3gSugar: 3gVitamin A: 5499IUVitamin C: 6mgCalcium: 38mgIron: 1mg
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