Sicilian Chicken Soup

Sicilian Chicken Soup is a hearty, flavor-rich Italian classic that fills your home with warmth and brings comfort to every bite. Think tender shredded chicken, hearty vegetables, ditalini pasta, and a slightly tangy tomato-broth melding together in one pot. Whether you’re looking for a soothing weeknight meal or a satisfying dish to share with friends, this soup hits the mark.

Why You’ll Love This Recipe

You’ll love this recipe because it’s a one-pot wonder that doesn’t skimp on flavour. From the melt-in-your-mouth chicken thighs to the vibrant medley of onion, celery, carrots, bell pepper and potatoes, the texture and taste are rich and rewarding. The addition of diced tomatoes and herbs gives it a Mediterranean twist, making it a delicious departure from your usual chicken-vegetable soup. Plus, the pasta adds just the right bit of comfort-food satisfaction.
References: many variations of this recipe point out how the combination of chicken thighs + vegetables + pasta creates a hearty, wholesome soup. (littlebroken.com)

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lb)
• 1 medium onion, chopped (≈1 cup)
• 3 celery ribs, chopped (≈2 cups)
• 3 medium carrots, chopped (≈1½ cups)
• 1 large yellow bell pepper, chopped
• Two medium russet potatoes (approximately 1 pound), peeled and diced into three-quarter-inch cubes
• 4 garlic cloves, chopped
• 1 (14.5 oz) can no-salt diced tomatoes
• 2 dry bay leaves
• 1 Tbsp kosher salt (or adjust to taste)
• 1 (32 oz) carton low-sodium chicken stock
• 4 cups water (or additional chicken stock)
• ½ cup dry ditalini pasta
• ½ cup fresh chopped Italian parsley
• Fresh black pepper, to taste

Step-by-Step: How to Make Sicilian Chicken Soup

1. In a large soup pot (at least 6-quart), combine the chicken thighs, chopped onion, celery, carrots, yellow bell pepper, potatoes, garlic, diced tomatoes, bay leaves and salt.
2. Add the chicken stock and water. Season to taste with black pepper. Cover the pot and bring to a boil. Then reduce the heat to low and simmer partially covered for about 30 minutes, or until the chicken is tender and falling off the bones.
3. Remove the chicken from the pot using tongs (or a slotted spoon) and set aside.
4. Add the ditalini pasta to the soup and continue cooking for about 13-15 minutes (again partially covered) until the pasta is tender, stirring occasionally so it doesn’t stick.
5. Meanwhile, shred the chicken with two forks—discard the skin and bones.
6. Return the shredded chicken to the soup pot. At this point the soup is almost ready. Check the doneness of the vegetables, especially the potatoes.
7. Remove and discard the bay leaves. Stir in the chopped parsley. Taste and adjust seasoning (salt/pepper) if needed. Serve hot.

Helpful Tips

• Use bone-in skin-on chicken thighs for maximum flavour and richness; the bones and skin help build a deeper broth. One source notes that the recipe was revised from chicken breast to thighs to improve flavour. (littlebroken.com)
• If you’re short on time, you can use a slow cooker version: cook the chicken and vegetables first, then add the pasta toward the end to avoid over-cooking it. (supergoldenbakes.com)
• To prevent pasta from getting mushy, consider cooking it separately and adding it just before serving. Some gluten-free versions recommend this approach. (glutenfreeitalianeats.com)
• Taste for salt before adding pasta—pasta absorbs liquid and flavours, so you want the broth well-seasoned ahead of time.
• For added zing, consider adding a little lemon juice or zest just before serving to brighten the flavours. (supergoldenbakes.com)
• If you like spice, you can add some red pepper flakes or extra black pepper to make it a bit more lively. (cocoandash.com)

