SICILIAN CHICKEN NOODLE SOUP

Whenever we are rushing to figure out a dinner plan, soup is one of the first things that comes to my mind. It’s very versatile, and yet cozy and filling. Simply add a great piece of toasty bread and your meal is complete! And a classic, chunky vegetable and chicken noodle soup is one of the best bases for making a solid meal. This one kick is up a bit with chunky potatoes and uses tubetti — which is a small, round tube shape — and fits right onto your spoon with the veggies for the perfect bite! This recipe makes a great stockpot worth too — so you’ll have those leftovers you’ll surely be craving!

4 bone-in-skin-on chicken thighs (bone and skin help build flavor in the stock)
1 medium yellow onion, chopped
3 stalks celery, chopped
3 carrots, peeled and chopped
1 yellow bell pepper, chopped
2 russet potatoes, peels and cut into 1/2 inch cubes
4 cloves garlic, minced
1 can (14.5oz) of diced tomatoes, preferably no salt
2 bay leaves
1 TBS kosher salt
4 cups chicken stock, homemade or low sodium
4 cups water
1/2 cup tubetti pasta
1/2 cup fresh parsley, or 3 tsp dried
salt and pepper to taste

1. In a large soup/stock pot combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt. Add stock and water. Cover and boil, reducing heat to a low simmer and partially cover for 30 minutes until chicken is falling off the bones. Remove chicken and bones from the pot.
2. Add pasta to the soup, stir every so often, and continue cooking for 12 more minutes, partially covered, until pasta is tender.
3. Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot.
4. Remove bay leaves, add parsley and season with salt and pepper to taste.