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
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4 bone-in, skin-on chicken thighs (about 2 lbs)
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1 medium onion, chopped
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3 celery ribs, chopped
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3 medium carrots, chopped
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1 large yellow bell pepper, chopped
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2 medium russet potatoes, peeled and cubed
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4 garlic cloves, chopped
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1 can (14.5 oz) no-salt diced tomatoes
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2 bay leaves
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1 tbsp kosher salt (adjust to taste)
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1 carton (32 oz) low-sodium chicken stock
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4 cups water or additional chicken stock
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½ cup dry ditalini pasta
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½ cup chopped fresh Italian parsley
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Fresh black pepper, to taste
Instructions
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In a large soup pot, combine chicken thighs, onion, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
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Add chicken stock and water. Season with black pepper. Bring to a boil, then reduce heat and simmer partially covered for 30 minutes.
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Remove chicken; shred meat, discarding bones and skin.
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Add ditalini pasta to the pot and simmer 13–15 minutes, stirring occasionally.
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Return shredded chicken to the pot.
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Stir in parsley. Adjust seasoning and ensure all vegetables are tender.
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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