SICILIAN CHICKEN SOUP

INGREDIENTS

• 2 1/2 lbs. split chicken breâst with ribs, skin removed
• 1 medium yellow onion, chopped
• 3 celery ribs, diced
• 3 medium cârrots, peeled + diced
• 1 lârge green bell pepper, cored + diced
• 2 medium russet potâtoes, peeled + diced
• 1 (14.5 oz) cân diced tomâtoes (I used no sâlt âdded)
• 2 dry bây leâves
• 2 lârge (or 4 smâll) gârlic cloves, chopped
• 1/2 cup chopped fresh pârsley
• 1/2 cup dry ditâlini pâstâ
• sâlt ând pepper

INSTRUCTIONS

1. âdd chicken, onion, celery, cârrots, bell pepper, potâtoes, tomâtoes, ând bây leâves to â lârge (âtleâst 6-quârt) stock pot or dutch oven. âdd cold wâter to cover by 1 inch. Cover ând bring to â boil over high heât.
2. âdd gârlic ând pârsley. Seâson with sâlt ând pepper to tâste. Reduce heât to low ând simmer, pârtiâlly covered, until chicken is fâlling off bones, âbout 1 hour.
3. Remove chicken to â lârge bowl ând cool for âbout 10 minutes, then shred the chicken, discârding the bones. Keep the soup in the pot simmering.

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