Sicilian Chicken Soup Recipe

Introduction

Sicilian Chicken Soup is a comforting and hearty dish filled with tender chicken, fresh vegetables, and flavorful herbs. This rustic soup is perfect for warming up on a chilly day or serving as a wholesome family meal.

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1 medium onion, chopped (about 1 cup)
• 3 ribs celery, chopped (about 2 cups)
• 3 medium carrots, chopped (about 1 ½ cups)
• 1 large yellow bell pepper, chopped
• 2 medium russet potatoes, peeled and cut into ¾-inch cubes (about 1 pound)
• 4 cloves garlic, chopped
• 1 can no-salt diced tomatoes (14.5 oz)
• 2 pieces dry bay leaves
• 1 Tbsp. kosher salt
• 1 carton low-sodium chicken stock (32 oz)
• 4 cups water or chicken stock
• ½ cup dry ditalini pasta
• ½ cup fresh chopped Italian parsley
• Fresh black pepper (to taste)

Instructions

1. Step 1: In a large soup pot, combine chicken thighs, chopped onion, celery, carrots, yellow bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and kosher salt.
2. Step 2: Add the chicken stock and water to the pot. Season with fresh black pepper to taste. Cover the pot and bring it to a boil over medium-high heat.
3. Step 3: Once boiling, reduce the heat to low and let the soup simmer, partially covered, for about 30 minutes or until the chicken is tender and easily comes off the bones. Remove the chicken from the pot using tongs.
4. Step 4: Add the dry ditalini pasta to the soup and continue cooking, partially covered, for 13–15 minutes, stirring occasionally to prevent the pasta from sticking.
5. Step 5: Shred the chicken meat with two forks, discarding the skin and bones. Return the shredded chicken to the soup and check the vegetables, especially the potatoes, for doneness.
6. Step 6: Remove and discard the bay leaves. Stir in the fresh chopped Italian parsley. Serve the soup hot and enjoy.

Tips & Variations

• For a richer flavor, use all chicken stock instead of water.
• Swap ditalini pasta for orzo or small shells if preferred.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Use boneless chicken thighs to reduce shredding time, but keep the bones for simmering and remove before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. For longer storage, freeze the soup in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it tends to cook faster and may become dry if overcooked. Adjust the simmering time accordingly and watch for doneness.

Is it okay to use dried parsley instead of fresh?

While fresh parsley adds a bright, fresh flavor, you can use dried parsley if necessary. Use about one-third the amount of dried parsley and add it earlier in the cooking process to allow the flavor to develop.

Sicilian Chicken Soup Recipe

Print Recipe

★★★★★

4.5 from 93 reviews

A hearty and comforting Sicilian Chicken Soup featuring tender chicken thighs simmered with fresh vegetables, diced tomatoes, and ditalini pasta in a flavorful chicken broth, finished with fresh Italian parsley.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Sicilian

Ingredients

Scale 1x2x3x

Chicken and Broth

• 4 pieces bone-in, skin-on chicken thighs
• 1 carton low-sodium chicken stock (32 oz)
• 4 cups water or chicken stock
• 1 tbsp kosher salt
• 2 pieces dry bay leaves
• Fresh black pepper, to taste

Vegetables and Aromatics

• 1 medium onion, chopped (about 1 cup)
• 3 ribs celery, chopped (about 2 cups)
• 3 medium carrots, chopped (about 1 ½ cups)
• 1 large yellow bell pepper, chopped
• 2 medium russet potatoes, peeled and cut into ¾-inch cubes (about 1 pound)
• 4 cloves garlic, chopped
• 1 can no-salt diced tomatoes (14.5 oz)

Pasta and Garnish

• ½ cup dry ditalini pasta
• ½ cup fresh chopped Italian parsley

Instructions

1. Combine ingredients: In a large soup pot, place the chicken thighs, chopped onions, celery, carrots, yellow bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and kosher salt to create the base of the soup.
2. Add liquids and season: Pour in the low-sodium chicken stock and water. Season with fresh black pepper to taste. Cover the pot and bring the soup to a boil over medium-high heat.
3. Simmer the soup: Once boiling, reduce the heat to low, partially cover the pot, and let the soup simmer for 30 minutes or until the chicken is tender and easily falls off the bones.
4. Remove and shred chicken: Using tongs, carefully remove the chicken thighs from the pot. Discard the skin and bones, then shred the chicken meat with two forks.
5. Cook the pasta: Add the ditalini pasta to the simmering soup and cook partially covered for 13-15 minutes until the pasta is tender. Stir occasionally to prevent sticking.
6. Return chicken and finish: Stir the shredded chicken back into the soup. Check the vegetables, particularly the potatoes, for doneness. Discard the bay leaves, then stir in the fresh chopped Italian parsley before serving.

Notes

• The soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• Adjust salt according to preference or dietary needs, especially if using salted chicken stock.
• For a richer broth, consider roasting the chicken thighs beforehand.
• Use gluten-free pasta to make this soup gluten-free if needed.
• Add a squeeze of lemon or a sprinkle of Parmesan cheese when serving for extra flavor.

Keywords: Sicilian chicken soup, Italian soup, chicken thigh soup, vegetable chicken soup, ditalini pasta soup, hearty soup recipe