Sicilian Chicken Soup
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.
This sicilian chicken soup is inspired by Carrabba’s chicken soup recipe and pairs phenomenal with crusty bread or a light veggie pasta, such as 20-Minute Sun-Dried Tomato Pasta with Spinach.
Carrabba’s Chicken Soup
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. Now I make soup for my own kids pretty much year round.
In the colder months, I like to make thicker type of soups, stews, and chili. In the warmer months, I stick to lighter soups. All three of my kids absolutely love soup so that gives me even more motivation to make it.
This Italian chicken soup recipe is somewhat in between. It’s inspired by Carrabba’s Mama Mandola’s Chicken Soup Recipe. Made with chunky veggies, shredded chicken, and plenty of delicious homemade broth.
The best part is that it’s a dump and go type of recipe. Basically, you load up your soup pot with all the ingredients and let your stovetop do all the work. It does not get easier than that!
Ingredients
- Chicken Thighs – you want bone-in-skin-on thighs. If you were going to splurge on anything in this recipe, splurge on good quality chicken. I like to buy organic or pasture-raised chicken whenever I can. That way you’ll get the best flavor out of the chicken.
- Veggies – onions, celery, carrots, bell pepper, and potatoes
- Canned Tomatoes – no salt diced tomatoes are what you want. If using salted tomatoes cut down on salt.
- Aromatics – dry bay leaves and fresh garlic
- Chicken Stock – I love using a combination of store chicken stock plus water to make a quick soup. Just make sure it’s low-sodium, otherwise, you’ll have to cut down on salt.
- Salt – it’s very important to season the soup well from the start since everything basically gets added in at the same time. See my detailed note in the recipe about the salt.
- Pasta – ditalini pasta is typically used in rustic Italian soups. A good substitute would be tubetti or orzo pasta.
- Parsley – fresh parsley is ideal. Don’t like parsley? Try fresh basil.
How Do You Make a Good Soup?
It all starts with chicken. Preferably high quality organic, pasture-raised, or grass-fed chicken.
I personally love to use an entire chicken for homemade broth when possible. However, when I’m in the rush, bone-in-skin-on chicken thighs are my go-to.
Chicken thighs cook quickly and the meat is always tender. So you can use them to make the broth and then shred the meat to use in soup.
The broth is always perfect with just the perfect amount of body and savory flavor.
How to Make Sicilian Chicken Soup
Step 1: In a large soup pot, at least 6-quart, combine the chicken, onions, celery, carrots, bell pepper, potatoes, tomatoes, bay leaves, garlic, stock, and water.
Cover and bring to a boil. Reduce heat and simmer partially covered until chicken is tender about 30 minutes.
Step 2: Remove chicken from the pot and set aside. Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender.
Step 3: Shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done.
Step 4: Discard the bay leaves. Stir in parsley and serve.
Katya’s TIP: Love thicker chicken soup? Simply put a tablespoon of flour into a small bowl and stir in 2-3 tablespoons of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.
More Ways to Add Flavor
Add more flavor to your chicken soup by adding dried parsley, onion powder, or garlic powder. I recommend adding 1/2 to 1 full teaspoon.
Another great way to add more flavor is to add a splash of vinegar (any kind) or a squeeze of fresh lemon juice.
What Goes With Chicken Soup for Dinner?
The possibilities are endless when it comes to serving chicken soup. My simple go-to is always soup with some crusty bread or these pillowy soft mini cheese balls.
Or you can definitely make a complete meal out of the soup with some of these satisfying sides:
- Avocado Egg Salad – serve it on a crusty piece of bread.
- Avocado Caesar Salad with Cucumbers – this salad is so crisp and fresh. Feel free to add more veggies to it.
- Kale Salad with Butternut Squash and Cranberries – it’s the ultimate fall/winter salad. Loaded with so many colorful fresh veggies.
- Twice Baked Spaghetti Squash with Garlic Cheese – it’s so cheesy and satisfying!
- All Veggie Sandwich – you can’t go wrong with a soup and sandwich combo.
