When winter winds howl and your soul needs soothing, there’s nothing quite like a steaming bowl of Sicilian Chicken Soup. This isn’t just any Italian chicken soup—it’s a rustic, hearty, homemade soup bursting with tender chicken, chunky vegetables, pasta, and bold, savory flavor. Every spoonful is like wrapping yourself in a warm Sicilian hug.
Why You’ll Love This Sicilian Chicken Soup
It’s everything you crave in winter comfort food: nourishing, rich, and packed with feel-good ingredients. It starts with bone-in chicken thighs for deep flavor, then simmers with veggies, herbs, and pasta for a one-pot wonder that feeds the whole crew. It’s great for make-ahead meals and even better the next day.
Ingredients You’ll Need
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 3 medium carrots, chopped
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes, peeled and cubed
- 4 garlic cloves, chopped
- 1 can no-salt diced tomatoes (14.5 oz)
- 2 bay leaves
- 1 tbsp kosher salt (adjust to taste)
- 1 carton (32 oz) low-sodium chicken stock
- 4 cups water or extra chicken stock
- 1/2 cup dry ditalini pasta
- 1/2 cup chopped fresh Italian parsley
- Fresh black pepper, to taste
How to Make This Hearty Homemade Soup
- In a large soup pot, combine chicken, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and salt.
- Pour in chicken stock and water. Season with pepper. Cover and bring to a boil.
- Reduce heat and simmer partially covered for 30 minutes, until chicken is tender and falling off the bone.
- Remove chicken and set aside. Add ditalini pasta to the pot and simmer 13–15 minutes, stirring occasionally.
- While the pasta cooks, shred the chicken, discarding skin and bones. Return shredded chicken to the pot.
- Stir in parsley, taste, and adjust seasoning. Ensure potatoes and veggies are fully tender.
Tips for the Best Italian Chicken Soup
- Use bone-in chicken for maximum flavor. It’s worth it.
- Stir occasionally while the pasta cooks to prevent sticking.
- Want a little heat? Add a pinch of red pepper flakes.
- Swap ditalini for any small pasta like orzo or elbows if needed.
A Family Classic with Sicilian Roots
I first made this Sicilian Chicken Soup for a snow day dinner—no one wanted to go out, and I had just enough of everything to make it work. By the time the kitchen smelled like garlic, herbs, and simmering chicken, the whole house gathered around the pot. It’s now a winter tradition in our home, and always the first thing I make when someone’s under the weather.
What to Serve with This Soup
- Warm focaccia or crusty Italian bread
- A simple green salad with lemon vinaigrette
- A glass of Chianti or sparkling water with citrus
- A cozy sweater and your favorite comfort movie
Storing & Reheating Leftovers
Store leftovers in the fridge for up to 4 days. Reheat on the stove or in the microwave. The pasta may absorb some broth—add a splash of water or stock to loosen it up. This soup also freezes beautifully; just leave out the pasta and add it fresh when reheating.
FAQs
Can I use boneless chicken?
Yes, but bone-in adds more flavor.
Can I freeze this soup?
Definitely! Freeze without pasta for best texture.
What’s the best pasta for this?
Ditalini is classic, but small shells or orzo work great.
Can I make it in a slow cooker?
Absolutely—cook on low for 6–7 hours, then add pasta in the last 30 minutes.
A Bowl of Sicily in Every Spoonful
Comforting, nourishing, and deeply satisfying, this Sicilian Chicken Soup is the hearty homemade soup that cold nights were made for. Whether you’re battling the sniffles or just in need of a cozy dinner, this Italian classic delivers every time.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Sicilian Chicken Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This Sicilian Chicken Soup is a cozy, rustic Italian classic made for cold nights and comfort cravings. With bone-in chicken, hearty vegetables, pasta, and rich broth simmered to perfection, it’s the ultimate one-pot winter warmer. Every bowl is a nourishing, flavor-packed hug from the heart of Sicily.
Ingredients
-
4 bone-in, skin-on chicken thighs (about 2 lbs)
-
1 medium onion, chopped
-
3 celery ribs, chopped
-
3 medium carrots, chopped
-
1 large yellow bell pepper, chopped
-
2 medium russet potatoes, peeled and cubed
-
4 garlic cloves, chopped
-
1 can (14.5 oz) no-salt diced tomatoes
-
2 bay leaves
-
1 tbsp kosher salt (adjust to taste)
-
1 carton (32 oz) low-sodium chicken stock
-
4 cups water or additional chicken stock
-
½ cup dry ditalini pasta
-
½ cup chopped fresh Italian parsley
-
Fresh black pepper, to taste
Instructions
-
In a large soup pot, combine chicken thighs, onion, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
-
Add chicken stock and water. Season with black pepper. Bring to a boil, then reduce heat and simmer partially covered for 30 minutes.
-
Remove chicken; shred meat, discarding bones and skin.
-
Add ditalini pasta to the pot and simmer 13–15 minutes, stirring occasionally.
-
Return shredded chicken to the pot.
-
Stir in parsley. Adjust seasoning and ensure all vegetables are tender.
-
Serve hot with crusty bread or salad.
Notes
Bone-in chicken adds rich, natural flavor—use it if you can.
Stir pasta as it cooks to prevent sticking to the pot.
Red pepper flakes add a subtle heat if you like spice.
Freeze without pasta for best texture—add it fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Italian