If you’re craving something hearty yet fresh, I absolutely love sharing this Sicilian Chicken Soup Recipe with friends and family. It’s one of those cozy bowls that feels like a warm hug but brightened with vibrant veggies and a touch of Italian sunshine. When I first tried this, I was surprised by how the medley of ingredients comes together so beautifully with just a handful of pantry staples. Stick around because once you try this, you’ll want to make it over and over.
Why You’ll Love This Recipe
- Comforting & Wholesome: It’s loaded with fresh veggies and tender chicken that soothe the soul.
- Simple, Yet Flavorful: With straightforward ingredients, the layering of flavors is surprisingly deep and satisfying.
- Perfect for Any Season: Light enough for warmer nights but heartwarming when you need cozy comfort.
- Great for Meal Prep: Makes plenty to enjoy for leftovers or freeze for quick dinners later.
Ingredients You’ll Need
I love how each ingredient in this Sicilian Chicken Soup Recipe plays a role—the chicken builds the rich base, while the colorful veggies add texture and freshness. When shopping, opt for fresh produce and good-quality chicken thighs to maximize flavor.
- Bone-in skin-on chicken thighs: These add wonderful flavor and juiciness, plus the skin helps enrich the broth.
- Onion: Provides a subtle sweetness that softens during cooking.
- Celery ribs: Brings a mild aromatic crunch that balances the soup.
- Carrots: Naturally sweet and tender when simmered nicely.
- Yellow bell pepper: Adds a lovely pop of color and a slightly fruity twist.
- Russet potatoes: They cook into tender cubes that thicken the soup, making it extra satisfying.
- Garlic: A must for that classic savory punch—don’t skip it!
- Canned no-salt diced tomatoes: They bring acidity and brightness; using no-salt lets you control seasoning better.
- Bay leaves: Infuse subtle earthy notes without overpowering.
- Kosher salt: Essential for seasoning all those flavors just right.
- Chicken stock: Use low sodium for better control, it forms the heart of the soup’s broth.
- Water: Balances out the stock for the perfect consistency.
- Dry ditalini pasta: Tiny, tubular pasta that cooks right in and holds the broth perfectly.
- Fresh Italian parsley: Adds a fresh, herbaceous finish just before serving.
- Fresh black pepper: To taste, for that gentle heat and depth.
Variations
I like to think of this Sicilian Chicken Soup Recipe like a blank canvas—you can tweak it based on what you have in the pantry or your dietary needs. Feel free to experiment a bit; soups are forgiving!
- Gluten-free variation: Swap out the ditalini pasta for gluten-free pasta or even extra potatoes or rice; the soup stays just as comforting.
- Vegetable-packed: I’ve added zucchini or green beans before—great for sneaking in more veggies.
- Spicy kick: Adding red pepper flakes or a dash of hot sauce gave this soup a fantastic edge that my family loves.
- Make it healthier: Using boneless skinless thighs or chicken breast works well if you want less fat but still want tender chicken.
How to Make Sicilian Chicken Soup Recipe
Step 1: Build the flavor base
Start by placing the chicken thighs, chopped onion, celery, carrots, bell pepper, potatoes, garlic, canned tomatoes, bay leaves, and salt into a large soup pot. This combination of ingredients is what gives the soup its signature depth of flavor, so don’t rush it! I like to give everything a gentle stir to mix it up before adding liquids.
Step 2: Simmer gently for tender chicken
Pour in the chicken stock and water, then season lightly with black pepper. Bring everything to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot partially – I usually leave the lid ajar to prevent boil-overs. Let it simmer for about 30 minutes until the chicken is tender and falling off the bone. You’ll notice the flavors melding as the broth develops its rich character.
Step 3: Shred chicken and add pasta
Carefully remove the chicken from the pot with tongs—be gentle, it’ll practically fall apart. Use two forks to shred the meat, discarding skin and bones. Add the ditalini pasta to the simmering soup and cook for about 13-15 minutes until the pasta is tender, stirring now and then to prevent sticking.
Step 4: Bring it all together
Return the shredded chicken to the pot and give everything a good stir. Taste the vegetables—especially those potatoes—to make sure they’re cooked through. Remove the bay leaves, stir in fresh chopped parsley, and the soup is ready to serve! I find this step is where the soup truly shines—fresh herbs brighten every spoonful.
Pro Tips for Making Sicilian Chicken Soup Recipe
- Use Bone-In for Flavor: Leaving the bones in the chicken during simmering creates a richer broth, which really pumps up the taste.
- Partial Lid Helps Control Simmer: I leave the lid slightly ajar to prevent the soup from boiling over while keeping the moisture in.
- Stir Pasta Often: Ditalini can stick together, so stirring every few minutes keeps the texture just right.
- Taste Before Adding Salt: I wait until the end to adjust salt since the broth and canned tomatoes add saltiness.
How to Serve Sicilian Chicken Soup Recipe
Garnishes
I love topping this soup with an extra sprinkle of fresh Italian parsley—it brightens every spoonful. Sometimes I add a little grated Parmesan or a drizzle of good quality olive oil at the table for a touch of indulgence. A few twists of fresh black pepper make it extra comforting.
