Sicilian Chicken Soup Recipe: A Hearty, Soul-Warming Family Meal

There’s a certain kind of magic that happens in a pot of soup. It’s more than just ingredients simmering together; it’s a slow, gentle alchemy that fills your entire home with an aroma that promises comfort. For me, that magic is this Sicilian Chicken Soup. It’s the recipe I turn to when the weather turns chilly, when someone needs a pick-me-up, or when I simply want to feel connected to my kitchen. It’s not fussy or complicated—it’s honest, hearty, and deeply nourishing, the kind of dish that feels like a warm embrace from the inside out.

Why You’ll Love This Soup

• Ultimate Comfort Food: This is a bowlful of pure, uncomplicated comfort. The tender chicken, soft vegetables, and savory broth work together to soothe and satisfy.

• A Complete Meal in One Pot: Packed with protein, vegetables, and pasta, this soup is a full, balanced dinner that requires little more than a loaf of crusty bread on the side.

• Ideal for Making Ahead: Like most great soups, the flavors meld and improve overnight, making it a fantastic make-ahead meal for busy weeks.

• Feeds a Crowd: This recipe yields a generous amount, making it perfect for family gatherings, potlucks, or for ensuring you have plenty of leftovers.

I’ll never forget the time I made this for a friend’s notoriously picky son. He usually eyed anything with visible vegetables with deep suspicion. I served him a bowl, the steam carrying the savory scent of oregano and garlic. He took one tentative spoonful, then another. Five minutes later, he asked for a second helping. His mother looked on in stunned silence. It was a quiet victory for the power of a really good, homemade soup.

What Makes It Special

This soup’s incredible depth of flavor comes from a few key elements:

• Whole Chicken Simmered in the Broth: Using a whole chicken, rather than just breasts or thighs, creates a broth that is incredibly rich, flavorful, and full of body.

• The “Umami Boost”: The combination of canned diced tomatoes and a touch of chicken bouillon adds a layer of savory, complex depth that elevates the entire pot.

• Fresh Herbs and Garlic: Fresh parsley and a generous amount of minced garlic added at the end provide a bright, aromatic punch that cuts through the richness.

• Naturally Thickened Broth: Mashing some of the softened potatoes directly in the pot is a brilliant, simple trick for creating a slightly thicker, heartier broth without any flour or cream.

Making It Happen

Grab your largest, heaviest pot—this is a project worth doing right. Start by mixing your dry seasonings: salt, pepper, onion powder, garlic powder, and oregano. Pat your whole chicken dry; this helps the seasoning stick and promotes better browning. Give it a good rubdown with that fragrant spice mix, getting into all the nooks and crannies.

Place the seasoned chicken right into the bottom of the pot. Now, it’s time for the vegetables. Scatter the diced onion, celery, carrots, and red bell pepper around the bird. Add the diced potatoes, the entire can of diced tomatoes (juice and all), the minced garlic, chopped parsley, and chicken bouillon. Now, pour in enough cold water to cover everything by about an inch.

Bring the whole glorious pot to a lively boil. Once it’s bubbling away, reduce the heat to a gentle, lazy simmer. Partially cover it with a lid and let it work its magic for a good two hours. Your kitchen will smell incredible.

After two hours, the chicken will be fall-apart tender. Carefully lift it out with tongs and a slotted spoon and place it on a large plate or cutting board to cool. While it’s cooling, cook your ditalini pasta separately according to the package directions. This keeps the pasta from absorbing all the broth in your leftovers and becoming mushy.

Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones. You’ll have a mountain of tender, flavorful chicken. Now, for the final touch: take a potato masher or a large slotted spoon and gently mash some of the potatoes right in the pot. This will instantly thicken the broth, making it velvety and substantial. Stir the shredded chicken back into the soup. To serve, we love to place a scoop of cooked ditalini in the bottom of each bowl and ladle the hot soup over the top.

You Must Know

• Cook Pasta Separately: This is the single best tip for soup with pasta. It ensures every bowl has perfectly al dente pasta and prevents the entire pot from becoming starchy and thick upon standing.

• Taste and Adjust at the End: Seasoning levels in broth and bouillon can vary. Always taste your soup after you’ve added the chicken back in and adjust the salt and pepper to your liking.

• Don’t Rush the Simmer: The long, slow simmer is non-negotiable. It’s what coaxes all the flavor from the bones and creates that deeply developed taste.

Serving Ideas

Serve this soup in deep, wide bowls with a piece of crusty, buttered Italian bread or a thick slice of garlic toast for dipping. A light, crisp green salad with a lemony vinaigrette provides a refreshing contrast. For a drink pairing, a simple glass of Pinot Grigio or a light-bodied red like Chianti works beautifully, or stick with a classic, ice-cold sparkling water with a lemon wedge.

