This Sicilian Chicken Soup is a rustic, soul-warming meal that is perfect for when you need comfort in a bowl. By simmering a whole seasoned chicken with hearty root vegetables, you create a deeply flavorful broth from scratch without any of the fuss of traditional stock-making.
Loaded with tender shredded chicken, soft vegetables, and ditalini pasta, this soup is thickened slightly by crushed potatoes for a texture that is rich and satisfying.
Recipe Details
- Flavor Profile: A savory, herbal broth infused with garlic, oregano, and onion, balanced by the sweetness of carrots and red bell peppers.
- Texture: The soup is hearty and thick (thanks to the mashed potato trick), filled with tender bites of chicken, veggies, and chewy pasta.
- Time: 15 minutes prep, 2 hours simmer time.
- Difficulty: Easy. It is a “one-pot” style method where the chicken cooks directly with the vegetables.
What You’ll Need
To make this recipe, you will need a very large soup pot or Dutch oven to hold the whole chicken, vegetables, and liquid. A slotted spoon and tongs are essential for removing the hot chicken. The ingredients are simple and wholesome: a whole chicken, a colorful array of fresh produce, and pantry staples like ditalini pasta and dried spices.
Ingredient Notes
- Whole Chicken – Use a 3-lb whole chicken with giblets removed. Cooking the chicken on the bone enriches the broth with collagen and deep flavor.
- Russet Potatoes – These starchy potatoes break down easily. Mashing some of them at the end naturally thickens the soup without cream or flour.
- Ditalini Pasta – This small, tube-shaped pasta is traditional for Italian soups. It fits perfectly on the spoon with the other ingredients.
- Aromatics – A mirepoix of onion, celery, and carrots provides the classic soup base, while red bell pepper adds a uniquely Sicilian sweetness.
- Chicken Bouillon – Adding a tablespoon enhances the savory depth of the water-based broth.
- Canned Tomatoes – Diced tomatoes add acidity and color to the broth.
- Spices – A blend of onion powder, garlic powder, and oregano rubs into the chicken to season the meat and the soup simultaneously.
Add-ins and Substitutions
- Greens – Stir in chopped kale or spinach in the last few minutes of cooking for added nutrition.
- Pasta – If you can’t find ditalini, small shells, tubetti, or orzo are great substitutes.
- Beans – For an even heartier soup, add a can of drained cannellini beans or chickpeas.
How to Make Sicilian Chicken Soup
- Season the Chicken: In a small mixing bowl combine the salt, pepper, onion powder, garlic powder, and oregano. Pat the chicken dry with paper towels; then rub the seasoning blend all over the chicken. Place the whole chicken in the bottom of your large pot.
- Add Vegetables and Liquid: Add the diced peppers, celery, onion, carrots, minced garlic, diced potatoes, canned diced tomatoes (with juices), chopped parsley, chicken bouillon, and water/broth. Add enough cold water/broth to cover the chicken and vegetables by about an inch.
- Simmer: Bring the pot to a boil. Once boiling, reduce the heat to medium-low, partially cover the pot with a lid, and let it simmer for 2 hours. This long cook time ensures the broth is rich and the chicken is falling-off-the-bone tender.
- Shred Chicken: Use tongs or a large slotted spoon to carefully remove the chicken from the pot and transfer it to a plate. Allow it to cool for about 15-20 minutes until it’s easy to handle. Remove the meat from the bones, discarding the skin and carcass. Tear or pull the meat into large bite-sized pieces.
- Cook Pasta: While the chicken cools, cook the ditalini pasta in a separate pot according to package directions until al dente. Drain and set aside.
- Thicken and Finish: Using a large slotted spoon or potato masher, mash some of the soft potatoes directly in the pot against the side or bottom. This releases starch and slightly thickens the soup base. Add the shredded chicken back to the pot. Taste and season with additional salt and pepper if needed.
- Serve: You can add the cooked noodles directly to the pot, or serve the soup as is and have each person add their own amount of noodles to their bowl (this prevents the noodles from getting soggy leftovers).
Pro Tip: Cooking the pasta separately is the secret to a perfect soup texture. If you cook the pasta in the soup, it will absorb too much broth and become mushy overnight. Keeping it separate allows everyone to control their noodle-to-soup ratio!
Recipe Tips
- Skim the Fat: After simmering for 2 hours, you may see some foam or excess fat on top. Use a spoon to skim this off for a clearer broth.
- Potato Size: Dice the potatoes into uniform 1/2-inch pieces so they cook evenly. If they are too large, they won’t be soft enough to mash easily.
- Cooling Chicken: Don’t rush to debone the chicken while it’s piping hot. You will burn your fingers, and you might miss small bones. Letting it rest also keeps the juices in the meat.
