Sicilian Style Chicken Soup made with shredded chicken, celery, carrots, potatoes, tomatoes, garlic, parsley, and pasta—comfort in a bowl.

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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!

The first time I threw together this Sicilian Style Chicken Soup, I was honestly just trying to clean out the fridge. You know those days when you’re staring at random leftovers and thinking, well, I could either make a sandwich again or actually cook something that feels like love in a bowl. I went with the soup, and thank goodness I did.

It reminded me a little of my aunt’s kitchen growing up. She always had something simmering on the stove that smelled like garlic and tomatoes had been in a happy marriage for decades. My version was a little less “authentic Italian grandmother” and more “tired mom with a crockpot,” but the result? My family lined up with bowls in hand before I could even ladle it out. My husband practically turned it into a bread-dipping contest, and the kids—who normally act like carrots are from another planet—ate without complaint. That’s when you know you’ve won.

Here’s a quick peek at what’s inside:

Why You’ll Love This Sicilian Style Chicken Soup Recipe?

Here’s the thing about this Sicilian Style Chicken Soup: it’s hearty enough to fill you up, but it doesn’t leave you feeling like you need a nap immediately after. It’s that balance of tender chicken, sweet carrots, and smoky fire-roasted tomatoes that just works. And the pasta? Don’t even get me started. Every spoonful has that little pop of ditalini that makes it feel more like a meal and less like a starter. Plus, the crockpot does most of the heavy lifting, which means you get all the credit with none of the stress.

It’s also the kind of soup that somehow tastes even better the next day. You know how some recipes are one-and-done? Not this one. The flavors hang out overnight, get to know each other a little better, and the next day you’ve got an even more flavorful pot waiting for you.

Ingredient Notes:

Let’s talk about what makes this soup tick:

Shredded chicken – I usually use leftovers or rotisserie. Honestly, it’s a lifesaver when you’re short on time.
Celery & carrots – Classic soup starters, but together they bring sweetness and balance that you’d miss if they weren’t there.
Green bell peppers – They add a little zing that wakes the broth up.
Canned potatoes – Some folks will judge, but they hold up so well in a crockpot, and I love the convenience.
Fire-roasted tomatoes – This is what gives the Sicilian Style Chicken Soup its depth. A little smoky, a little sweet.
Garlic—five cloves – Yep, five. Not negotiable.
Parsley – Fresh, bright, and the thing that keeps the soup from tasting too heavy.
Ditalini pasta – Tiny little tubes that somehow make soup feel like a proper dinner.
Salt and pepper – The simplest seasonings, but don’t skimp.

How To Make Sicilian Style Chicken Soup?

This soup is as easy as it gets. Here’s the flow:

Step 1: Pile it all in
Chicken, veggies, garlic, tomatoes, water—straight into the crockpot. No fancy steps, no fuss. Just stir it once so everyone gets cozy.

Step 2: Let it do its thing
Set the crockpot to low for about 4 hours. Walk away. Seriously, this is the best part. By hour two, your house will smell like a little Sicilian café, and you’ll probably have people wandering into the kitchen asking, “When’s dinner?”

Step 3: Cook the pasta
Boil the ditalini separately. Trust me on this—adding it straight into the crockpot from the start will leave you with mush, and nobody wants that. Once it’s cooked, toss it in with the soup.

Step 4: Finish and serve
Stir everything together, sprinkle parsley on top, and serve hot. Bonus points if you’ve got crusty bread to dunk in that broth.

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Storage Options:

Here’s the honest truth: it’s even better the next day. Store leftovers in the fridge for up to 3 days, and you’ll thank yourself when you don’t feel like cooking tomorrow. If you want to freeze it, just leave the pasta out until you’re ready to reheat—it tends to get a little sad and mushy otherwise. The soup base freezes beautifully for up to 3 months.

Variations and Substitutions:

Soup doesn’t need to be rigid. Play around with it:

Different pasta – Can’t find ditalini? Use small shells, elbows, or whatever’s hiding in the pantry.
Extra heat – A pinch of red pepper flakes gives it a nice kick.
Protein swap – Turkey or sausage totally work here. Even chickpeas if you want to keep it meatless.
Veggie boost – Zucchini, spinach, or kale fit right in without changing the vibe.

What to Serve with Sicilian Style Chicken Soup?

This soup is a meal on its own, but if you’re feeling extra, here are some great pairings:

Crusty bread – Because scooping up broth with bread is a universal language.
Simple salad – Something crisp and lemony to cut through the richness.
Grilled cheese – Classic, and it never disappoints.
Roasted veggies – Add more color and texture to your table.

Frequently Asked Questions:

Can I make this without a crockpot?
Absolutely. Just simmer everything on the stove for about 1–2 hours, stirring now and then.

Fresh potatoes or canned—does it matter?
Fresh will give you a little more bite, canned will save you time. Both work, so use what you’ve got.

Can I prep this ahead?
Yep. In fact, it tastes even better the next day. Just keep the pasta separate until you’re ready to serve.

And that’s my Sicilian Style Chicken Soup. It’s not fancy, it’s not fussy, but it is the kind of meal that makes you pause, take a breath, and feel at home. Honestly, I think every kitchen needs a recipe like this in its back pocket.

So tell me—are you dunking your bread in first, or going straight for the spoon?

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!

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