Make It Different

• Gluten-Free: Simply use your favorite gluten-free small pasta (like Banza or Jovial) or substitute with 1 cup of rinsed white rice added in the last 20 minutes of cooking.

• More Veggies: Feel free to stir in a couple of handfuls of fresh spinach or kale when you add the chicken back in, just until wilted.

• Spice It Up: Add a pinch of red pepper flakes with the other dried spices for a gentle, warming heat.

• Herb Swap: No fresh parsley? A tablespoon of fresh basil or oregano would be lovely stirred in at the end.

Storage and Reheating Tips

Let the soup cool completely before storing. Keep the soup and pasta in separate airtight containers in the refrigerator for up to 4 days. To reheat, warm the soup portion in a pot on the stove over medium heat until simmering. Add the desired amount of pre-cooked pasta to the hot soup just until warmed through. The soup also freezes beautifully (without the pasta) for up to 3 months. Thaw overnight in the refrigerator before reheating.

Success Tips

• For an even richer flavor, you can briefly brown the seasoned chicken in a bit of olive oil before adding the water and vegetables.

• If your soup seems too thick after storing, just thin it out with a little extra chicken broth when reheating.

• The fat from the whole chicken will rise to the top and solidify when chilled. You can easily skim this layer off before reheating for a lighter soup.

Frequently Asked Questions (FAQ)

Can I use chicken pieces instead of a whole chicken?
Absolutely! About 3 pounds of bone-in, skin-on chicken thighs or a mix of thighs and drumsticks will work well. The bones are key for a flavorful broth.

My soup turned out a bit thin. How can I thicken it?
Beyond mashing the potatoes, you can create a quick slurry. Mix 2 tablespoons of cornstarch with 1/4 cup of cold water until smooth. Stir this into the simmering soup and let it cook for a few minutes until thickened.

Can I make this in a slow cooker?
Yes. Season the chicken and place it in the slow cooker. Add all ingredients except the pasta and parsley. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Remove the chicken, shred it, then stir it back in along with the fresh parsley. Cook the pasta separately.

What can I use instead of ditalini?
Any small pasta shape will work perfectly. Try small shells (conchiglie), orzo, elbow macaroni, or even broken-up pieces of spaghetti.

Is it necessary to use chicken bouillon?
The bouillon provides a concentrated savory boost. If you prefer to avoid it, you can substitute the water with an additional 4 cups of chicken broth and then season generously with salt at the end.

Sicilian Chicken Soup

Prep time: 30 minutes
Cook time: 2 hours 15 minutes
Total time: 2 hours 45 minutes
Category: Soup
Difficulty: Easy
Cuisine: Italian
Yield: 8 servings

Ingredients
▢1 (3 lb) whole chicken, giblets removed
▢1/2 teaspoon black pepper
▢1 tablespoon salt
▢1 teaspoon onion powder
▢1 teaspoon garlic powder
▢2 teaspoons dried oregano
▢1 1/2 cups diced yellow onion
▢1 1/2 cups diced celery ribs
▢1 1/2 cups diced carrots
▢1 red bell pepper, diced
▢2 medium russet potatoes, peeled and diced into 1/2-inch cubes
▢1 (14.5 oz) can diced tomatoes, undrained
▢1/4 cup fresh flat-leaf Italian parsley, chopped
▢5 garlic cloves, minced
▢4-6 cups chicken broth
▢1 tablespoon chicken bouillon
▢4 cups water, or enough to cover
▢1/2 pound ditalini pasta, cooked separately

Instructions

1. In a small bowl, combine pepper, salt, onion powder, garlic powder, and oregano.

2. Pat the chicken dry with paper towels. Rub the seasoning mixture all over the chicken. Place the chicken in a large stockpot.

3. Add the diced onion, celery, carrots, bell pepper, potatoes, canned tomatoes (with juice), parsley, minced garlic, chicken bouillon, and water. Ensure the chicken and vegetables are covered by about an inch of liquid.

4. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low, partially cover the pot with a lid, and let it simmer gently for 2 hours.

5. After 2 hours, carefully remove the chicken from the pot and place it on a plate or cutting board to cool. Meanwhile, cook the ditalini pasta according to package directions. Drain and set aside.

6. Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into large, bite-sized pieces.

7. Using a potato masher or large slotted spoon, mash some of the potatoes in the pot to slightly thicken the broth. Stir the shredded chicken back into the soup. Season with additional salt and pepper to taste.

8. To serve, place a scoop of cooked ditalini pasta into each bowl and ladle the hot soup over the top.

Notes

• Allergy Info: Contains gluten (pasta). For a gluten-free version, use gluten-free pasta.

• Nutrition: Nutritional information is an estimate and will vary based on ingredient brands and portion sizes.