How to Make Award-winning Sicilian Chicken Soup

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The ingredients needed to make Sicilian Chicken Soup:

1. Make ready 4-5 chicken tenders
2. Take 1 medium yellow onion finely chopped
3. Prepare 3 celery ribs diced
4. Take 2 medium russet or red potatoes and diced into ½ inch diced
5. Prepare 14.5 ounces diced or diced fire roasted tomatoes
6. Get 5 garlic cloves minced (I use about 7 or 8 cloves)
7. Prepare to taste Pink Himalayan salt and pepper
8. Make ready 1-2 cups radatorie pasta
9. Make ready Seasonings
10. Prepare 2 tbs chicken soup base
11. Prepare 1/4 tsp dried parsley flakes
12. Get 1/8 tsp celery seed
13. Get 1/2 tsp dill weed
14. Prepare 1/2 tsp thyme
15. Make ready 1/4 tsp basil
16. Get 1/4 tsp ground mustard
17. Make ready 1/8 tsp paprika
18. Prepare 1/8 tsp garlic powder

Reduce the heat to medium-low, cover partially with a lid. Place chicken into a large soup pot. Add prepared onion, celery, carrots, bell peppers, potatoes, tomatoes and juices. Place on stovetop over high heat and bring to boil.

Steps to make Sicilian Chicken Soup:

1. In a large soup pot place chicken tenders, onion, celery, carrots, potatoes, diced tomatoes with their juices and then add enough cold water to cover by 1 inch. Over high heat bring to a boil. Then add your parsley and garlic. 1 tbs salt and pepper.
2. Add the 7 seasonings.
3. Reduce heat to low-medium. Let simmer until chicken is done. Remove chicken and pull apart with forks. Reduce heat to low add the chicken back to the pot and let the soup continue to simmer.
4. In a medium saucepan cook pasta as directed. Drain and set aside.
5. Using a potato masher, mash the soup around a few times, letting some of the potatoes get a little smashed. I just mash 2-3 times and call it good. Add the noodles to the pot, stir well. Add more water if needed. Then add a little more garlic powder, salt and pepper to your taste. Serve hot and add green onions and or shredded cheese to top it off.

Add prepared onion, celery, carrots, bell peppers, potatoes, tomatoes and juices. Place on stovetop over high heat and bring to boil. Add chicken stock, chicken breasts, tomatoes and potatoes – and of course some more white pepper and black pepper. Remove chicken and let cool and stand to shred. Add chopped parsley and return the shredded chicken to the soup.

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