Chicken soup has never been easier! Warm up with a huge bowl on a cold winter day. All from scratch with tender chunks of veggies, ditalini pasta, and shredded chicken. Yum!
There is no doubt that we are a HUGE soup loving family. I grew up eating soups and borscht as a kid. It was a staple in our household. Always some type of soup before the main meal. It’s filling, full of veggies and belly warming good. Now I make soup for my kiddos all the time.
Like year round. No joke. There is always soup in our fridge. In the winter time, I like to make thicker soups, stews, and chili. In the warmer months, it’s usually more lighter type soups. Both of my kids love, love soups so that gives me even more motivation to make them.
This Sicilian Chicken Soup is somewhat in between. If you love Carrabba’s Mama Mandola’s Chicken Soup then you will love this soup! This is my attempt to recreate their famous soup recipe. It is absolutely out of this world good! It’s got chunky veggies, shredded chicken, fresh herbs, and plenty of slurpy homemade chicken broth. Serve it year round with crusty bread and you have yourself a complete meal.
I love how easyyyy it is to make this soup. You start off by adding all ingredients through bay leaves into a large stock pot. Bring to a simmer. Add garlic and parsley. Then simmer until the chicken is falling off the bones, about one hour. Then you take the chicken out and shred it. While you’re doing that, in a separate medium sauce pan, cook the pasta. The reason you cook the pasta separately is to avoid having a super thick soup as the uncooked pasta will soak up all the liquid. Then you add the shredded chicken and pasta back into the pot, give it couple stirs and that’s it.
Just like any other soup, this one just gets better and tastier over days. I make this exact serving and it lasts us a good week. We love it with crusty bread and plenty of sour cream.
- 2½ lbs. split chicken breast with ribs, skin removed
- 1 medium yellow onion, chopped
- 3 celery ribs, diced
- 3 medium carrots, peeled + diced
- 1 large green bell pepper, cored + diced
- 2 medium russet potatoes, peeled + diced
- 1 (14.5 oz) can diced tomatoes (I used no salt added)
- 2 dry bay leaves
- 2 large (or 4 small) garlic cloves, chopped
- ½ cup chopped fresh parsley
- ½ cup dry ditalini pasta
- salt and pepper
- Add chicken, onion, celery, carrots, bell pepper, potatoes, tomatoes, and bay leaves to a large (atleast 6-quart) stock pot or dutch oven. Add cold water to cover by 1 inch. Cover and bring to a boil over high heat.
- Add garlic and parsley. Season with salt and pepper to taste. Reduce heat to low and simmer, partially covered, until chicken is falling off bones, about 1 hour.
- Remove chicken to a large bowl and cool for about 10 minutes, then shred the chicken, discarding the bones. Keep the soup in the pot simmering.
- Meanwhile, cook pasta in a medium pot according to package directions until tender. Drain. Do not add uncooked pasta to the soup or it will soak up too much liquid and make the soup super thick.
- Add chicken and pasta to the pot. Give it couple good stirs. Taste for salt and pepper. If the soup is too thick, add ½ - 1 cup of water and bring to a slow simmer. Discard the bay leaf. Serve hot.