Amazing 8-Serving Sicilian Chicken Soup

Name: Amazing 8-Serving Sicilian Chicken Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 large yellow onion; 3 large carrots; 3 stalks celery; 1 large red bell pepper; 4 cloves garlic; 1 1/2 pounds Yukon Gold potatoes; 2 pounds bone-in, skinless chicken thighs; 1 can (14.5 ounces) diced tomatoes, undrained; 8 cups chicken broth; 2 dried bay leaves; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 cup dry ditalini pasta; 1/4 cup chopped fresh parsley; 1 tablespoon fresh lemon juice

By anna Boncoeur On November 2, 2025

Jump to Recipe·Print Recipe

If you’re anything like me, you crave meals that feel deeply comforting but don’t demand you spend hours over a hot stove after a long day. That’s why I’m so excited to share my absolute favorite weeknight hero: Sicilian Chicken Soup. I’m Anna, and I’m passionate about bringing simple, flavorful chicken recipes into your kitchen to make everyday cooking easier and way more joyful.

This rustic soup is packed with tender chicken, hearty potatoes, and those perfect little bits of ditalini pasta swimming in a savory tomato-herb broth. It truly tastes like it simmered all day, but trust me, we can get this on your table in about an hour. Forget the fussy stuff; this Sicilian Chicken Soup is pure, honest comfort food, and it’s about to become your family’s new favorite.

Table Of content

Gathering Your Ingredients for Sicilian Chicken Soup

To make this incredible, hearty soup, you don’t need fancy ingredients—just good, honest staples! We’re aiming for about eight generous servings here, so make sure you have enough carrots and potatoes to go around. Remember, uniformity in chopping is key so everything cooks evenly. I always lay everything out like this before I even think about turning on the stove. It keeps me sane!

It’s important to have everything prepped and ready because once we start sautéing, things move quickly. Don’t worry about the oven; this is all stovetop magic in one big pot!

Essential Components of Sicilian Chicken Soup

The star here is the chicken. I insist on bone-in, skinless chicken thighs, and here’s why: the bones and the dark meat release so much wonderful collagen and natural chicken flavor right into that broth as it simmers. That’s what gives this Sicilian Chicken Soup that rich, deep flavor that tastes like it cooked for hours. We want that depth!

For the vegetables, we’re using Yukon Golds because they are waxy and hold up beautifully when boiled—no one wants mushy potatoes. And don’t skimp on the fresh parsley at the end; that little bit of green really wakes up the whole pot!

Here’s everything you need to pull together this rustic Italian soup:

Ingredient	Amount	Preparation
Olive Oil	2 tablespoons
Yellow Onion	1 large	diced
Carrots	3 large	diced
Celery	3 stalks	diced
Red Bell Pepper	1 large	diced
Garlic	4 cloves	minced
Yukon Gold Potatoes	1 1/2 pounds	cubed (3/4-inch)
Chicken Thighs	2 pounds	bone-in, skinless
Diced Tomatoes	1 (14.5 oz) can	undrained
Chicken Broth	8 cups
Dried Bay Leaves	2
Dried Oregano	1 teaspoon
Kosher Salt & Pepper	1 teaspoon salt, 1/2 teaspoon pepper
Dry Ditalini Pasta	1 cup
Fresh Parsley	1/4 cup	chopped
Fresh Lemon Juice	1 tablespoon

Necessary Equipment for this Sicilian Chicken Soup Recipe

You’ll definitely need a good-sized cutting board and a sharp knife for all that chopping. Since this recipe cooks low and slow for a bit, a heavy-bottomed Dutch oven is essential—it distributes heat so nicely. Oh, and please grab a meat thermometer! Checking that chicken to make sure it hits 165°F is non-negotiable for safety.

Step-by-Step Guide to Preparing Sicilian Chicken Soup

Alright, let’s get cooking! This is where the magic happens. We’re moving swiftly now that everything is prepped. Remember, the goal is to build layers of flavor, so don’t rush the sautéing step!

Preparing the Aromatics and Vegetables

First things first, make sure all those foundational veggies—the onion, carrots, celery, and red bell pepper—are diced into uniform pieces, about half an inch big. This is crucial! If some pieces are tiny and others are huge, you end up with some veggies mushy while others are still crunchy. We want them all tender at the same time. After chopping, mince up those four cloves of garlic. Keep everything close by!

Building the Savory Base of Your Sicilian Chicken Soup

Grab your Dutch oven and heat up that two tablespoons of olive oil over medium heat. Toss in the diced onion, carrots, celery, and pepper. Let them sweat it out for about eight minutes. You’re looking for them to soften up nicely—they shouldn’t brown much, just get sweet. Once they look softer, stir in the minced garlic, the dried oregano, salt, and pepper. Cook that for just one minute more until you can really smell that fragrant garlic. Wow, that smell alone is half the battle won!

Simmering the Chicken and Potatoes in Tomato Herb Broth

Now we add the liquid! Pour in the eight cups of chicken broth and that can of undrained diced tomatoes. Use your spoon to scrape up any tasty brown bits stuck to the bottom of the pot—that’s pure flavor! Gently nestle those raw bone-in chicken thighs and your cubed potatoes right into the liquid. Don’t forget the two bay leaves! Bring the whole pot up to a rolling boil, then immediately reduce the heat way down low, cover it up, and let it simmer gently for 25 minutes. You must check the chicken at the end of this time; use your thermometer to ensure the thickest part of the thigh has reached 165°F.