Video: How to Make Sicilian Chicken Soup
More Chicken Soup Recipes
- Chicken Split Pea Soup
- Vietnamese Chicken Noodle Soup
- Chicken and Rice Soup
- Creamy Chicken Noodle Soup
Sicilian Chicken Soup
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Soup
- Method: Simmer
- Cuisine: Italian
Description
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!
Ingredients
- 4 bone-in-skin-on chicken thighs, 2 pounds
- 1 medium onion, chopped, about 1 cup
- 3 celery ribs, chopped, about 2 cups
- 3 medium carrots, chopped, about 1 1/2 cups
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes (1 pound), peeled and cut into 3/4-inch cubes
- 4 cloves garlic, chopped
- 1 (14.5 oz) can no-salt diced tomatoes
- 2 dry bay leaves
- 1 Tbsp. kosher salt
- 1 (32. oz) carton low-sodium chicken stock
- 4 cups water (or chicken stock)
- 1/2 cup dry ditalini pasta
- 1/2 cup fresh chopped Italian parsley
- Fresh black pepper, to taste
Instructions
- In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- Add chicken stock and water. Season to taste with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender and easily falling off the bones. Remove chicken from the pot with a pair of tongs.
- Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Don’t forget to stir the soup couple times so the pasta does not stick.
- Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. Taste the veggies, especially the potatoes for doneness.
- Discard the bay leaves. Stir in parsley and serve.
Notes
- Chicken: Another option is to use chicken drumsticks. I do not recommend chicken breast for this recipe.
- Salt: I’m always hesitant to indicate the amount of salt in recipes since not all salt is created equal. But it’s really important that this soup is seasoned well. I recommend starting with 1 tablespoon of kosher salt and then tasting the soup before adding the pasta. If it’s lacking salt, add a little more to taste.
- Spiciness: Carrabba’s chicken soup recipe has a spicy taste to it. If you like, add 1 1/2 teaspoons of black pepper to the soup for a spicy taste.
- Original recipe: Original recipe that I published in 2015 called for split chicken breast. However, after re-testing the recipe numerous times I found that it was lacking some flavor. Therefore the new and improved recipe is made with bone-in chicken thighs. The rest of the recipe did not change.
Nutrition
- Serving Size:
- Calories: 260
- Sugar: 4.6 g
- Sodium: 177.3 mg
- Fat: 4.1 g
- Carbohydrates: 19.9 g
- Protein: 34.7 g
- Cholesterol: 103.4 mg
Keywords: chicken noodle, chicken soup, winter, comfort food, dump and go
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Wow! I never comment on recipes but, this is phenomenal! I made minor changes, but nothing crazy. Thank you so much! My love is sick and he devoured this soup and said it’s delicious!
★★★★★
I’m so happy you enjoyed it! Thank you for the feedback.
Made a pot of this today for our Pastor and his wife for healing. He said it is AWESOME!
I was short on time so I did use 2 hot, fresh rotisserie chickens, and a bag of frozen cubed potatoes. Also, I seared the celery, onions, then carrots and garlic in olive oil.
It turned out awesome.
★★★★★
I’m so happy it turned out well for you!
This soup is delicious! I will make this again for sure! Thank you for the recipe!
The chicken thighs add to the flavor and it was fast and easy. I think I will cook and add the pasta separately next time, because not everyone eats at the same time.
★★★★★
Could I do this in a slow cooker? If so would I need to make any adjustments?
I’ve never made this in a crockpot but I’m sure few a few modifications it’s possible.
Really good! Only changes I made was I browned the vegetables before adding stock. Also added some fresh spinach at the end. Will definitely make again!
★★★★★
Just threw this together in 10 minutes to get a fast meal to the family on a busy weeknight. Went well with a freshly baked crusty loaf of sourdough bread I made. Perfect meal for cooler weather. If I had more time I would have cooked the veggies down a little in with some of the seared/rendered chicken fat as another commenter suggested, but it’s delicious on it’s own by combining everything in one pot and letting it cook! This will now be in my soup rotation. Well done on the recipe and thank you so much! If you’re wondering if this is a good recipe, it’s fantastic and a surefire winner that doesn’t take up a ton of your time!
