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