Sicilian Chicken Soup

Sicilian Chicken Soup is a warm and comforting dish that brings together tender chicken, a colorful mix of vegetables, and chewy ditalini pasta in a flavorful broth. Perfect for cold days and family dinners, this soup combines fresh ingredients and aromatic spices that create a rich and satisfying meal. Whether served as a hearty main or alongside crusty bread, it fills the kitchen with inviting aromas and leaves everyone feeling nourished.

I first made this soup on a chilly evening when I wanted something cozy but easy. Now it’s become a go-to whenever I need comfort food that feels like a warm hug.

Ingredients

• Bone-in skin-on chicken thighs: for juicy, flavorful meat that stays tender during cooking. Choose thighs with firm flesh and no discoloration.
• Medium onion: chopped to build the base of sweetness and depth in the broth
• Celery ribs: chopped add aromatic earthiness and freshness
• Medium carrots: chopped bring a touch of natural sweetness and vibrant color
• Large yellow bell pepper: chopped for subtle sweetness and vivid brightness, select one with smooth, firm skin without spots
• Russet potatoes: peeled and cubed provide a hearty texture and thicken the soup slightly
• Fresh garlic cloves: chopped release pungent flavor and aroma that enhance savory notes; select firm bulbs that are dry and tight-skinned
• No-salt diced tomatoes: canned add tangy richness without extra sodium; look for quality brands with no additives
• Bay leaves: lend herbal fragrance and subtle complexity to the broth
• Kosher salt: balances flavors and helps tenderize the chicken; I recommend coarse kosher salt for even seasoning
• Low-sodium chicken stock: ensures rich broth base with controlled salt levels; homemade or quality store-bought works best
• Water: dilutes and rounds out the broth to perfect consistency
• Dry ditalini pasta: absorbs the flavors and adds a satisfying bite, choose pasta made from 100 percent durum wheat semolina
• Fresh parsley: chopped used as garnish adds brightness and fresh herbal notes
• Freshly ground black pepper: to taste brings warmth and a touch of spice

Step-by-Step Instructions

Sear and Combine Ingredients:

In a large soup pot, place the chicken thighs along with chopped onions, celery, carrots, yellow bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and kosher salt. This combination creates the flavor foundation that will develop throughout cooking.

Add Liquids and Seasonings:

Pour in the chicken stock and water. Season with freshly ground black pepper according to your preference. Cover the pot and bring everything to a boil over medium-high heat, allowing the ingredients to start melding.

Simmer to Tenderize Chicken:

Once boiling, reduce the heat to low to maintain a gentle simmer. Partially cover the pot and let it cook for about thirty minutes until the chicken is tender and cooked through. This slow simmer extracts all the flavors.

Remove Chicken and Add Pasta:

Using tongs, carefully remove the chicken from the pot and set aside. Stir in the dry ditalini pasta into the soup. Cook for an additional thirteen to fifteen minutes, stirring occasionally so the pasta cooks evenly and does not stick.

Shred Chicken and Recombine:

Shred the cooked chicken using two forks, pulling the meat from the bones into bite-sized pieces. Return the shredded chicken to the pot, ensuring it heats throughout.

Finish with Fresh Herbs:

Discard the bay leaves from the soup. Stir in freshly chopped parsley for a burst of herbal freshness. Adjust seasoning with extra black pepper if desired before serving.

Save

My favorite ingredient is the yellow bell pepper because it adds just the right amount of natural sweetness and boosts the soup’s vibrant color. I remember my first time making this on a family visit when everyone appreciated the layers of flavor that developed after slow simmering.

Storage Tips

Allow the soup to cool completely before transferring it to airtight containers. It keeps well in the refrigerator for up to four days. For longer storage, freeze in individual portions for up to three months. Reheat gently over low heat, adding a splash of water or stock if it thickens too much.

Ingredient Substitutions

You can swap bone-in chicken thighs for boneless if preferred, but the flavor might be slightly less rich. If you don’t have ditalini pasta, small pasta shapes like orzo or mini shells work nicely. For a gluten-free version, use gluten-free pasta and ensure your stock contains no gluten additives.

Serving Suggestions

Serve this soup with crusty Italian bread to soak up the flavorful broth. A simple green salad dressed lightly with lemon and olive oil pairs well for a balanced meal. For an extra touch, sprinkle grated Parmesan cheese on top just before serving.

Cultural Context

This soup reflects traditional Sicilian cuisine that prioritizes fresh seasonal vegetables, simple robust flavors, and comforting textures. Soups like this have historically been a way to stretch ingredients while providing wholesome nutrition in Italian households, especially during cooler months.

Recipe FAQs

→ What cut of chicken works best for this dish?

Bone-in, skin-on chicken thighs are preferred for their rich flavor and tender meat after simmering slowly in the broth.

→ Can I substitute ditalini pasta with another type?

Yes, small pasta shapes like orzo, elbow macaroni, or small shells can be used as alternatives to ditalini.

→ How can I adjust the soup for thicker broth?

Simmer uncovered for a short period after removing the chicken to reduce liquid slightly, or add a small amount of mashed potato for natural thickening.

→ Is it possible to prepare this dish ahead of time?

Absolutely, flavors often deepen when allowed to rest overnight. Reheat gently on the stove, stirring occasionally before serving.

→ What herbs complement this dish besides parsley?

Fresh thyme or oregano can be added alongside or instead of parsley to enhance the aromatic profile.