Sicilian Chicken Soup Hearty Comfort in a Bowl

Ingredients

• 1 lb skinless chicken thighs, cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large carrots, sliced
• 2 stalks celery, minced
• 1 medium zucchini, diced
• 1 cup canned chickpeas, rinsed and drained
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon red pepper flakes (optional, for heat)
• to taste salt and pepper
• 2 tablespoons olive oil
• to taste fresh parsley, chopped, for garnish
• 1 juice of lemon

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, carrots, and celery; cook for another 3-4 minutes until the vegetables are slightly softened.
3. Add the cubed chicken thighs to the pot and brown them on all sides for about 5-7 minutes.
4. Pour in the chicken broth and diced tomatoes, stirring to combine all the ingredients.
5. Add the diced zucchini and chickpeas. Sprinkle in the oregano, basil, red pepper flakes (if using), and season with salt and pepper to taste.
6. Bring the soup to a simmer and let it cook for 25-30 minutes, or until the chicken is cooked through and tender.
7. Before serving, stir in the lemon juice for added brightness.
8. Ladle the soup into bowls, garnish with fresh parsley, and enjoy!