A hearty Sicilian Chicken Soup recipe made with chicken thighs, ditalini pasta, carrots, potatoes, and fresh herbs. Comfort in every spoonful!
I’m not exaggerating when I tell you this Sicilian Chicken Soup saved me. Not saved me like fireman-off-a-ladder saved me (although, now that I think about it, that could be fun to write about). But the kind of save where it’s freezing outside, you’ve been running on empty for days, and the only thing you want is something warm, filling, and familiar.
This all started when my sister brought over a giant pot of this soup one chilly Saturday. I had the worst cold—sweatpants on, hair doing that weird “I give up” thing—and she just knew. One sip, and I swear my soul did a little sigh of relief. It was like Nonna had taken over the kitchen. Except my Nonna’s cooking skills were… well, let’s just say she had other talents.
I’ve made this Sicilian Chicken Soup recipe more times than I can count since then. Rainy days? This soup. Craving comfort? This soup. Friends over for dinner? Yep. I love how it makes my kitchen smell—like someone’s been cooking all day (even if I just started 30 minutes ago).
Why You’ll Love This Sicilian Chicken Soup Recipe?
Let me give you the scoop. This isn’t your average chicken soup. Oh no. This Sicilian Chicken Soup is packed with flavor. I’m talking about tender chicken thighs (hello, juicy), fresh veggies chopped just right, and those little ditalini pasta shapes that hold the broth like tiny flavor cups.
Here’s what makes it shine:
- It’s one-pot magic. No mountain of dishes waiting afterward.
- You can use pantry staples, but it tastes like it’s from a restaurant.
- It’s hearty but not heavy. Perfect for when you need something filling but not “I-need-a-nap-now” filling.
- And the leftovers? Even better the next day. Like a good lasagna. Or wine.
Ingredient Notes:
Let’s chat ingredients because I’ve learned the hard way that swapping out everything changes the vibe. But I’m also not here to boss you around—just sharing the “why” behind what I do!
- Chicken Thighs: Bone-in, skin-on. I know, I know. Seems messy, but trust me. The flavor payoff? Huge. If you must go boneless, you can… but don’t tell me.
- The Veggies: Onion, celery, carrots, and yellow bell pepper give this soup a sweetness you don’t want to skip. Yellow bell peppers are the mellow, sweet cousin of the green guys.
- Potatoes: Russets are starchy and soak up all the broth. Chop them chunky unless you’re after a mashed potato soup vibe (been there accidentally!).
- Ditalini Pasta: Classic for a reason. They’re small and grab onto the broth like champs. But hey, orzo or little shells can stand in if needed.
- Parsley: Don’t leave this till last minute. It makes the soup sing at the end. Trust me on this one.
- Bay Leaves: No, they don’t look exciting. But they add depth, like the bass in a band. You miss them when they’re gone.
How To Make Sicilian Chicken Soup?
Step 1: Start with a Big Pot
Grab your favorite soup pot. You know the one—it’s seen things. Toss in your chicken thighs, chopped onion, celery, carrots, yellow bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt. It’s going to look packed. Don’t panic. It works.
Step 2: Add the Broth
Pour in the chicken stock and water. I like to taste as I go, so a few grinds of black pepper now and you’re set. Cover it, bring it to a boil, and then drop the heat. Simmer partially covered for about 30 minutes.
Pro tip: Your house will smell like comfort itself at this point. You’ll want to call someone over just so they can smell it.
Want To Save This Recipe?
Step 3: Fish Out the Chicken
Grab those thighs with tongs and set them aside. They’ll be tender and falling apart (yay!). Time for the pasta—stir in the ditalini. Simmer again, partially covered, for about 15 minutes. Stir once or twice so you don’t end up with a pasta brick.
Step 4: Shred the Chicken
While the pasta’s cooking, use two forks to shred the chicken. You could use your hands, but it’ll be hot and I’ve learned that lesson… more than once.