★★★★★
Thank you so much for your feedback!
Just made this for my family and colleagues – absolutely perfect!
★★★★★
I didn’t go the ‘Dump and Go’ route either. I browned the skin on chicken thighs and used the rendered fat to soften the veggies. Added the mostly stock and bay leaves , brought to a boil and added the bone in thighs to simmer for 45 mins or so. Removed and pieced up the chicken, added tomatoes, Added the cooked pasta and simmered a bit longer.
Made this using the recipe from 12/15/2015: split chicken breast with ribs. I’ve been making this recipe using chicken breast because my DH does not like other parts of chicken. Other adjustments I’ve made and kept were sauteing the onions, carrots, pepper and celery first, then adding to the pot. I did not use water but chicken broth, which makes it more flavorful. Thanks for sharing. 🫶
Betty
★★★★★
So delicious! I left out the peppers and for there potatoes I had a cop or so of leftover herb de Provence seasoned potatoes so I threw them in and that gave a little nice flavor on top of this already-great recipe. I will be making this again!
★★★★★
Instead of dumping all at once, I seared the salt and pepper seasoned chicken thighs for a couple minutes on each side, removed, and sautéed the veggies (except garlic, potatoes, and tomatoes) for about five mins. I then added the garlic and let cook until fragrant, about 45 seconds, then added the remainder of the ingredients. I also used chicken broth to replace the water. The soup still needed lots of salt at the end, even though my broth and stock were not low sodium.
★★★★
I LOVED your recipe and all the ingredients! For myself, I like to overindulge with additional ingredients for my own personal tast it may not be for everyone though:)
I put 1 can diced tomatoes in a separate bowl, I added about 5 tablespoons of brown suger then wisked together and let it sit to obsorb.
Instead of water, I use 4 containers of the organic chicken stock. I like my soups to be sweet and very flavorful so I double the garlic, add 4 slices of chopped ginger and rosemary( ginger and rosemary not in the original recipe) I added 1 bag of sweet corn (not in original recipe) everything is then put in the cast iron pot. The brown sugar added to the tomatos really makes the soup extra yummy!
*taste and *sugar. Sorry just noticed grammar errors.
I wanted to make this but adding water? I see so many recipes that say add water to a soup. Water means diluting flavor. I’m Italian and you NEVER add water to a soup. Straight broth NOT low sodium because low sodium means no favor. Would love to make this but nope!
Should I use less water if I don’t want potatoes in the soup?
You can if you want it less brothy
Thank you so much for this fantastic yet easy recipe! I seasoned the chicken with a little Italian seasoning and browned it first before adding the rest of the ingredients. Instead of water I used another carton of broth. It was so good my picky vegetable hating teen gobbled it up and said this soup is the only way she will eat vegetables from now on! A win for this mama!
★★★★★
Thank you so much for this fantastic recipe! I seasoned the chicken with a little Italian seasoning and browned it first before adding the rest of the ingredients. Instead of water I used another carton of broth. It was so good my picky vegetable hating teen gobbled it up and said this soup is the only way she will eat vegetables from now on!
★★★★★
The soup was very very good I made a double batch. But I checked all the vegetables by hand so I would say the prep time took me more like 30 minutes if I had used a food processor to chop everything maybe it would’ve been 10 to 15 minutes. But it was still worth it!
I made this today. Tastes wonderful. I put in too much pasta cause my honey likes a lot more, would add some more chicken broth next time or less pasta. Also need to try fresh Italian parsley. But great flavor!! Thank you
Cook the pasta separately so it doesn’t soak up the soup broth
I love this delicious soup!
Thanks for the recipe.
Can’t stop eating it, yum
★★★★★
So tasty!! Thank you!!
★★★★★
Thank you!
I omitted the corn starch and added a can of cream of chicken soup and a can of cream of celery soup. I’ve made this a few times now. The first time I thought it was bland, so I tried adding the cream soups for both flavor and as a thickening agent and it made it delicious!
★★★★★
There’s no corn starch in this recipe.
