There’s something magical about a pot of soup simmering on the stove—the way the aromas fill the house, promising warmth and comfort with every spoonful. My Sicilian Chicken Soup has been a family favorite for years, especially on those busy weeknights when we need something hearty but fuss-free. What makes it special? It’s the perfect marriage of tender chicken, vibrant vegetables, and little bites of pasta swimming in a rich, savory broth. Trust me, this isn’t just soup—it’s a hug in a bowl.
I’ve been making this recipe since my oldest was in diapers (he’s now taller than me, which is both terrifying and hilarious). Over time, I’ve tweaked it here and there—like swapping regular stock for low-sodium to control the saltiness, or adding a pop of color with yellow bell pepper. But the soul of the dish stays the same: simple ingredients, big flavor, and that unmistakable Italian comfort-food vibe. Whether you’re feeding a crowd or meal prepping for the week, this soup delivers every time.
Table of Contents
Table of Contents
Why You’ll Love This Sicilian Chicken Soup
Oh, where do I even start? This soup is the kind of dish that makes you pause mid-bite just to savor it. Here’s why it’s become a staple in my kitchen (and why it’ll steal your heart too):
- One-pot wonder: From sautéing to simmering, everything happens in one pot—meaning less cleanup and more time to enjoy that second helping.
- Flavor that hugs you back: The slow simmer melds the chicken, veggies, and pasta into something deeply comforting. That first spoonful? Pure magic.
- Meal prep hero: It reheats like a dream (hello, busy weeknights!), and the flavors get even better the next day—if it lasts that long!
- Flexible and forgiving: Swap the veggies or pasta based on what’s in your pantry. It’s hard to mess up this forgiving, forgiving recipe.
Seriously, this soup isn’t just dinner—it’s a warm, delicious solution to so many hungry nights.
Ingredients for Sicilian Chicken Soup
Okay, let’s talk ingredients—the building blocks of this soul-warming soup. I’m pretty particular about a few things here (like using bone-in chicken thighs—trust me, they add SO much flavor). Here’s everything you’ll need, prepped just right:
- 4 bone-in, skin-on chicken thighs (2 pounds): The bones make the broth richer, and the skin adds depth. Don’t skip this!
- 1 medium onion, chopped (about 1 cup): I like a rough chop here—no need to be perfect.
- 3 celery ribs, chopped (about 2 cups): Those crunchy bits soften into something magical.
- 3 medium carrots, chopped (about 1 ½ cups): Peel ’em first, then slice into hearty chunks.
- 1 large yellow bell pepper, chopped: Adds sweetness and color—red works too if that’s what you’ve got.
- 2 medium russet potatoes (1 pound), peeled and cut into ¾-inch cubes: Perfect for soaking up all that broth.
- 4 cloves garlic, chopped: Because what’s soup without garlic?
- 1 (14.5 oz) can no-salt diced tomatoes: The juice adds acidity to balance the richness.
- 2 dry bay leaves: Just toss ’em in whole—they’ll work their magic.
- 1 Tbsp. kosher salt: Start here, then adjust to taste.
- 1 (32 oz) carton low-sodium chicken stock: Using low-sodium lets YOU control the saltiness.
- 4 cups water (or chicken stock): Extra liquid for that perfect brothy consistency.
- ½ cup dry ditalini pasta: Those little tubes are soup perfection, but orzo works too in a pinch.
- ½ cup fresh chopped Italian parsley: Adds freshness right at the end—don’t skip it!
- Fresh black pepper, to taste: I’m generous with this—it makes all the difference.
See? Nothing fancy—just good, honest ingredients that come together to make something truly special.
How to Make Sicilian Chicken Soup
Alright, let’s get cooking! This soup comes together in three simple stages—each one building layers of flavor. I promise, it’s easier than it looks. Just follow these steps, and you’ll have a pot of comfort ready in no time.
Step 1: Sauté and Simmer
Grab your biggest soup pot (at least 6 quarts—trust me, you’ll need the space!). Toss in the chicken thighs, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt. No need to brown anything first—we’re keeping it simple. Pour in the chicken stock and water, then season with a good crack of black pepper. Cover the pot and crank the heat to high until it boils (you’ll hear it bubbling away).
Now, here’s the secret: reduce the heat to low and simmer partially covered for 30 minutes. That little gap lets some steam escape while keeping enough liquid to cook everything perfectly. You’ll know it’s ready when the chicken practically falls off the bone.
Step 2: Cook the Pasta
Fish out the chicken with tongs (careful, it’s hot!) and set it aside on a plate. Now, add the ditalini pasta to the simmering broth. Stir it well to make sure none sticks to the bottom—I give it a good scrape with my wooden spoon every few minutes. Cook it partially covered again for 13–15 minutes. The pasta should be tender but still have a little bite—nobody likes mushy noodles!
While the pasta cooks, shred the chicken. Just pull the meat apart with two forks, discarding the skin and bones. (Pro tip: Let the chicken cool slightly so you don’t burn your fingers!)
Step 3: Finish and Serve
Time for the final touches! Toss the shredded chicken back into the pot. Fish out those bay leaves—they’ve done their job. Now, stir in the fresh parsley. That bright green color and herby smell? *Chef’s kiss.* Taste and adjust the salt and pepper if needed.
