Get your fill of pasta, chicken, veggies and Italian herbs. This is a delicious version of a popular Sicilian stew.
A satisfying and flavourful meal, best served with a warm baguette.
Coat 500 gms of boneless chicken chunks in a tsp of salt and a tsp of crushed black pepper, in a large bowl.
Pour 1/2 cup olive oil into a large pan, add and toss the chicken chunks until they are browned.
In a slow cooker or stock pot, mix the chicken chunks, 1 diced onion, 4 stalks of chopped celery, 2 chopped carrots, 1 small chopped eggplant, 2 sliced red bell peppers, 2 diced potatoes, 5 diced tomatoes, about 8 cups of water (enough to cover everything by about an inch), 1/2 cup chopped parsley, 5 cloves minced garlic, salt and 1 tsp crushed black pepper. You may add 1 cup of red wine (optional)
Cover and let it cook on LOW for 2 hours on the stove or in an oven, making sure the chicken is fully cooked.
Gently mash the vegetables in the soup.
Cook 2 cups of ditalini pasta according to package instructions and drain it.
Add the cooked pasta back into the slow cooker, stirring well to combine. Top with a handful of chopped fresh parsley.