Introduction

Oh, friends, do you ever get that craving for something that just wraps you up in a warm hug? That’s exactly what this Sicilian Chicken Soup does. It’s like a little taste of sunshine on a chilly day, and honestly, it’s so incredibly easy to whip up, you’ll wonder why you haven’t made it a regular in your dinner rotation sooner. This recipe is a true winner for busy weeknights or when you just need a little bit of comfort in a bowl.

Why You’ll Love This Recipe

Fast: Ready in about an hour, perfect for a weeknight meal.
Easy: Simple steps that anyone can follow.
Giftable: Imagine sharing a container of this delicious soup with a friend who’s feeling under the weather!
Crowd-pleasing: Even the pickiest eaters will adore this hearty and flavorful soup.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this delightful soup:

4 bone-in, skin-on chicken thighs (about 2 pounds): These give our soup such a rich flavor.
2 dry bay leaves: A classic for infusing flavor into broths.
3 medium carrots, chopped (about 1 1/2 cups): For that touch of sweetness and color.
3 celery ribs, chopped (about 2 cups): The aromatic backbone of so many great soups.
4 cloves garlic, minced: Because is anything truly complete without garlic? I think not!
1/2 cup fresh Italian parsley, chopped: Adds a burst of freshness right at the end.
1 (14.5 oz) can no-salt-added diced tomatoes: These add a lovely tang and depth.
1 medium onion, chopped (about 1 cup): Another essential aromatic!
2 medium Russet potatoes (about 1 pound), peeled and cubed: These make the soup wonderfully hearty.
1 large yellow bell pepper, chopped: For a pop of color and a mild, sweet flavor.
1 (32 oz) carton low-sodium chicken stock: The base of our delicious broth.
1/2 cup dry ditalini pasta: These tiny pasta shapes are perfect for soup!
Freshly ground black pepper: To taste.
1 tablespoon kosher salt: Or to your taste.
4 cups water: To get our broth started.

How to Make It

Alright, let’s get cooking! This soup comes together so smoothly, you’ll be amazed.

Start the Chicken Broth: Grab a large pot – your soup-making headquarters! Add your chicken thighs, the 4 cups of water, the carton of chicken stock, those two bay leaves, and your tablespoon of kosher salt and some freshly ground black pepper.
Bring to a Boil, Then Simmer: Turn the heat to medium-high and bring everything to a gentle boil. Once it’s bubbling, reduce the heat to low, cover, and let it simmer for about 30 minutes. This is where all that wonderful chicken flavor starts to meld.
Cool and Shred the Chicken: Carefully remove the chicken thighs from the pot and set them aside on a plate to cool down enough so you can handle them. While they’re cooling, you can discard those bay leaves from the pot – their job is done!
Add the Veggies: Now, let’s add the goodness! Toss in your chopped carrots, celery, onion, the can of diced tomatoes, and your chopped yellow bell pepper into the pot with the broth.
Simmer the Veggies: Bring this mixture back up to a boil, then lower the heat again, cover, and let it simmer for about 15 minutes. You want those vegetables to get nice and tender.
Shred the Chicken: While the veggies are doing their thing, take your cooled chicken thighs. The meat should be so tender that it just falls off the bone! Shred it into bite-sized pieces with a couple of forks.
Add Chicken and Pasta: Once the vegetables are tender, add your shredded chicken and the dry ditalini pasta to the pot.
Cook the Pasta: Let it simmer for another 10 minutes, or until the ditalini pasta is perfectly cooked and tender.
The Finishing Touch: Stir in that lovely fresh parsley. Taste your soup – this is your moment! Adjust the salt and pepper to make it just right for your palate.

Substitutions & Additions

This recipe is fantastic as is, but here are some fun ways you can make it your own:

Pasta Power: No ditalini? No problem! Orzo, small elbow macaroni, or even tiny star pasta would work wonderfully. Just adjust the cooking time according to the pasta package.
Veggie Variety: Feel free to toss in other favorite veggies like peas, green beans, or a handful of spinach in the last few minutes of cooking.
Herbal Notes: If you love herbs, a pinch of dried oregano or thyme added with the vegetables can be a lovely addition.
Spice it Up: For a little kick, add a pinch of red pepper flakes when you add the garlic.