Ladle it into bowls while it’s piping hot. Watch how the broth clings to the pasta and veggies just right. This is the moment you’ve been waiting for—dig in!
Tips for the Best Sicilian Chicken Soup
After making this soup more times than I can count, here are my foolproof tricks for nailing it every single time:
- Skim the fat: If the broth looks too greasy after simmering, just spoon off the excess fat from the surface—it makes the soup taste cleaner.
- Pasta swaps: No ditalini? Small shells, orzo, or even broken spaghetti work great. Just adjust cooking time based on the package instructions.
- Season as you go: Taste after adding the pasta—it absorbs salt! I often add an extra pinch of salt and pepper at the end.
- Parsley power: Stir in the fresh parsley RIGHT before serving—it keeps that vibrant green color and fresh flavor.
These little tweaks? They turn good soup into “can I have thirds?” soup.
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3-Ingredient Magic: Sicilian Chicken Soup
A hearty Sicilian Chicken Soup packed with vegetables, tender chicken, and pasta for a comforting meal.
- Total Time: 60 minutes
- Yield: 6 servings 1x
Ingredients
- 4 bone-in-skin-on chicken thighs (2 pounds)
- 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
- 2 dry bay leaves
- 1 Tbsp. kosher salt
- 1 (32 oz) carton low-sodium chicken stock
- 4 cups water (or chicken stock)
- ½ cup dry ditalini pasta
- ½ cup fresh chopped Italian parsley
- Fresh black pepper, to taste
Instructions
- In a large soup pot (at least 6-quart), combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- Add chicken stock and water. Season with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender.
- Remove chicken from the pot with tongs.
- Add pasta to the soup and cook for 13-15 minutes, partially covered, until pasta is tender. Stir occasionally to prevent sticking.
- Shred the chicken with two forks, discarding skin and bones. Return shredded chicken to the pot.
- Discard bay leaves. Stir in parsley and serve.
Notes
- Use low-sodium chicken stock to control saltiness.
- Ditalini pasta can be substituted with small pasta like orzo.
- Adjust black pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg
Sicilian Chicken Soup Variations
Listen, I’m all for tradition—but sometimes you gotta mix things up! Here are my favorite easy swaps to make this soup your own:
- Greens galore: Toss in a handful of baby spinach or kale instead of parsley for extra nutrients (add it with the pasta so it wilts perfectly).
- Grain game: Swap the ditalini for quinoa or small pasta like orzo or even try a gnocchi soup variation.
- Protein shuffle: No chicken thighs? Boneless breasts work (simmer 20 mins instead of 30) or even cooked sausage for a heartier twist.
See? Endless possibilities without losing that comforting soul of the dish!
Serving Suggestions
Oh, this soup deserves the perfect sidekicks! I always serve it with thick slices of crusty bread for dunking—that brothy goodness begs to be sopped up. For something lighter, a simple arugula salad with lemon dressing balances the richness. And if you’re feeling fancy? A shower of grated pecorino or parmesan on top takes it over the top. Pure comfort in every bite!
Storing and Reheating Sicilian Chicken Soup
Good news: this soup tastes even better the next day as those flavors really cozy up to each other. Let it cool completely, then store it in an airtight container in the fridge—it’ll keep beautifully for 3-4 days. When reheating, add a splash of broth or water to loosen it up (that pasta loves to soak up liquid). For freezing? Skip the pasta—add it fresh when you reheat to avoid mushiness. Simple as that!
Sicilian Chicken Soup FAQs
I get questions about this soup ALL the time—here are the ones that pop up most often with my tried-and-true answers:
Can I use boneless chicken thighs instead?
Absolutely! Just reduce the simmer time to about 20 minutes since they cook faster. The broth won’t be quite as rich without bones, but it’ll still taste wonderful.
How do I freeze this soup properly?
Freeze it without the pasta—noodles turn mushy when thawed. Store cooled soup in airtight containers, leaving an inch for expansion. When ready to eat, thaw overnight in the fridge and add freshly cooked pasta when reheating.
What are the best pasta substitutes?
My go-to’s are orzo, small shells, or even broken angel hair pasta. Just adjust cooking time—smaller shapes cook faster! For gluten-free, tiny rice pasta or quinoa work beautifully.
Can I make this in a slow cooker?
You bet! Combine everything except pasta and parsley, cook on low 6-8 hours. Remove chicken to shred, then stir in pasta and cook on high 15 more minutes. Add parsley last.
Nutritional Information
Just a quick note—nutritional info can vary based on your exact ingredients or tweaks, but here’s a general idea per hearty bowl: about 320 calories, with 22g protein to keep you full. It’s packed with vitamin-rich veggies and that soul-warming broth. (And let’s be real—comfort food like this is worth every delicious bite!)
You guys—I can’t wait to hear how your Sicilian Chicken Soup turns out! There’s nothing I love more than seeing your kitchen adventures come to life. Did you add an extra pinch of pepper? Swap in your grandma’s secret veggie? Maybe you discovered the perfect crusty bread for dunking? Drop a comment below and tell me all about it—your tweaks might just inspire someone else’s dinner tonight! Follow along for more kitchen inspiration!
And hey, if this soup warmed your belly as much as it does mine, I’d be over the moon if you shared the recipe with a friend or left a star rating. It means the world to me when you come back to tell me how it went. Now go grab that second bowl before someone else does—you deserve it!
