Oh,Sicilian Chicken Soup— just the thought of it warms me up on those chilly nights! I’ve got a soup pot that’s seen more adventures than I care to admit, but nothing makes me happier than a chicken soup simmering away, filling my kitchen with comforting aromas. In our home, a bowl of this lovingly made soup is like a big, warm hug in a bowl, perfect for those days when you crave something that feeds the soul as much as it does the body. Plus, being packed with veggies and chicken, it’s a nourishing choice for my busy little family. Speaking of comforting bowls, you should definitely check out my Turmeric Chicken Soup for another heartwarming dinner option!
Why you’ll love this recipe
There are so many reasons to fall head over heels for Sicilian Chicken Soup. For starters, it’s incredibly easy to throw together. It doesn’t demand too much of your time, which is always a win in my book. The recipe is loaded with colorful veggies, tender chicken, and that touch of pasta makes it incredibly satisfying. Kids and adults alike can’t resist going back for seconds. Plus, it’s one of those versatile dishes you can adjust to suit whatever you have on hand or to satisfy specific taste buds. A sprinkle of freshly chopped parsley is the icing on this savory cake, adding freshness and color to your bowl.
Ingredients
Here’s what you’ll need to make this heartwarming bowl of goodness:
- 4 bone-in-skin-on chicken thighs
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 3 medium carrots, chopped
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes, 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
Step-by-step instructions
Getting started
In a big cozy soup pot, combine the chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt. It’s like a veggie party with a few tasty guests of honor — the chicken and bay leaves.
Simmering time
Pour in your chicken stock and water, then season it to taste with black pepper. Cover that pot, bring everything to a boil, and then reduce the heat to a nice low simmer. Let it sit there, simmering away for about 30 minutes until the chicken is tender and easily falling off the bones.
Adding pasta power!
Use a pair of tongs to remove the chicken from the pot. Now, toss in the pasta, and let it cook for 13-15 minutes, partially covered. Don’t forget to stir occasionally so that pasta doesn’t stick!
Finishing touches
Meanwhile, shred the chicken with two forks, discarding the skin and bones. Return your shredded goodness to the pot. Double-check the veggies, especially the potatoes, for doneness. Remove and discard the bay leaves, stir in the parsley, and your comforting soup is ready to serve!
Recipe tips & variations
The beauty of this recipe is its versatility. If you fancy a little heat, add some red pepper flakes while the soup simmers. For a different twist, substitute the ditalini pasta with orzo or even rice. If you’re in the mood for something heartier, chopping up some zucchini or adding spinach towards the end could turn your bowl into a delightful nutrient-powered meal.
Storage & reheating
Had enough of today and want to save some for later? Just refrigerate any leftovers in an airtight container, and they should be good for about 3-4 days. When you’re ready to enjoy it again, just reheat on the stove over medium heat stirring occasionally. If it looks a bit too thick, splash in some water or more chicken stock.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are leaner, but they’ll work just fine. Just keep in mind they might not be as tender as the thighs when cooked.
Is it possible to make this soup in advance?
Yes! In fact, this soup tastes even better the next day as all those flavors get a chance to mingle. Just remember to add the pasta when you’re reheating to avoid it getting mushy.
Can I freeze this soup?
Definitely! It freezes well for up to three months. However, for best results, freeze the soup without the pasta and add it fresh after reheating.
What can I serve with Sicilian Chicken Soup?
A warm crusty bread or a simple side salad takes this hearty soup to the next level of comfort meal!
Recipes you may like
If you liked this Sicilian Chicken Soup, here are some other delicious wonders you might enjoy too:
I hope you and your loved ones enjoy this bowl of warmth as much as mine do! Feel free to share your thoughts in the comments below — I’d love to hear how your Sicilian Chicken Soup adventure turns out.
Print
Sicilian Chicken Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A heartwarming Sicilian Chicken Soup packed with veggies and chicken, perfect for chilly nights.
Ingredients
- 4 bone-in-skin-on chicken thighs
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 3 medium carrots, chopped
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes, peeled and cut into 3/4-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)
- 1/2 cup dry ditalini pasta
- 1/2 cup fresh chopped Italian parsley
- Fresh black pepper, to taste
Instructions
- In a big cozy soup pot, combine the chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- Pour in your chicken stock and water, then season it to taste with black pepper. Cover that pot, bring everything to a boil, and then reduce the heat to a nice low simmer. Let it sit there, simmering away for about 30 minutes until the chicken is tender and easily falling off the bones.
- Use a pair of tongs to remove the chicken from the pot. Now, toss in the pasta, and let it cook for 13-15 minutes, partially covered. Don’t forget to stir occasionally so that pasta doesn’t stick!
- Meanwhile, shred the chicken with two forks, discarding the skin and bones. Return your shredded goodness to the pot. Double-check the veggies, especially the potatoes, for doneness. Remove and discard the bay leaves, stir in the parsley, and your comforting soup is ready to serve!
Notes
- If you fancy a little heat, add some red pepper flakes while the soup simmers.
- For a different twist, substitute the ditalini pasta with orzo or even rice.
- For something heartier, chopping up some zucchini or adding spinach towards the end could turn your bowl into a delightful nutrient-powered meal.
- This soup tastes even better the next day as all those flavors get a chance to mingle.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg