Sicilian Chicken Soup Recipe

I’ve perfected a Chicken Pasta Soup that relies on one unexpected pantry trick to create tender veggies, ditalini pasta, and shredded chicken all from scratch.

I make Sicilian Chicken Soup when winter presses in and I need something that actually matters. The little ditalini pasta is the trick, it soaks up the broth and suddenly every spoonful is packed with flavor.

I shred the chicken, toss a handful into the pot, and somehow simple things feel special. Folks around here call it a Chicken Pasta Soup and yeah, it’s become our Comfort Soup when nights get long.

It’s not fancy, sometimes I mess up proportions, but somehow it always turns out worth the trouble and you want seconds before you know it.

Ingredients

• Lean protein for shredding, filling, builds muscle and keeps soup hearty.
• Extra virgin oil adds healthy fats, silkiness and Mediterranean flavor.
• Canned tomatoes give acidity, umami, vitamin C and bright tomato sweetness.
• Starchy carbs for comfort, good energy, creamy texture, mild sweet notes.
• Small pasta adds bite, quick-cooking carbs that thicken and satisfy.
• Pungent aromatics, immune-supporting compounds, gives savory depth and warmth.
• Aged cheese gives umami, salty richness, calcium and a nutty finish.
• Optional brightness, acid cuts richness, adds citrusy lift and vitamin C.
• Fresh herb, light bitter-green note, vitamin K and a clean finish.

Ingredient Quantities

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 1/2 pounds boneless skinless chicken breasts or thighs, for shredding
• 8 cups low sodium chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 medium potatoes, peeled and cubed
• 1 cup ditalini pasta
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes, optional
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped
• 1/4 cup grated Parmigiano Reggiano, plus extra for serving
• 1 lemon, juiced, optional
• 1 Parmesan rind, optional for simmering

How to Make this

1. Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat; add 1 chopped medium yellow onion, 2 sliced carrots and 2 sliced celery stalks and cook, stirring, until veggies soften about 5 to 7 minutes, then add 3 minced garlic cloves and cook 30 to 60 seconds more.

2. Add 1 1/2 pounds boneless skinless chicken breasts or thighs to the pot, pour in 8 cups low sodium chicken broth and 1 (1
4.5 ounce) can diced tomatoes with their juices, then stir in 2 peeled and cubed medium potatoes, 1 bay leaf, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes if using, 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper; tuck a Parmesan rind into the pot now if you want extra depth.

3. Bring to a gentle boil, skim any foam off the surface, then reduce heat to a simmer; partially cover and cook until the chicken is cooked through and the potatoes are just tender, about 15 to 20 minutes (chicken should reach 165 F or shred easily).

4. Use tongs to lift the chicken out onto a cutting board; remove and discard the bay leaf and Parmesan rind; shred the chicken with two forks or, if you like a faster hack, pulse in a stand mixer with the paddle for 20 to 30 seconds.

5. While the chicken rests, add 1 cup ditalini pasta to the simmering soup and cook until al dente, about 8 to 10 minutes; if the broth reduces too much, add a splash of hot water or extra broth.

6. Return the shredded chicken to the pot, stir to combine and warm through for a minute or two.

7. Turn off the heat and stir in 1/4 cup grated Parmigiano Reggiano and 2 tablespoons chopped fresh parsley; squeeze in juice of 1 lemon if using to brighten the flavors.

8. Taste and adjust seasoning, adding more kosher salt or pepper as needed; if the pasta soaked up too much broth you can loosen with a little hot broth or water.

9. Ladle into bowls, finish with extra grated Parmigiano Reggiano and a sprinkle of parsley; serve hot and don’t overcook the pasta or it’ll turn mushy.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (6 to 8 qt), for sautéing the veg and simmering the soup — heats evenly so potatoes wont scorch.
2. Sharp chef’s knife, for chopping onion, carrots, celery and dicing potatoes — sharpen before you start, you’ll thank me.
3. Two cutting boards, one for veggies and one for raw chicken, to avoid cross contamination.
4. Tongs, to lift the cooked chicken out whole without splashing.
5. Two forks or a stand mixer with paddle, for shredding the chicken (forks are old school, mixer is a quick hack).
6. Wooden spoon or heatproof spatula, for stirring and scraping the bottom as it simmers.
7. Measuring cups and spoons, for the broth, pasta and seasonings — dont eyeball the salt.
8. Instant-read thermometer, to check the chicken reaches 165 F or use the shred test if you dont have one.
9. Microplane or fine grater and a ladle, for grating Parmigiano Reggiano and serving bowls of soup.

FAQ

Sicilian Chicken Soup Recipe Substitutions and Variations

• Extra virgin olive oil: swap with avocado oil or light olive oil for a higher smoke point, or use 1 tbsp butter + 1 tbsp oil for a richer finish
• Boneless skinless chicken: use 1.5 lbs shredded rotisserie chicken if you want faster prep, or 1.5 lbs turkey breast; if using pre-cooked meat cut back the simmer time so pasta and veg dont go mushy
• Ditalini pasta: substitute small shells, elbow macaroni, or orzo; if the soup will simmer long undercook the pasta by about 1 minute so it holds up
• Parmigiano Reggiano: swap with Pecorino Romano for a sharper, saltier bite, or grated Asiago; for a dairy free option try 2 tbsp nutritional yeast or store-bought vegan parm

Pro Tips

1) Sear the chicken first in the pot for a few minutes per side before adding the broth, it gives way more browned flavor, then add your liquid and scrape up the bits. Dont worry if it adds 5–7 extra minutes, its worth it.

