Sicilian Chicken Soup Recipe

Sicilian Chicken Soup Recipe | Hearty, Comforting Classic

I made this Sicilian chicken soup on a chilly evening, and let me tell you—it felt like a warm hug in a bowl. The tender chicken, hearty veggies, and comforting broth made me fall in love all over again.

If you’re craving a nourishing bowl, try this one. You might also explore our Rotisserie Chicken Mushroom Soup Recipe as an alternate cozy option in our guide.

Ingredients

Here’s everything you’ll need, along with why each ingredient matters (and a few pro tips):

• 4 bone-in, skin-on chicken thighs (about 2 lbs) – dark meat delivers deeper flavor and richness
• 1 medium onion, chopped (≈ 1 cup) – for aromatic depth
• 3 ribs celery, chopped (≈ 2 cups) – gives subtle savoriness
• 3 medium carrots, chopped (≈ 1½ cups) – natural sweetness and color
• 1 large yellow (or red) bell pepper, chopped – adds brightness
• 2 medium russet potatoes (≈ 1 lb), peeled and cut into ¾-inch cubes – thickens broth subtly
• 4 cloves garlic, minced – classic aromatic punch
• 1 (14.5 oz) can no-salt-added diced tomatoes – acidity helps balance richness
• 2 dry bay leaves – background herbal note
• 1 Tbsp kosher salt (start with this, then adjust) – for seasoning from the start
• 32 oz (1 quart) low-sodium chicken stock – for savory body
• 4 cups water (or additional stock) – helps manage consistency
• ½ cup dry ditalini pasta – small shape holds broth well
• ½ cup fresh chopped Italian parsley – fresh herbal lift
• Fresh black pepper, to taste – for finishing

Note: several servings (this recipe serves about 6–8)

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 45 minutes to 1 hour (simmering)
• Total Time: ~1 hour to 1 hour 15 minutes

How to Make Sicilian Chicken Soup

Let’s walk through the steps in a way that even a beginner can follow.

1. Combine ingredients & simmer

Begin by placing the chicken thighs, chopped onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes (with juices), and bay leaves into a large soup pot (at least 6-quart). Add the chicken stock and water. Season with salt and a bit of black pepper. Bring the pot to a boil, then reduce heat to low. Cover partially, let it simmer until the chicken is tender—about 30 minutes or so.

2. Remove chicken & cook pasta

Once chicken is easy to pull apart, use tongs to remove it from the soup and set it aside. Into the simmering pot, add the ditalini pasta. Continue cooking, partially covered, for another 13–15 minutes or until the pasta is al dente. Stir occasionally so pasta doesn’t stick to the bottom.

3. Shred chicken & finish soup

While the pasta cooks, shred the chicken using two forks. Discard the bones and skin. Return the shredded meat to the pot. Remove and discard the bay leaves. Stir in the chopped parsley and adjust seasoning with salt and pepper as needed. Serve hot.

Additional Tips for Making This Recipe Even Better

Here are things I learned while cooking this:

• Always taste before adding pasta—if the broth needs salt, adjust early
• Don’t overcook the pasta; it’ll keep absorbing liquid and turn mushy
• If you like thicker broth, whisk 1 Tbsp flour with a few Tbsp of soup liquid then stir it back in
• I sometimes add a splash of lemon or vinegar at end for brightness
• Use fresh grated cheese (Parmesan or Romano) on top—pre-grated ones don’t melt as well

Variations

Want to tweak this for different needs or flavors? Here are some ideas (and yes, you can also explore other dinner recipes in the same vein):

• Dairy-free / lighter: skip any cheese garnish or use dairy-free Parmesan
• Gluten-free: swap ditalini pasta with gluten-free small pasta or use zucchini “noodles”
• Extra heat: add red pepper flakes or ½ tsp black pepper for a spicier kick
• Vegetable-rich: stir in spinach, kale, or zucchini near the end
• Herb twist: fresh basil or thyme instead of or alongside parsley

Equipment You Need

Here’s what you’ll want on hand (and why):

• Large stockpot or Dutch oven – to cook everything in one pot
• Chef’s knife – for chopping vegetables
• Cutting board – safe prep surface
• Two forks – for shredding the chicken
• Ladle – for serving
• Measuring cups and spoons – to keep proportions accurate

How to Serve Sicilian Chicken Soup

A few serving ideas to elevate presentation:

