There’s nothing quite like a warm bowl of Sicilian Chicken Soup — hearty, flavorful, and brimming with Mediterranean comfort.
Loaded with tender chicken, vegetables, and pasta, it’s a wholesome dish perfect for chilly evenings or when you need a nourishing meal that feels like home.
Why You’ll Love This Recipe
This soup is a complete meal in one pot — rich in protein, vegetables, and flavor.
It’s simple to prepare yet tastes like it simmered all day.
Each spoonful offers the warmth of traditional Italian flavors with minimal effort.
What You’ll Need (Ingredient Highlights)
Chicken thighs add deep, savory richness and tender meat.
A colorful mix of onion, celery, carrots, and bell pepper builds a classic flavor base.
Potatoes and pasta make the soup hearty and satisfying.
Diced tomatoes and bay leaves provide that signature Sicilian tang and aroma.
Fresh parsley brightens the final dish with color and freshness.
Pro Tips Before You Start
Use bone-in chicken thighs for maximum flavor.
Simmer gently — not a rolling boil — to keep the broth clear and rich.
Taste the soup toward the end and adjust salt or pepper as needed.
If making ahead, cook the pasta separately to avoid sogginess.
How to Make Sicilian Chicken Soup
Step 1 – Combine ingredients
In a large soup pot, add chicken, onion, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt. Pour in chicken stock and water.
Season with black pepper.
Step 2 – Simmer
Cover and bring to a boil.
Reduce heat to low and simmer, partially covered, for 30 minutes, until chicken is tender and falling off the bone.
Step 3 – Remove and shred chicken
Take out the chicken and shred it with two forks, discarding the skin and bones.
Step 4 – Add pasta
Add ditalini pasta to the soup and cook for 13–15 minutes until tender, stirring occasionally.
Step 5 – Combine and finish
Return shredded chicken to the pot.
Check vegetables for doneness and remove bay leaves. Stir in parsley.
Step 6 – Serve
Ladle the soup into bowls, season with extra black pepper, and serve warm.
What to Serve Them With
Pair with crusty Italian bread or garlic toast for dipping.
A side of green salad or roasted vegetables balances the meal beautifully.
Grated Parmesan or a drizzle of olive oil makes the perfect finishing touch.
Variations / Substitutions
Use chicken breasts instead of thighs for a leaner soup.
Add zucchini, spinach, or kale for extra greens.
Swap ditalini with orzo, small shells, or rice.
For a spicier version, stir in a pinch of crushed red pepper.
Storage & Leftovers
Store in the refrigerator for up to 4 days in an airtight container.
Freeze for up to 3 months — let it cool completely first.
Reheat gently on the stovetop or in the microwave until hot.
FAQs
Can I make this soup ahead of time?
Yes, it reheats beautifully and even tastes better the next day.
Can I use rotisserie chicken?
Absolutely — just skip the simmering step and add it near the end.
How do I prevent the pasta from overcooking?
Cook it separately and add it right before serving.
Can I make it gluten-free?
Yes, use gluten-free pasta or rice instead of ditalini.
What’s the best way to thicken the soup?
Mash a few potatoes in the pot or simmer uncovered a bit longer.
Can I use chicken breasts instead of thighs?
Yes, but thighs give a richer flavor and stay juicier.
Can I add more vegetables?
Of course — zucchini, spinach, or peas make great additions.
Can I use canned chicken broth instead of stock?
Yes, low-sodium broth works just fine.
Can I make this in a slow cooker?
Yes, cook on LOW for 6–7 hours, then add pasta near the end.
What goes well as a side dish?
Fresh bread, salad, or even roasted potatoes pair perfectly.
Final Thoughts
This Sicilian Chicken Soup is pure comfort in a bowl — nourishing, aromatic, and full of rustic charm.
It’s the kind of recipe you’ll turn to again and again, whether you’re craving warmth or feeding a hungry family.