Finishing the Sicilian Chicken Soup with Pasta and Chicken

Once the chicken is perfectly cooked, carefully transfer those thighs to a cutting board. Now, turn the heat back up on the pot to medium-high. We’re going to cook the ditalini pasta right in that flavorful broth now! Stir in the cup of dry pasta and let it boil, uncovered, for about 10 minutes, or until the pasta is tender but still has a little bite—al dente. While that’s cooking, shred all the meat off the cooked chicken bones, tossing the bones away. Once the pasta is done, return all that lovely shredded chicken meat back to the pot.

The Final Touches for the Best Sicilian Chicken Soup

This last step is what makes this Sicilian Chicken Soup taste bright and fresh, not just heavy! Take the whole pot off the heat completely. Fish out those two bay leaves and toss them. Finally, stir in that quarter cup of fresh chopped parsley and the tablespoon of fresh lemon juice. That lemon juice just cuts through the richness and makes the tomato and herbs sing. Taste it now, and add a little more salt or pepper if you think it needs it!

Tips for Perfect Sicilian Chicken Soup Success

This Sicilian Chicken Soup is designed to be forgiving, but a few little tricks from my kitchen will ensure yours tastes absolutely authentic every single time. It’s all about respecting the ingredients and knowing how they behave in the long simmer. Don’t feel stressed if your first batch isn’t perfect—we all learn as we go!

The biggest secret to making this soup truly great isn’t some fancy spice; it’s paying attention to the texture of the vegetables and the quality of the chicken flavor we build right at the start. Follow these two simple tips, and you’ll be serving up incredible bowls! See more inspiration here.

Choosing the Right Potatoes for Sicilian Chicken Soup

I wrote Yukon Golds in the recipe for a reason! These are waxy potatoes, and they are your best friend here. Starchy potatoes, like Russets, tend to break down too much when they simmer for 25 minutes, turning your soup into a thick, cloudy stew. Waxy potatoes, however, keep their shape beautifully, giving you those lovely, firm cubes of potato that contrast perfectly with the soft chicken and pasta in your Sicilian Chicken Soup.

Maximizing Broth Flavor in Your Sicilian Chicken Soup

We talked a little about this, but I want to stress it again: use the bone-in, skinless chicken thighs. Yes, boneless breasts are faster, but you miss out on so much depth! When you simmer those thighs, the bones release gelatin and marrow that naturally thicken and enrich the broth without needing any flour or cornstarch later. It’s Mother Nature’s flavor booster, and it’s the key to that rustic taste!

Common Questions About This Sicilian Chicken Soup (FAQ)

I know when you’re trying a new recipe, especially one you want to become a staple, you have questions! I’ve gathered the most common things people ask me about this Sicilian Chicken Soup. Hopefully, this saves you a trip to the comments section!

Can I use boneless chicken instead of bone-in for this Sicilian Chicken Soup?

You absolutely can, but you’ll lose some of that incredible depth of flavor we talked about. If you must use boneless, skinless chicken breasts or thighs, reduce that initial simmer time significantly. Instead of 25 minutes, only simmer them for about 12 to 15 minutes, just until they are cooked through (165°F). You’ll need to shred them immediately and then proceed with cooking the pasta, but be prepared to add a little extra seasoning or maybe a dash of poultry bouillon cube to boost the broth flavor back up.

How long does this Chicken and Potato Soup keep in the refrigerator?

This hearty Chicken and Potato Soup keeps wonderfully! Because it has pasta in it, the noodles will absorb a lot of the liquid overnight. You can store leftovers in an airtight container in the fridge for up to four days. When you reheat it, you’ll likely need to add a splash or two of extra chicken broth or water to loosen it back up to that perfect soup consistency.

What kind of pasta works best if I do not have ditalini?

If you can’t find ditalini—those tiny little tubes—don’t panic! This soup is very adaptable. Any small pasta shape works great for a Ditalini Pasta Soup substitute. Try using orzo, small elbow macaroni, or even broken spaghetti if that’s all you have on hand. Just follow the same timing: boil it directly in the broth until it’s al dente, about 8 to 10 minutes, depending on the shape.

Storage and Reheating Instructions for Leftover Sicilian Chicken Soup

One of the best things about making a big pot of Sicilian Chicken Soup is having leftovers! Because this soup has both pasta and potatoes, it thickens up considerably overnight as everything absorbs the broth. Don’t toss it out—it’s still delicious!

When you store it, use an airtight container. I like to keep mine in the fridge for up to four days. When you’re ready to eat it again, you absolutely need to thin it out. Just bring the soup to a simmer on the stove and stir in a splash or two of extra chicken broth or even just water until it reaches your preferred soup consistency again. It reheats beautifully!

Storage Method	Duration	Reheating Tip
Refrigerator (Airtight Container)	Up to 4 days	Simmer gently, adding extra broth/water
Freezer (Freezer-Safe Container)	Up to 3 months	Thaw overnight in the fridge before reheating

Understanding the Nutrition in Your Sicilian Chicken Soup

I always say that comfort food shouldn’t leave you feeling weighed down, and this soup is proof! Since this recipe makes eight generous servings, the numbers look pretty good per bowl. Keep in mind these are estimates based on the ingredients listed, so your exact figures might vary slightly depending on your specific chicken and oil usage.

Nutrient	Estimate Per Serving
Calories	310
Fat	9g
Carbohydrates	32g
Protein	24g

Share Your Experience Making Sicilian Chicken Soup

I truly hope this recipe brings as much warmth to your kitchen as it does to mine. This Sicilian Chicken Soup is one of my most treasured simple meals, and I’d absolutely love to hear what you think! Did you use fresh lemon zest? Did your family love the ditalini pasta?

Take a moment to leave a rating below and share your cooking story. Happy cooking!