• Serve in deep bowls and garnish with extra parsley and freshly grated Parmesan
• Add a drizzle of good olive oil or a squeeze of lemon juice per bowl
• Toast slices of rustic or sourdough bread to serve on the side
• You can also serve with a lighter soup like Lentil Soup with Spinach and Tomatoes Recipe as part of a multi-course menu

Calories & Nutrition Facts

Estimated per serving (approx):

• Calories: ~260 kcal
• Sugar: ~4.6 g
• Sodium: ~177 mg
• Fat: ~4.1 g
• Carbohydrates: ~19.9 g
• Protein: ~34.7 g
• Cholesterol: ~103.4 mg

How to Store the Soup

Refrigerating:
Let the soup cool to room temperature, then store in airtight containers. Keep it fresh for 4–5 days in the fridge.

Freezing:
Portion into freezer-safe containers (ideally without pasta). Freeze for up to 3 months. Note: potatoes may change texture after freezing.

Reheating:
Thaw overnight if frozen. Reheat gently on the stove over medium heat. If pasta has absorbed too much liquid, boil a fresh batch and stir it in just before serving.

Why You’ll Love This Recipe

Here are a few reasons this Sicilian chicken soup has a permanent spot in my rotation:

• It’s a one-pot, dump-and-go style recipe that’s easy to execute
• Versatile—adjustable to dietary needs like dairy-free or gluten-free
• Packed with comforting flavor without being overly heavy
• Perfect for making ahead and enjoying later
• The textures—from tender chicken to al dente pasta—keep it endlessly satisfying

Ben Carraoli

Sicilian Chicken Soup Recipe

I made this Sicilian chicken soup on a chilly evening, and let me tell you—it felt like a warm hug in a bowl. The tender chicken, hearty veggies, and comforting broth made me fall in love all over again. If you’re craving a nourishing bowl, try this one.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings: 8

Ingredients Method Notes

Ingredients

  

• 4 bone-in skin-on chicken thighs (about 2 lbs) – dark meat delivers deeper flavor and richness
• 1 medium onion chopped (≈ 1 cup) – for aromatic depth
• 3 ribs celery chopped (≈ 2 cups) – gives subtle savoriness
• 3 medium carrots chopped (≈ 1½ cups) – natural sweetness and color
• 1 large yellow or red bell pepper, chopped – adds brightness
• 2 medium russet potatoes ≈ 1 lb, peeled and cut into ¾-inch cubes – thickens broth subtly
• 4 cloves garlic minced – classic aromatic punch
• 1 14.5 oz can no-salt-added diced tomatoes – acidity helps balance richness
• 2 dry bay leaves – background herbal note
• 1 Tbsp kosher salt start with this, then adjust – for seasoning from the start
• 32 oz 1 quart low-sodium chicken stock – for savory body
• 4 cups water or additional stock – helps manage consistency
• ½ cup dry ditalini pasta – small shape holds broth well
• ½ cup fresh chopped Italian parsley – fresh herbal lift
• Fresh black pepper to taste – for finishing

Method

 

1. Begin by placing the chicken thighs, chopped onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes (with juices), and bay leaves into a large soup pot (at least 6-quart). Add the chicken stock and water. Season with salt and a bit of black pepper. Bring the pot to a boil, then reduce heat to low. Cover partially, let it simmer until the chicken is tender—about 30 minutes or so.
2. Once chicken is easy to pull apart, use tongs to remove it from the soup and set it aside. Into the simmering pot, add the ditalini pasta. Continue cooking, partially covered, for another 13–15 minutes or until the pasta is al dente. Stir occasionally so pasta doesn’t stick to the bottom.
3. While the pasta cooks, shred the chicken using two forks. Discard the bones and skin. Return the shredded meat to the pot. Remove and discard the bay leaves. Stir in the chopped parsley and adjust seasoning with salt and pepper as needed. Serve hot.

Notes

• Always taste before adding pasta—if the broth needs salt, adjust early
• Don’t overcook the pasta; it’ll keep absorbing liquid and turn mushy
• If you like thicker broth, whisk 1 Tbsp flour with a few Tbsp of soup liquid then stir it back in
• I sometimes add a splash of lemon or vinegar at end for brightness
• Use fresh grated cheese (Parmesan or Romano) on top—pre-grated ones don’t melt as well