FAQs
- Can I use chicken parts instead of whole? Yes, you can use 3 lbs of bone-in, skin-on chicken thighs or breasts, but the whole bird gives the best broth flavor.
- How do I store leftovers? Store the soup and the pasta in separate airtight containers in the fridge for up to 4 days.
- Can I freeze this soup? Yes, the soup base freezes beautifully without the pasta. Freeze for up to 3 months. Thaw, heat, and add fresh boiled pasta when serving.
Serving Suggestions
- Crusty Bread: A loaf of rustic Italian bread or focaccia is perfect for dipping.
- Cheese: A generous sprinkle of Parmesan or Pecorino Romano cheese on top adds a salty, savory finish.
- Salad: Serve with a simple arugula salad with lemon vinaigrette to cut through the richness.
Make This Recipe in Advance
- Soup Base: This soup tastes even better the next day as the flavors meld. Make the soup base a day ahead.
- Pasta: Boil the pasta fresh when you are ready to eat, or boil it ahead, toss with a little oil, and store in a baggie in the fridge.
Sicilian Chicken Soup
- Total Time: 2 hours 15 minutes
- Yield: 8 Servings 1x
Description
This Sicilian Chicken Soup is a rustic, soul-warming meal that is perfect for when you need comfort in a bowl. By simmering a whole seasoned chicken with hearty root vegetables, you create a deeply flavorful broth from scratch without any of the fuss of traditional stock-making. Loaded with tender shredded chicken, soft vegetables, and ditalini pasta, this soup is thickened slightly by crushed potatoes for a texture that is rich and satisfying.
Ingredients
The Spice Rub
- 1 (3 lb) whole chicken, giblets removed
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
The Soup Base
- 1 1/2 cups yellow onion, diced
- 1 1/2 cups celery ribs, diced
- 1 1/2 cups carrots, diced
- 1 red bell pepper, diced
- 2 medium Russet potatoes, peeled and diced into 1/2-inch pieces
- 5 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1/4 cup fresh flat-leaf Italian parsley, chopped
- 4–6 cups chicken broth
- 4 cups water
- 1 tablespoon chicken bouillon (paste or granules)
The Finish
- 1/2 pound Ditalini pasta (uncooked)
Instructions
Season the Chicken
In a small bowl, combine the salt, pepper, onion powder, garlic powder, and oregano. Pat the whole chicken dry with paper towels. Rub the seasoning blend thoroughly all over the chicken. Place the chicken in the bottom of a very large soup pot or Dutch oven.
Add Vegetables & Liquid
To the pot, add the diced onions, celery, carrots, bell pepper, potatoes, minced garlic, canned tomatoes (undrained), and parsley. Pour in the chicken broth, water, and chicken bouillon. Note: Ensure there is enough liquid to cover the chicken and vegetables by about an inch.
Simmer
Bring the pot to a boil. Once boiling, reduce the heat to medium-low. Partially cover with a lid and simmer for 2 hours. This long cook time tenderizes the meat and creates a rich broth.
Shred Chicken
Use tongs or large slotted spoons to carefully remove the whole chicken from the pot. Transfer it to a plate or cutting board. Let it cool for 15–20 minutes until safe to handle. Remove the meat from the bones (discarding skin and carcass) and tear into bite-sized pieces.
Cook Pasta
While the chicken cools, cook the ditalini pasta in a separate pot of boiling salted water according to package directions until al dente. Drain and set aside.
Thicken the Soup
Before adding the chicken back, use a potato masher or spoon to smash some of the soft potato cubes directly in the broth. Why? This releases starch and naturally thickens the soup, giving it a hearty, rustic texture.
Finish
Return the shredded chicken to the pot. Stir well. Taste and adjust salt and pepper if needed.
Serve
Ladle the soup into bowls and spoon the cooked pasta directly into each serving. (Keeping the pasta separate prevents it from getting mushy in leftovers).
Notes
The Potato Trick: Don’t skip mashing the potatoes! It is the secret to the soup’s velvety texture without using cream or flour.
Pasta Management: Always cook the pasta separately. If you cook it directly in the soup, it will absorb all that delicious broth you spent 2 hours making and turn into a mushy stew overnight.
Fat Removal: After the long simmer, you might see foam or fat on the surface. Skim this off with a spoon before serving for a clearer broth.
Storage: Store the soup base and the cooked pasta in separate airtight containers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup / Dinner
- Method: One-Pot / Simmering
- Cuisine: Italian-Style
Nutrition
- Serving Size: 1 Bowl
- Calories: 380
- Sugar: 4g
- Sodium: 1250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
Keywords: sicilian chicken soup, whole chicken soup recipe, ditalini pasta soup, rustic italian soup, homemade chicken broth, comfort food recipes, hearty winter soups
