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Sicilian Chicken Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/sicilian-chicken-soup-recipe/