Sicilian Chicken Soup Recipe

Introduction

Sicilian Chicken Soup is a comforting and hearty dish filled with tender chicken, fresh vegetables, and ditalini pasta. This flavorful soup captures the essence of traditional Sicilian cooking, perfect for warming up on a chilly day or serving as a satisfying family meal.

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

1. Step 1: Pat chicken thighs dry and season with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes per side until golden brown. Remove chicken and set aside.
2. Step 2: Pour off all but 2 tablespoons of the rendered chicken fat. Reduce heat to medium. Add chopped onion, celery, and carrots to the pot. Cook for 8-10 minutes until softened.
3. Step 3: Add the chopped yellow bell pepper and cook for another 3-4 minutes. Stir in garlic and cook for 1 minute until fragrant.
4. Step 4: Return the seared chicken to the pot. Add chicken stock, water, diced tomatoes with juice, and bay leaves. Bring to a simmer, then reduce heat to low. Cover and cook for at least 30 minutes.
5. Step 5: Remove chicken from the pot. Add the cubed potatoes to the simmering broth and cook, covered, for 15-20 minutes until tender.
6. Step 6: Shred the cooked chicken, discarding skin and bones. Return shredded chicken to the pot.
7. Step 7: Add the ditalini pasta and cook, uncovered, for 8-10 minutes until al dente.
8. Step 8: Taste and adjust seasoning with salt and freshly ground black pepper if needed. Stir in fresh chopped parsley just before serving.

Tips & Variations

• For a richer soup, substitute some or all of the water with additional chicken stock.
• Use boneless chicken thighs for a faster shredding process.
• Try adding a pinch of red pepper flakes for a subtle spicy kick.
• Substitute ditalini with small elbow macaroni or orzo if preferred.
• Add a squeeze of fresh lemon juice just before serving for brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a little water or stock if the soup has thickened. Pasta may absorb broth upon standing, so adjust liquid when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken thighs can be used to save time shredding. Adjust cooking time accordingly, as boneless chicken may cook faster.

What can I substitute for ditalini pasta?

If you don’t have ditalini, small pasta shapes like elbow macaroni, orzo, or small shells work well in this soup.

Sicilian Chicken Soup Recipe

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★★★★★

4.6 from 117 reviews

This Sicilian Chicken Soup is a hearty and flavorful dish featuring bone-in chicken thighs simmered with a medley of fresh vegetables, diced tomatoes, and ditalini pasta. Infused with aromatic garlic, bay leaves, and fresh Italian parsley, this comforting soup offers a rich, satisfying meal perfect for any day of the year.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Chicken and Stock

• 4 bone-in, skin-on chicken thighs (approximately 2 pounds)
• 1 (32 ounce) carton low-sodium chicken stock
• 4 cups water (or additional chicken stock for a richer flavor)

Vegetables

• 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

Other Ingredients

• 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
• 2 dry bay leaves
• 1 tablespoon kosher salt
• Freshly ground black pepper, to taste
• 1/2 cup dry ditalini pasta
• 1/2 cup fresh chopped Italian parsley
• Olive oil (for searing)

Instructions

1. Prepare and sear chicken: Pat the chicken thighs dry and season both sides generously with salt and freshly ground black pepper. Heat olive oil in a large pot over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crisp. Flip and sear the other side another 5-7 minutes. Remove the chicken from the pot and set aside.
2. Sauté vegetables: Pour off all but 2 tablespoons of the rendered chicken fat from the pot. Reduce heat to medium and add chopped onion, celery, and carrots. Cook, stirring occasionally, for 8-10 minutes until softened and fragrant. Add the chopped yellow bell pepper and cook for an additional 3-4 minutes. Stir in the chopped garlic and cook for 1 minute until fragrant, taking care not to burn it.
3. Add liquids and simmer: Return the seared chicken thighs to the pot. Pour in the low-sodium chicken stock, 4 cups of water (or more stock for richer flavor), undrained diced tomatoes, and add the bay leaves. Bring the mixture to a gentle simmer. Reduce heat to low, cover the pot, and allow it to cook for at least 30 minutes, letting the flavors meld.
4. Cook potatoes and shred chicken: Remove the chicken thighs from the pot and set aside to cool slightly. Add the cubed potatoes to the simmering broth, cover, and cook for 15-20 minutes until the potatoes are tender when pierced with a fork. Meanwhile, shred the cooked chicken meat, discarding the skin and bones.
5. Finish the soup: Return the shredded chicken to the pot. Add the dry ditalini pasta and cook uncovered for 8-10 minutes until the pasta is al dente. Taste the soup and adjust seasoning with additional salt and freshly ground black pepper as desired. Stir in the fresh chopped Italian parsley just before serving to add brightness and freshness.

Notes

• Use low-sodium chicken stock to better control the saltiness of the soup.
• For richer flavor, you can use all chicken stock instead of mixing with water.
• Make sure not to overcook the pasta as it will continue to soften slightly after removing from heat.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Discard the bay leaves before serving, as they are not edible.

Keywords: Sicilian chicken soup, chicken thigh soup, Italian soup recipe, hearty chicken soup, ditalini pasta soup