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