Side Dishes
For a perfect meal, I like pairing this Sicilian Chicken Soup Recipe with crusty Italian bread or garlic focaccia—great for soaking up the flavorful broth. A simple arugula salad with lemon vinaigrette also balances the meal nicely if you want something light on the side.
Creative Ways to Present
For special occasions, I’ve served this soup in rustic mini bread bowls, which always get applause. Another fun trick is layering the soup in clear glass mugs so guests can see the colorful veggies and chicken—adds a festive touch to family dinners!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, which keeps well for 3-4 days. The flavors actually deepen overnight, so the next day’s lunch is even better. Just give it a good stir before reheating to recombine any settled ingredients.
Freezing
This soup freezes beautifully. When I freeze it, I keep the pasta out and add it fresh when reheating—pasta can get mushy after freezing. Freeze in portioned containers for easy thaw-and-heat meals on busy days.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. Adding a splash of chicken broth or water helps revive the texture if it thickened too much. For microwave reheating, cover loosely and pause to stir halfway through for even warming.
FAQs
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Can I use chicken breast instead of thighs in this Sicilian Chicken Soup Recipe?
Yes, you can! Just keep in mind that chicken breast tends to be leaner and can dry out more easily. I recommend adding it later in the cooking process and simmering until just cooked through to maintain tenderness.
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Is ditalini pasta necessary, or can I substitute it?
Ditalini pasta is traditional and perfect for this soup because of its size and shape, but you can swap it with other small pasta shapes like orzo, small shells, or even broken spaghetti. Just adjust cooking times accordingly.
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Can I make this soup vegetarian?
Definitely! Omit the chicken and use vegetable broth instead. Add extra beans or lentils for protein and make sure to increase your vegetable quantities for a hearty, satisfying result.
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How do I prevent the pasta from getting mushy?
Cooking pasta directly in the soup risks it absorbing too much broth and becoming mushy. I recommend adding pasta later in the cooking process and stirring frequently. If freezing leftovers, consider cooking the pasta separately and adding it when reheating.
Final Thoughts
This Sicilian Chicken Soup Recipe holds a special place in my kitchen because it’s genuinely one of the most comforting and versatile soups I know. It’s the kind of meal that feels like home in a bowl—nutritious, flavorful, and utterly satisfying. I can’t recommend it enough, especially if you’re looking for a simple recipe that makes you feel like a pro cook without slaving away. Give it a try—you might just find your new favorite soup!
Print
Sicilian Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Sicilian Chicken Soup is a hearty and flavorful dish featuring tender bone-in chicken thighs simmered with a medley of fresh vegetables, diced tomatoes, and ditalini pasta. The combination of aromatic vegetables and herbs creates a comforting and nourishing soup perfect for any season.
Ingredients
Chicken and Stock
- 4 bone-in, skin-on chicken thighs (2 pounds)
- 1 (32 oz) carton low-sodium chicken stock
- 4 cups water (or additional chicken stock)
Vegetables
- 1 medium onion, chopped (about 1 cup)
- 3 celery ribs, chopped (about 2 cups)
- 3 medium carrots, chopped (about 1 ½ cups)
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes (1 pound), peeled and cut into ¾-inch cubes
- 4 cloves garlic, chopped
- 1 (14.5 oz) can no-salt diced tomatoes
Seasonings and Miscellaneous
- 2 dry bay leaves
- 1 Tbsp kosher salt
- Fresh black pepper, to taste
- ½ cup dry ditalini pasta
- ½ cup fresh chopped Italian parsley
Instructions
- Combine ingredients: In a large soup pot of at least 6-quart capacity, add the chicken thighs, chopped onion, celery, carrots, yellow bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and kosher salt.
- Add liquids and simmer: Pour in the chicken stock and water. Season with black pepper to taste. Cover the pot and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer, partially covered, for about 30 minutes or until the chicken is tender and falls off the bones easily.
- Remove and shred chicken: Using tongs, carefully remove the chicken thighs from the pot. Shred the meat using two forks, discarding the skin and bones.
- Cook pasta: Add the dry ditalini pasta to the simmering soup and continue cooking, partially covered, for another 13-15 minutes or until the pasta is tender. Stir occasionally to prevent the pasta from sticking to the bottom.
- Combine shredded chicken and finish: Return the shredded chicken to the soup. Check for vegetable doneness, especially the potatoes. Adjust seasoning if needed.
- Final touches and serve: Discard the bay leaves. Stir in the fresh chopped Italian parsley. Ladle the soup into bowls and serve hot.
Notes
- Use bone-in, skin-on chicken thighs for richer flavor and tender meat.
- Adjust salt and pepper according to your taste, especially if using salted stock.
- Stir the soup occasionally while pasta cooks to prevent sticking.
- Feel free to substitute ditalini pasta with small pasta shapes like elbow macaroni.
- For a thicker soup, reduce the amount of water or cook uncovered a little longer to concentrate flavors.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/4 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 85 mg
