Sicilian Chicken Soup Recipe

Introduction

Sicilian Chicken Soup is a hearty and comforting dish full of tender chicken, fresh vegetables, and tender pasta. This flavorful soup brings together traditional ingredients for a satisfying meal perfect any time of year.

Ingredients

• 4 bone-in skin-on chicken thighs (2 pounds)
• 1 medium onion, chopped
• 3 celery ribs, chopped
• 3 medium carrots, chopped
• 1 large yellow bell pepper, chopped
• 2 medium russet potatoes, peeled and cubed
• 4 cloves garlic, chopped
• 1 (14.5 oz) can diced tomatoes
• 1 tablespoon kosher salt
• 32 oz low-sodium chicken stock
• 4 cups water
• 1/2 cup dry ditalini pasta
• Fresh parsley, chopped
• Black pepper to taste
• 2 bay leaves

Instructions

1. Step 1: In a large soup pot (at least 6 quarts), combine chicken thighs, chopped onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and kosher salt.
2. Step 2: Add the chicken stock and water to the pot. Season with black pepper. Bring the mixture to a boil over high heat.
3. Step 3: Reduce heat to low, cover, and simmer for about 30 minutes until the chicken is tender. Remove the chicken from the pot using tongs.
4. Step 4: Add the ditalini pasta to the pot and cook partially covered for 13–15 minutes, or until the pasta is tender.
5. Step 5: Shred the cooked chicken with two forks, discarding the skin and bones. Return the shredded chicken to the pot.
6. Step 6: Remove and discard the bay leaves. Stir in fresh chopped parsley before serving the soup hot.

Tips & Variations

• For extra flavor, sauté the onion, celery, and carrots in a bit of olive oil before adding to the pot.
• Substitute ditalini pasta with small shells or elbow macaroni if preferred.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Use boneless chicken thighs to reduce shredding effort, but adjust cooking time accordingly.
• Fresh herbs like basil or oregano can be added along with parsley for more aromatic depth.

Storage

Store leftover Sicilian Chicken Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Pasta may absorb liquid over time, so add a splash of water or broth when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless skinless chicken breasts, but thighs provide more flavor and remain tender during simmering. Adjust cooking time as breasts cook faster.

Is it possible to make this soup ahead of time?

Absolutely. The flavors develop even more when the soup rests overnight. Prepare it fully, then refrigerate and gently reheat before serving.

Sicilian Chicken Soup Recipe

Print Recipe

★★★★★

4.9 from 75 reviews

This Sicilian Chicken Soup is a hearty and comforting dish featuring tender bone-in chicken thighs simmered with fresh vegetables, potatoes, and ditalini pasta in a flavorful broth. This rustic Italian-inspired soup combines aromatic seasonings with wholesome ingredients to create a nourishing meal perfect for any day.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken and Broth

• 4 bone-in skin-on chicken thighs (2 pounds)
• 1 (14.5 oz) can diced tomatoes
• 1 Tbsp kosher salt
• 32 oz low-sodium chicken stock
• 4 cups water
• Black pepper, to taste

Vegetables

• 1 medium onion, chopped
• 3 celery ribs, chopped
• 3 medium carrots, chopped
• 1 large yellow bell pepper, chopped
• 2 medium russet potatoes, peeled and cubed
• 4 cloves garlic, chopped
• 2 bay leaves

Pasta and Garnish

• 1/2 cup dry ditalini pasta
• Fresh parsley, chopped

Instructions

1. Combine Ingredients: In a large soup pot (at least 6 quarts), add chicken thighs, chopped onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and kosher salt.
2. Add Liquids and Seasoning: Pour in the chicken stock and water, then season with black pepper to taste. Bring the mixture to a boil over high heat.
3. Simmer the Soup: Reduce the heat to low, cover the pot, and let it simmer gently for about 30 minutes, or until the chicken is fully cooked and tender.
4. Remove Chicken: Using tongs, carefully take out the chicken thighs from the pot and set aside to cool slightly.
5. Cook Pasta: Add the ditalini pasta to the soup pot and cook partially covered for 13 to 15 minutes, or until the pasta is tender but not mushy.
6. Shred and Return Chicken: Shred the cooled chicken with two forks, discarding the skin and bones. Return the shredded chicken to the pot.
7. Finish and Serve: Remove the bay leaves from the soup, stir in chopped fresh parsley, and serve the soup hot.

Notes

• For deeper flavor, you can sauté the vegetables in olive oil before adding liquids.
• Ditalini pasta can be substituted with small elbow macaroni or other small pasta shapes.
• Adjust salt and pepper to taste at the end of cooking.
• Leftover soup stores well in the refrigerator for up to 3 days.
• For a heartier soup, add beans or kale in the last 10 minutes of cooking.

Keywords: Sicilian chicken soup, chicken soup, Italian soup, hearty soup, chicken thighs recipe, vegetable soup with chicken