2) Never add the pasta too early. Either cook it separately and toss in at the end, or add it only when the chicken is shredded and the potatoes are nearly done. Save a cup of hot broth/pasta water to loosen the soup later so it never goes gluey.

3) Use a Parmesan rind while simmering for depth, but pull it out before shredding. Also grate fresh Parm on top and taste for salt after you add the cheese because it will raise the salt level.

4) Brighten at the end with lemon and fresh parsley, not at the start. A squeeze of lemon right before serving wakes up the whole bowl, and fresh herbs give it that homemade finish.

Sicilian Chicken Soup Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I’ve perfected a Chicken Pasta Soup that relies on one unexpected pantry trick to create tender veggies, ditalini pasta, and shredded chicken all from scratch.

Pin

Servings

6

servings

Calories

426

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven (6 to 8 qt), for sautéing the veg and simmering the soup — heats evenly so potatoes wont scorch.
2. Sharp chef’s knife, for chopping onion, carrots, celery and dicing potatoes — sharpen before you start, you’ll thank me.
3. Two cutting boards, one for veggies and one for raw chicken, to avoid cross contamination.
4. Tongs, to lift the cooked chicken out whole without splashing.
5. Two forks or a stand mixer with paddle, for shredding the chicken (forks are old school, mixer is a quick hack).
6. Wooden spoon or heatproof spatula, for stirring and scraping the bottom as it simmers.
7. Measuring cups and spoons, for the broth, pasta and seasonings — dont eyeball the salt.
8. Instant-read thermometer, to check the chicken reaches 165 F or use the shred test if you dont have one.
9. Microplane or fine grater and a ladle, for grating Parmigiano Reggiano and serving bowls of soup.

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 medium yellow onion, chopped

• 2 medium carrots, sliced

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 1 1/2 pounds boneless skinless chicken breasts or thighs, for shredding

• 8 cups low sodium chicken broth

• 1 (14.5 ounce) can diced tomatoes, undrained

• 2 medium potatoes, peeled and cubed

• 1 cup ditalini pasta

• 1 bay leaf

• 1 teaspoon dried oregano

• 1/2 teaspoon crushed red pepper flakes, optional

• 1 1/2 teaspoons kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons fresh parsley, chopped

• 1/4 cup grated Parmigiano Reggiano, plus extra for serving

• 1 lemon, juiced, optional

• 1 Parmesan rind, optional for simmering

Directions

• Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat; add 1 chopped medium yellow onion, 2 sliced carrots and 2 sliced celery stalks and cook, stirring, until veggies soften about 5 to 7 minutes, then add 3 minced garlic cloves and cook 30 to 60 seconds more.
• Add 1 1/2 pounds boneless skinless chicken breasts or thighs to the pot, pour in 8 cups low sodium chicken broth and 1 (1
• 5 ounce) can diced tomatoes with their juices, then stir in 2 peeled and cubed medium potatoes, 1 bay leaf, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes if using, 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper; tuck a Parmesan rind into the pot now if you want extra depth.
• Bring to a gentle boil, skim any foam off the surface, then reduce heat to a simmer; partially cover and cook until the chicken is cooked through and the potatoes are just tender, about 15 to 20 minutes (chicken should reach 165 F or shred easily).
• Use tongs to lift the chicken out onto a cutting board; remove and discard the bay leaf and Parmesan rind; shred the chicken with two forks or, if you like a faster hack, pulse in a stand mixer with the paddle for 20 to 30 seconds.
• While the chicken rests, add 1 cup ditalini pasta to the simmering soup and cook until al dente, about 8 to 10 minutes; if the broth reduces too much, add a splash of hot water or extra broth.
• Return the shredded chicken to the pot, stir to combine and warm through for a minute or two.
• Turn off the heat and stir in 1/4 cup grated Parmigiano Reggiano and 2 tablespoons chopped fresh parsley; squeeze in juice of 1 lemon if using to brighten the flavors.
• Taste and adjust seasoning, adding more kosher salt or pepper as needed; if the pasta soaked up too much broth you can loosen with a little hot broth or water.
• Ladle into bowls, finish with extra grated Parmigiano Reggiano and a sprinkle of parsley; serve hot and don’t overcook the pasta or it’ll turn mushy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 630g
• Total number of serves: 6
• Calories: 426kcal
• Fat: 10.1g
• Saturated Fat: 2.5g
• Trans Fat: 0.02g
• Polyunsaturated: 1g
• Monounsaturated: 4.2g
• Cholesterol: 106mg
• Sodium: 577mg
• Potassium: 833mg
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 1.3g
• Protein: 40.3g
• Vitamin A: 2000IU
• Vitamin C: 10mg
• Calcium: 50mg
• Iron: 2mg