Sicilian Chicken Soup

Why Make This Recipe

Sicilian Chicken Soup is a hearty and comforting dish that warms the soul, especially on cold days. It combines tender chicken with fresh vegetables and tasty spices. This soup is not only delicious but also packed with nutrients, making it a great choice for family meals. Plus, it’s easy to make and can be stored for later, making it a versatile recipe you'll want to keep handy.

How to Make Sicilian Chicken Soup

Ingredients

• 4 bone-in, skin-on chicken thighs (2 pounds)
• 1 medium 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 (1 pound), peeled and cut into 3/4-inch cubes
• 4 cloves garlic, chopped
• 1 (14.5 oz) can no-salt diced tomatoes
• 2 dry bay leaves
• 1 tablespoon kosher salt
• 1 (32 oz) carton low-sodium chicken stock
• 4 cups water (or additional chicken stock)
• 1/2 cup dry ditalini pasta
• 1/2 cup fresh chopped Italian parsley
• Fresh black pepper, to taste

Directions

1. In a large soup pot (at least 6 quarts), combine the chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
2. Add the chicken stock and water. Season with black pepper to taste.
3. Cover the pot and bring the mixture to a boil. Then, reduce the heat to low and simmer, partially covered, for about 30 minutes or until the chicken is tender and easily falls off the bones.
4. Remove the chicken from the pot using a pair of tongs.
5. Stir in the pasta and continue cooking the soup for 13-15 minutes, partially covered, until the pasta is tender. Make sure to stir a couple of times to prevent the pasta from sticking.
6. While the pasta cooks, shred the chicken with two forks, discarding the skin and bones.
7. Return the shredded chicken to the pot. Check the veggies, especially the potatoes, for doneness.
8. Discard the bay leaves, stir in the parsley, and serve.

How to Serve Sicilian Chicken Soup

Sicilian Chicken Soup is best served hot. Ladle it into bowls and sprinkle a bit of freshly chopped parsley on top for added flavor. You might also want to serve it with crusty bread to soak up the delicious broth.

How to Store Sicilian Chicken Soup

To store any leftovers, let the soup cool to room temperature. Then, transfer it to airtight containers. It can be kept in the fridge for about 3 to 4 days. For longer storage, freeze the soup for up to 3 months. Just remember to thaw it in the fridge before reheating.

Tips to Make Sicilian Chicken Soup

• To enhance the flavor, consider adding a pinch of red pepper flakes for some heat.
• If you prefer a thicker soup, you can mash some of the potatoes before returning them to the pot.
• Using fresh herbs, such as basil or oregano, can give an extra layer of flavor.

Variation

You can easily customize this soup by adding other vegetables like zucchini or green beans. If you want a different protein, you can substitute chicken with turkey or even use leftover rotisserie chicken to save time.

FAQs

Can I use boneless chicken thighs?
Yes, you can use boneless chicken thighs. Just reduce the cooking time slightly, as they cook faster.

Is it possible to make this soup ahead of time?
Absolutely! This soup is great for meal prep. Just store it in the fridge or freeze it as mentioned above.

Can I make this soup vegetarian?
Yes, you can replace the chicken with beans or lentils and use vegetable stock instead of chicken stock for a vegetarian option.

Sicilian Chicken Soup

A hearty and comforting soup featuring tender chicken, fresh vegetables, and spices, perfect for family meals and cold days.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 420

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 2 pounds 4 bone-in, skin-on chicken thighs
• 1 cup 1 medium onion, chopped About 1 medium onion
• 2 cups 3 celery ribs, chopped About 3 celery ribs
• 1.5 cups 3 medium carrots, chopped About 3 medium carrots
• 1 1 large yellow bell pepper, chopped
• 1 pound 2 medium russet potatoes, peeled and cut into 3/4-inch cubes About 2 medium russet potatoes
• 4 cloves garlic, chopped
• 1 can 14.5 oz can no-salt diced tomatoes
• 2 leaves dry bay leaves
• 1 tablespoon kosher salt
• 32 oz 1 carton low-sodium chicken stock
• 4 cups water or additional chicken stock
• 0.5 cup dry ditalini pasta
• 0.5 cup fresh chopped Italian parsley For garnish
• Fresh black pepper, to taste

Method

 

Preparation

1. In a large soup pot (at least 6 quarts), combine the chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
2. Add the chicken stock and water. Season with black pepper to taste.
3. Cover the pot and bring the mixture to a boil. Then, reduce the heat to low and simmer, partially covered, for about 30 minutes or until the chicken is tender and easily falls off the bones.
4. Remove the chicken from the pot using a pair of tongs.
5. Stir in the pasta and continue cooking the soup for 13-15 minutes, partially covered, until the pasta is tender. Make sure to stir a couple of times to prevent the pasta from sticking.
6. While the pasta cooks, shred the chicken with two forks, discarding the skin and bones.
7. Return the shredded chicken to the pot. Check the veggies, especially the potatoes, for doneness.
8. Discard the bay leaves, stir in the parsley, and serve.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 5gSugar: 6g

Notes

For best results, serve hot and garnish with fresh parsley. Can be paired with crusty bread. Store leftovers in airtight containers for 3-4 days in the fridge or freeze for up to 3 months. Thaw in the fridge before reheating.

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