Sicilian Chicken Soup

There’s nothing quite like a steaming bowl of Sicilian chicken soup to warm you up on a chilly evening. I’ve been making this recipe for years, ever since my Nonna taught me her secrets, and it’s become my go-to comfort food when I need something hearty, wholesome, and packed with flavor. What I love most is how simple it is, just toss everything into one pot, let it simmer, and in under an hour, you’ve got a meal that tastes like it took all day.

This isn’t just any chicken soup. It’s loaded with tender chunks of chicken, rustic potatoes, bright vegetables, and those tiny ditalini pasta that make every spoonful extra satisfying. The magic comes from the slow simmer, which lets all the flavors meld together perfectly. And here’s the best part, you probably have most of these ingredients in your pantry already. No fancy techniques, no complicated steps, just pure, delicious comfort.

If you’ve ever had a mediocre bowl of chicken soup that left you wanting more, trust me, this Sicilian version will change everything. It’s the kind of recipe you’ll make once and then find yourself craving again and again. So grab your biggest pot, and let’s get cooking!

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Why You’ll Love This Sicilian Chicken Soup

This soup isn’t just dinner, it’s a warm hug in a bowl. Here’s why it’s become my absolute favorite (and probably will become yours too):

• One-pot wonder: No juggling multiple pans! Everything cooks together in one big pot, which means less cleanup and more time to enjoy your meal.
• Deep, rich flavor: The slow simmer means every spoonful bursts with savory chicken goodness, sweet vegetables, and that perfect touch of garlic and herbs.
• Comfort food magic: It’s got everything you want, tender chicken, hearty potatoes, little pasta surprises, all swimming in the most delicious broth.
• Weeknight easy: If you can chop vegetables, you can make this soup. Seriously, it’s that simple.
• Better leftovers: Like most great soups, this one tastes even better the next day (if you manage to have any left!).

The first time I made this for friends, they asked for the recipe before they’d even finished their bowls. That’s the kind of reaction you can expect, it’s just that good.

Ingredients for Sicilian Chicken Soup

Here’s what you’ll need to make this soul-warming soup, nothing fancy, just good, honest ingredients that work their magic together:

• 4 bone-in, skin-on chicken thighs (about 2 pounds) – they add SO much more flavor than boneless!
• 1 medium onion, chopped (about 1 cup)
• 3 celery ribs, chopped (2 cups) – don’t skip these, they’re flavor builders
• 3 medium carrots, chopped (1 ½ cups) – I like them in chunky bites
• 1 large yellow bell pepper, chopped – sweeter than green, but use what you’ve got
• 2 medium russet potatoes (1 pound), peeled and cut into ¾-inch cubes – perfect little starchy nuggets
• 4 garlic cloves, chopped – because can you even call it Italian without garlic?
• 1 can (14.5 oz) no-salt diced tomatoes – with their juices for that extra layer of flavor
• 2 bay leaves – the quiet heroes of soup-making
• 1 tablespoon kosher salt – start here, adjust later
• 1 carton (32 oz) low-sodium chicken stock + 4 cups water (or use all stock if you’re feeling fancy)
• ½ cup dry ditalini pasta – those tiny tubes are soup perfection
• ½ cup fresh Italian parsley, chopped – for that fresh pop at the end
• Freshly ground black pepper, to taste – grind it right into the pot!

See? Nothing weird or hard-to-find. Just the kind of ingredients that turn simple into spectacular.

How to Make Sicilian Chicken Soup

Alright, let’s get cooking! This soup comes together so easily, just follow these simple steps, and you’ll have a pot of comfort ready in no time. I’ve made this dozens of times, and trust me, the method is foolproof.

Step 1: Prepare the Base

First, grab your biggest pot. I use a 6-quart Dutch oven, but any heavy-bottomed pot will do. No need to dirty extra pans! Toss in the chicken thighs (skin and bones are flavor gold, remember?), chopped onion, celery, carrots, bell pepper, potatoes, and garlic. Don’t worry about sautéing first, we’re going for rustic simplicity here.

Next, pour in the diced tomatoes with their juices and tuck those bay leaves in there. Sprinkle the kosher salt over everything; it’ll help draw out the veggies’ natural sweetness. Now comes the liquid: pour in the chicken stock and water (or use all stock if you want an extra-rich broth). Give it a few grinds of black pepper, I do about 10 twists of my mill because we want that flavor!

Step 2: Simmer the Soup

Now, cover the pot and crank the heat to high until it comes to a boil. Once you see those bubbles, reduce the heat to low and let it simmer partially covered, leave the lid slightly ajar so some steam can escape. This prevents boiling over but keeps enough moisture in.

Set your timer for 30 minutes. That’s all it takes for magic to happen! The chicken will become fork-tender, the potatoes will start softening, and your kitchen will smell incredible. To check if the chicken’s done, just poke a thigh with a fork, the meat should pull away easily from the bone. When it’s ready, use tongs to fish out the chicken and set it aside to cool slightly.

Step 3: Add Pasta and Finish

While the chicken cools, stir in the ditalini pasta. Keep the soup at a gentle simmer (not a rolling boil) and cook the pasta for 13-15 minutes, stirring occasionally so those little tubes don’t stick to the bottom. Meanwhile, shred the chicken, just pull the meat off with two forks, discarding the skin and bones. Easy!