Step 5: Bring It All Home
Toss the shredded chicken back into the pot. Check if the potatoes are tender (they should be). Taste the broth. More salt? More pepper? Don’t be shy.
Remove the bay leaves (they’ve done their job) and stir in the parsley. Boom. Done.
Storage Options:
- Fridge: Cool completely and stash in an airtight container. Keeps well for about 4 days.
- Freezer: Skip the pasta if you plan on freezing. Add it fresh when you reheat. Otherwise, it gets mushy.
- Reheating: Gentle heat on the stove with a splash of broth. Microwave works too in a pinch.
Variations and Substitutions:
- No Chicken Thighs? Use rotisserie chicken. Lazy? Maybe. Smart? Definitely.
- No Ditalini? Broken spaghetti works. Even rice.
- Want More Greens? Throw in spinach or kale at the end.
- Spicy Vibes? A pinch of red pepper flakes goes a long way.
- No Potatoes? Add extra pasta. Or skip it altogether and call it rustic.
What to Serve with Sicilian Chicken Soup?
- Crusty Bread: Non-negotiable. It’s for dunking.
- A Simple Salad: Arugula, lemon, olive oil. Boom.
- Parmesan Cheese: Freshly grated. Over the top? Maybe. But we’re worth it.
- Wine: Red or white. Whatever’s open.
- Lemon Wedges: Optional, but I love the zing.
Frequently Asked Questions:
Can I make this in a slow cooker?
Absolutely. Same steps, just longer cook time. Pasta still goes in last.
Can I make it vegetarian?
Sure! Ditch the chicken, use veggie broth, and add cannellini beans for a protein boost.
And there you have it! My favorite Sicilian Chicken Soup recipe. If you make it, I’d love to know—snap a pic, send me your tweaks, or tell me if your kids licked the bowl (mine did!).
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sicilian Chicken Soup
Ingredients
- 4 Chicken Thighs bone-in, skin-on, approximately 2 pounds
- 1 Medium Onion finely chopped (about 1 cup)
- 3 Celery Ribs finely chopped (about 2 cups)
- 3 Medium Carrots finely chopped (about 1 1/2 cups)
- 1 Large Yellow Bell Pepper finely chopped
- 2 Medium Russet Potatoes 1 pound, peeled and cut into 3/4-inch cubes
- 4 Cloves of Garlic finely chopped
- 1 Can 14.5 oz No-Salt Diced Tomatoes
- 2 Dry Bay Leaves
- 1 Tablespoon Kosher Salt
- 1 Carton 32 oz Low-Sodium Chicken Stock
- 4 Cups Water or additional chicken stock
- 1/2 Cup Ditalini Pasta dry
- 1/2 Cup Fresh Italian Parsley chopped
- Freshly Ground Black Pepper to taste
Instructions
- Combining Ingredients: In a large, 6-quart soup pot, combine the chicken thighs, chopped onion, celery, carrots, yellow bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and kosher salt.
- Cooking the Soup: Pour in the chicken stock and water. Adjust the seasoning with freshly ground black pepper. Cover the pot and bring the contents to a boil. Once boiling, reduce the heat to low, allowing the soup to simmer partially covered for 30 minutes, or until the chicken is tender and easily separates from the bones. Utilize tongs to remove the chicken from the pot.
- Adding Pasta: Introduce the ditalini pasta to the soup, continuing to cook for 13-15 minutes with the pot partially covered. Ensure to stir occasionally, preventing the pasta from sticking.
- Preparing Chicken: While the pasta cooks, shred the cooked chicken using two forks, discarding the skin and bones. Subsequently, return the shredded chicken to the pot. Monitor the soup for completeness, particularly checking the doneness of the vegetables, such as the potatoes.
- Finalizing: Prior to serving, remove and discard the bay leaves. Stir in the freshly chopped Italian parsley. Serve the soup while hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
