Name: Sicilian Chicken Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 4 bone-in, skin-on chicken thighs (approximately 2 pounds); 1 medium yellow onion, chopped (about 1 cup); 3 celery ribs, chopped (about 2 cups); 3 medium carrots, chopped (about 1 1/2 cups); 1 large yellow bell pepper, chopped; 2 medium russet potatoes (about 1 pound), peeled and cut into 3/4-inch cubes; 4 cloves garlic, chopped; 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained; 2 dry bay leaves; 1 tablespoon kosher salt; 1 (32 ounce) carton low-sodium chicken stock; 4 cups water (or additional chicken stock for a richer flavor); 1/2 cup dry ditalini pasta; 1/2 cup fresh chopped Italian parsley; Freshly ground black pepper, to taste; Olive oil (for searing chicken, approx. 2 tablespoons)

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Introduction

This Sicilian Chicken Soup is a hearty and comforting dish packed with tender chicken, fresh vegetables, and tender pasta. It combines rustic Italian flavors into a delicious, satisfying meal that’s perfect for any day of the week.

A white bowl filled with chicken noodle soup sits on a wooden board, showcasing three main layers: the first layer at the bottom is a golden-brown broth with visible herbs and seasonings, the second layer contains bright orange carrot slices and small, white spiral noodles scattered throughout, and the third layer features shredded white chicken pieces and sprinkled chopped green herbs on top. A silver spoon rests partially in the soup at the bowl’s edge. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in, skin-on chicken thighs (approximately 2 pounds)
1 medium yellow onion, chopped (about 1 cup)
3 celery ribs, chopped (about 2 cups)
3 medium carrots, chopped (about 1 1/2 cups)
1 large yellow bell pepper, chopped
2 medium russet potatoes (about 1 pound), peeled and cut into 3/4-inch cubes
4 cloves garlic, chopped
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
2 dry bay leaves
1 tablespoon kosher salt
1 (32 ounce) carton low-sodium chicken stock
4 cups water (or additional chicken stock for a richer flavor)
1/2 cup dry ditalini pasta
1/2 cup fresh chopped Italian parsley
Freshly ground black pepper, to taste

Instructions

Step 1: Pat chicken thighs dry and season them with salt and pepper. Heat olive oil in a pot over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes per side until golden brown. Remove the chicken and set aside.
Step 2: Pour off all but 2 tablespoons of the rendered chicken fat. Reduce heat to medium and add the onion, celery, and carrots. Cook for 8-10 minutes until softened. Add the yellow bell pepper and cook for another 3-4 minutes. Stir in the garlic and cook for 1 minute until fragrant.
Step 3: Return the seared chicken to the pot. Add the chicken stock, water, diced tomatoes with their juice, and bay leaves. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes.
Step 4: Remove the chicken from the pot. Add the cubed potatoes to the simmering broth and cook covered for 15-20 minutes until tender. While potatoes cook, shred the chicken, discarding the skin and bones.
Step 5: Return the shredded chicken to the pot. Add the ditalini pasta and cook uncovered for 8-10 minutes until al dente. Taste and adjust seasoning with salt and pepper if needed. Stir in fresh parsley just before serving.

Tips & Variations

For a richer soup, substitute the water with additional chicken stock.
You can swap ditalini pasta with other small pasta shapes like elbow macaroni or orzo.
Adding a pinch of crushed red pepper flakes can give the soup a gentle heat.
Use boneless chicken thighs for a quicker shredding process.

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. The pasta may absorb liquid during storage; add a splash of water or broth while reheating if needed.

How to Serve

A white bowl filled with creamy chicken noodle soup showing three main layers: a light orange creamy broth base with a slightly oily texture, scattered chopped green celery pieces and sliced orange carrot rounds, and shredded white chicken meat holding the top layer with small white pasta rings spread evenly. Bits of chopped green herbs are sprinkled throughout, adding green specks on the surface. A metal spoon rests on the right side inside the bowl, and pieces of toasted bread sit near the bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless chicken breasts, but be careful not to overcook as they dry out faster than thighs. Adjust cooking time accordingly.

Is this soup freezer-friendly?

This soup is best stored in the refrigerator because the pasta may become mushy after freezing and reheating. If freezing, consider adding the pasta fresh when reheating.