When the pasta’s al dente and the veggies are perfectly tender (test a potato cube, it should yield without mushiness), stir the shredded chicken back in. Fish out and discard the bay leaves, their job is done! Finally, stir in the fresh parsley for that bright, herby finish. Taste and adjust the seasoning, sometimes I add another pinch of salt or extra black pepper at this stage.

That’s it! Ladle the soup into bowls while it’s piping hot. The broth will be golden and fragrant, with tender chicken, hearty potatoes, and those delightful little pasta surprises in every spoonful. Don’t be surprised if everyone asks for seconds, this soup has that effect!

Tips for Perfect Sicilian Chicken Soup

Want to take your soup from good to unforgettable? These little tricks I’ve picked up make all the difference:

• Don’t skip the skin-on chicken thighs – They add way more flavor than boneless breasts, and the bones give your broth that rich, silky texture.
• Keep an eye on your pasta – Ditalini cooks fast! Set a timer for 12 minutes and taste-test, you want it al dente since it’ll keep softening in the hot broth.
• Use low-sodium stock – This lets you control the salt level perfectly. You can always add more, but you can’t take it out!
• Chop veggies evenly – Keep potato and carrot pieces about the same size so they cook at the same rate.
• Let it rest before serving – Just 10 minutes off the heat helps flavors marry beautifully. (Though I won’t judge if you dive right in!)

Ingredient Substitutions for Sicilian Chicken Soup

Life happens, you’re out of an ingredient or want to mix things up. Here’s how to adapt without losing that authentic Sicilian soul:

• Pasta: No ditalini? Small shells, orzo, or even broken spaghetti work beautifully, just adjust cooking times.
• Chicken: Bone-in thighs are ideal, but drumsticks work too. Avoid boneless, you’ll lose too much flavor.
• Veggies: Swap bell peppers for zucchini, or add a handful of spinach at the end. Potatoes are non-negotiable though, they thicken the broth perfectly.
• Tomatoes: Fresh chopped work if canned aren’t available, just simmer longer to soften.

What wouldn’t I change? Those bay leaves and fresh parsley, they’re the flavor anchors that make this soup special!

Serving Suggestions for Sicilian Chicken Soup

This soup is a meal all by itself, but I love adding a few simple touches to turn it into a real feast. A thick slice of crusty Italian bread for dunking is essential; that chewy texture soaks up the broth perfectly. In our house, we sometimes add a crisp green salad with lemon vinaigrette for contrast. For colder nights, I’ll serve it with garlic-rubbed toast, just rub a raw garlic clove on warm bread and drizzle with good olive oil. Trust me, your Sicilian grandma would approve!

Storing and Reheating Sicilian Chicken Soup

This soup keeps beautifully, but that pasta can be tricky! Here’s how to store it right: let the soup cool completely (no more than 2 hours at room temp, safety first!), then transfer to airtight containers. It’ll keep in the fridge for 3-4 days, tasting even better as flavors meld. For freezer storage (up to 3 months), I leave out the pasta, just cook fresh ditalini when reheating to avoid mushiness.

When reheating, go low and slow; gentle heat prevents overcooking the veggies and pasta. If the broth thickens in the fridge, just stir in a splash of water or stock while warming. My trick? Reheat single portions in the microwave at 50% power, stirring every minute. That way, every bite stays as perfect as when you first made it!

Nutritional Information for Sicilian Chicken Soup

One hearty bowl of this Sicilian chicken soup packs both flavor and nutrition! Based on standard ingredients (and how I make it), each serving contains roughly:

• 350 calories – satisfying without being heavy
• 25g protein – thank you, chicken thighs!
• 40g carbohydrates – from those wholesome potatoes and pasta
• 5g fiber – all those veggies pay off
• 10g fat (3g saturated) – just enough richness
• 800mg sodium – adjustable if using homemade stock

Remember: these numbers can vary based on exact ingredients and portion sizes. I like using a food scale when tracking closely (but honestly, I usually just enjoy seconds without calculating!). For lower sodium, reduce added salt or use no-salt-added tomatoes. Either way, you’re getting a balanced, nourishing meal that makes your taste buds and body happy!

FAQs About Sicilian Chicken Soup

More Soups to Keep You Cozy

If you loved this Sicilian Chicken Soup, here are more comforting soups you’ll want to try next. Each one is hearty, flavorful, and perfect for any season:

• Sausage Potato Soup: Creamy, savory, and so filling.
• Italian Penicillin Soup: The ultimate cold-fighting Italian classic.
• Creamy Tortellini Soup: Rich and cheesy with tender tortellini.
• Lasagna Soup: All the flavors of lasagna in a cozy bowl.

These recipes pair perfectly with warm bread or a crisp salad, making them ideal for weeknight dinners or meal prepping.

Time To Try! Sicilian Chicken Soup

This Sicilian Chicken Soup is the perfect blend of comfort and flavor, packed with tender chicken, hearty vegetables, and warm Italian spices. It’s a dish that not only fills your stomach but also warms your soul, making it a must-have for cozy dinners or when you need a little pick-me-up. With simple ingredients and easy steps, it’s a recipe anyone can master at home. Give it a try, and you’ll see why it quickly becomes a family favorite.

If you make this recipe, be sure to leave a comment below. I’d love to hear how it turned out for you! Don’t forget to follow me on Facebook, Instagram, and Pinterest for even more comforting recipes and cooking inspiration.

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