Substitutions And Variations

• Chicken: If you prefer lighter meat, you could use boneless skinless chicken thighs or even breasts—but flavour may vary.
• Pasta: If you don’t have ditalini, substitute with small pasta shapes like tubetti, or even orzo. For gluten-free, use a GF short pasta and consider cooking separately. (glutenfreeitalianeats.com)
• Broth and water: You can use all chicken stock (for richer taste) or part water for a lighter version.
• Vegetables: Add or swap in zucchini, mushrooms, kale or spinach for added greens. One version suggests adding zucchini or spinach to the soup. (glutenfreeitalianeats.com)
• Slow-cooker/Instant Pot version: Use a pressure cooker or slow cooker to simplify the process. One recipe gives Instant Pot instructions. (happihomemade.com)
• Vegetarian version: Omit chicken and use vegetable broth; add extra beans or lentils for protein. (While not traditional, variations exist.) (supergoldenbakes.com)

Storage Instructions

• Fridge: Store leftover soup in an airtight container for up to 4–5 days. If the pasta has been cooked in the soup, it may absorb more liquid and soften over time. Some versions suggest storing pasta separately if you plan to keep longer. (littlebroken.com)
• Freezer: Freeze the soup without pasta to preserve texture. When reheating, cook fresh pasta and add it just before serving. (littlebroken.com)
• When reheating, gently bring to simmer; if the soup has thickened, add a splash of water or stock to adjust consistency.

Nutritional Information

Based on the original measurements:

• Calories: ~260
• Sugar: ~4.6 g
• Sodium: ~177.3 mg
• Fat: ~4.1 g
• Carbohydrates: ~19.9 g
• Protein: ~34.7 g
• Cholesterol: ~103.4 mg

(Note: nutritional values will vary depending on ingredients, especially type of chicken, broth, pasta, and whether you use skin or remove it.)

Serving Suggestions

• Serve with crusty Italian bread or garlic-buttered sourdough to soak up the broth.
• A side green salad (e.g., arugula with lemon vinaigrette) balances the richness of the soup.
• Garnish each bowl with a sprinkle of freshly grated Parmesan cheese and a crack of black pepper for extra flavour.
• For a heartier meal, serve alongside a roasted vegetable platter or oven-roasted asparagus.

Frequently Asked Questions About Sicilian Chicken Soup

Q: Can I use chicken breasts instead of thighs?
Yes—but you may sacrifice some flavour. Thighs (especially bone-in, skin-on) provide more depth to the broth and handle longer cooking without drying out. This recipe was first made with split chicken breasts, but they didn’t provide enough depth, so it was updated to use chicken thighs for a richer flavor. (littlebroken.com)

Q: Can I omit the pasta or use a different kind?
Absolutely. You can omit the pasta for a lower-carb version, or use a different small pasta shape such as tubetti, small shells or orzo. For gluten-free, use a GF short pasta and consider cooking separately to avoid mushy texture. (glutenfreeitalianeats.com)

Q: How can I make this soup ahead of time?
You can cook the full soup (without adding the pasta) and refrigerate or freeze. When ready to serve, reheat and add cooked pasta (or cook fresh) just before serving so it retains texture. One source outlines both stovetop and Instant Pot methods for making ahead. (happihomemade.com)

Q: Can I make this soup spicier?
Yes. Add red pepper flakes (½ tsp or more) or extra black pepper. Some copycat versions of this soup note a “spicy” profile that can be adjusted to taste. (cocoandash.com)

Conclusion

Thank you so much for cooking along with me! I hope you enjoy making this Sicilian Chicken Soup as much as I love serving it. It’s warm, flavour-rich, and surprisingly easy for such an impressive dish. With tender shredded chicken, hearty vegetables, and comforting pasta in a savoury tomato-broth, it’s a recipe that feels both special and accessible. Whether you’re cooking for family, friends, or just yourself, may this soup bring a moment of joy to your table. Here’s to many delicious bowls and happy cooking ahead—thank you for being part of this food-loving community and bon appétit!

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