Sicilian Chicken Soup

Inspired by a Carrabba's recipe this Sicilian Chicken Soup is easy to make and
incredibly delicious.

Servings: 12

Author: Sandra

Instructions

1 In a small mixing bowl combine the salt, pepper, onion powder, garlic powder,
and oregano – mix.
2 Pat the chicken dry; then rub the seasoning all over the chicken and place in
the bottom of the pot.
3 Add the peppers, celery, onion, carrots, garlic, potatoes, canned diced
tomatoes, parsley and water – enough water cold water to cover the chicken and
vegetables by an inch.
4 Bring to a boil, then reduce heat to medium-low, partially cover the pot with a
lid, and let it simmer for 2 hours.
5 Use tongs or a slotted spoon to remove the chicken from the pot and transfer it
to a plate. Allow it to cool for about 15-20 minutes until it's easy to handle
to remove the bones and skill and cut up the meat. During this time, cook the
pasta according to package directions.
6 Remove the meat from the chicken, discarding the skin and bones. Tear or pull
the boned chicken into large bite-sized pieces.
7 Using a large slotted spoon or potato masher, mash some of the potatoes in the
pot to slightly thicken the soup, add the shredded chicken to the pot, season
with salt and pepper.

Add the noodles or you can serve the soup as is and have each person add their
own amount of noodles, this is our prefered method.