Tips for Success

Here are a few little secrets to making this soup absolutely perfect every time:

Don’t Rush the Chicken: Simmering the chicken for the full 30 minutes is key to getting tender, flavorful meat.
Taste as You Go: Seasoning is a personal journey! Always taste your soup before serving and add more salt or pepper if needed.
Prep Ahead: You can chop all your vegetables a day in advance and store them in an airtight container in the refrigerator. This makes getting dinner on the table even faster!
Don’t Overcook the Pasta: Pasta can get mushy if it cooks for too long. Keep an eye on it in the last few minutes.

How to Store It

Leftovers are a gift! This Sicilian Chicken Soup will keep beautifully in the refrigerator. Just let it cool completely, then store it in an airtight container for up to 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, adding a splash of water or broth if it seems a little thick.

FAQs

Can I use boneless, skinless chicken thighs?: Yes, you absolutely can! However, using bone-in, skin-on thighs will give your soup a richer, more deeply flavored broth. If you use boneless, skinless, you might want to add a bit more seasoning.
Is this soup good for meal prep?: It’s fantastic for meal prep! The flavors often meld and improve overnight. Just be sure to store it properly in the fridge.
Can I freeze this soup?: Yes, you can freeze this soup! Let it cool completely before transferring it to freezer-safe containers. The pasta might soften a bit upon thawing, but it will still be delicious.

Sicilian Chicken Soup

A cozy and flavorful Sicilian Chicken Soup that's easy to make and perfect for a comforting meal on a chilly day. It's packed with tender chicken, vegetables, and ditalini pasta in a rich broth.

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Prep Time 20

Cook Time 45

Servings 6

Equipment

Large pot For making the soup
Forks For shredding chicken
Airtight container For storing leftovers

Ingredients

Main ingredients

4 bone-in, skin-on chicken thighs about 2 pounds
2 dry bay leaves
1.5 cups carrots chopped
2 cups celery ribs chopped
4 cloves garlic minced
0.5 cup fresh Italian parsley chopped
1 (14.5 oz) can no-salt-added diced tomatoes
1 medium onion chopped (about 1 cup)
2 medium Russet potatoes peeled and cubed (about 1 pound)
1 large yellow bell pepper chopped
1 (32 oz) carton low-sodium chicken stock
0.5 cup dry ditalini pasta
Freshly ground black pepper to taste
1 tablespoon kosher salt or to your taste
4 cups water

Instructions

Start the Chicken Broth: Grab a large pot – your soup-making headquarters! Add your chicken thighs, the 4 cups of water, the carton of chicken stock, those two bay leaves, and your tablespoon of kosher salt and some freshly ground black pepper.
Bring to a Boil, Then Simmer: Turn the heat to medium-high and bring everything to a gentle boil. Once it’s bubbling, reduce the heat to low, cover, and let it simmer for about 30 minutes. This is where all that wonderful chicken flavor starts to meld.
Cool and Shred the Chicken: Carefully remove the chicken thighs from the pot and set them aside on a plate to cool down enough so you can handle them. While they're cooling, you can discard those bay leaves from the pot – their job is done!
Add the Veggies: Now, let’s add the goodness! Toss in your chopped carrots, celery, onion, the can of diced tomatoes, and your chopped yellow bell pepper into the pot with the broth.
Simmer the Veggies: Bring this mixture back up to a boil, then lower the heat again, cover, and let it simmer for about 15 minutes. You want those vegetables to get nice and tender.
Shred the Chicken: While the veggies are doing their thing, take your cooled chicken thighs. The meat should be so tender that it just falls off the bone! Shred it into bite-sized pieces with a couple of forks.
Add Chicken and Pasta: Once the vegetables are tender, add your shredded chicken and the dry ditalini pasta to the pot.
Cook the Pasta: Let it simmer for another 10 minutes, or until the ditalini pasta is perfectly cooked and tender.
The Finishing Touch: Stir in that lovely fresh parsley. Taste your soup – this is your moment! Adjust the salt and pepper to make it just right for your palate.

Notes

This soup is great for meal prep and can be frozen. Leftovers can be stored in the refrigerator for 3-4 days. When reheating, add a splash of water or broth if it seems thick.