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Sicilian Chicken Soup Recipe
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.
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Prep Time 15 minutes
Cook Time 1 hour
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