Here you have given me chicken soup ni recipe. I feel different which I will make at home.
Thanks for sharing great stuff.
Best Regards,
– Deepa’s Reviews
★★★★★
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
★★★★★
I’m so happy to hear that! Thank you for the feedback.
Awesome recipe! Thanks for sharing and making it so easy to follow!
★★★★★
Thank you Anna!
Hi I am thinking about making this can you use a rotisserie chicken for the chicken.
No – I do not recommend rotisserie chicken. You want to use raw chicken to make the broth.
Making this soup tonight! It smells great. Is it really only half a cup of dry pasta? That doesn’t seem like a lot. Thanks!
It doesn’t seem a lot at first but normally pasta will double in size when cooked.
EXCELLENT! I did use boneless skinless chicken breast – one that I seasoned with s&p and italian seasonings then seared in the bottom of the pot in a little bit of olive oil (then deglazed the pot with a little chicken broth) (after searing i sliced the chicken so it would cook quicker – shredded after simmering in the soup after 30 mins), and one that was already cooked that i shredded into the soup. No fresh parsley so just added a couple tablespoons of dried. This will go into my regular rotation of soups – it was just delicious! and crazy for me…i had all the other ingredients on hand!
★★★★★
searing the chicken breast then deglazing all those rich browned bits from the bottom of the pot adds depth and flavor to the soup. I also added a heaping teaspoon of italian seasonings to the soup. AND the only chopped tomatoes i had (low sodium) included basil and garlic, which probably added to the flavor also.
That’s great to hear! Thank you Shar.
This was so delicious my husband ate two servings. I added 1 1/2 tsp. Penzey’s Tuscan Sunset Herb Blend at the same time the bay leaves went in the pot. We also grated fresh Parmesan cheese to top off our bowls. Next time I make this recipe I plan on trying Lacinato kale for additional flavor and nutrition. Thank you Katya!
★★★★★
Thank you! So happy to hear you enjoyed it.
Has potential but not enough seasoning to cover the amount of ingredients and fluids. Our Dinner club gave it a 3 out of 5.
★★★
Sorry that didn’t work out for you!
I think it’s really important to know that people need to go to Carrabba’s and have a bowl of this soup before making it. It’s a very peppery soup at the restaurant, I am post covid and have lost my taste and smell. I’m getting some taste back I’ve lost taste for a lot of things but the one thing is for sure as I use a lot of seasonings, a lot of fresh ones, in everything I make. Again this soup at Carrabba’s Restaurant is spicy, while I was there I asked what it was because it tasted very peppery to me and they agreed that it was. I have seen another recipes that are copycat Sicilian chicken soup they might add a few flakes of red pepper flakes, not much, but after all it is called spicy cecilian chicken soup so it has to have a punch to it. Add more pepper, I sure do. We love this soup, and I only had it for the very first time at the restaurant last July and it’s become a favorite of mine and my daughters. I’m making it as I text this message. Just getting all my vegetables diced up and I’m going to start throwing it down the stove and it’s 7:00 at night, but I can’t wait. Also I did pick up a small rotisserie chicken for this because I knew that I was going to be making it late and I wanted to get it done, but I’m a damn good cook so I know how things should taste and while I have my daughter who is my taster. Try more spice Don’t add all that cream soup stuff! That’s not what this soup is supposed to be.
I have leftover shredded chicken from a salsa chicken I made. Can I use this with this recipe? And if so when do I add the shredded chicken??
If you’re using shredded chicken, I would substitute water with additional chicken stock, otherwise, the soup will be lacking flavor. You can add the shredded chicken at the end for it to simply heat up.
I made this in the crockpot. I just cooked the noodles separately and then when done. It was delicious
That’s great! Thank you for sharing Sherry.
I made it and it was exceptionally tasty.
★★★★
Delicious chicken soup…..i tried it.
Hi Katy’s:
Do you have an instant pot version of this recipe?
Hi Victoria: Unfortunately, at this time I do not have an instant pot version.
Hi Katya!
Thank you for contributing! 20 Soups, Stews, Salads (and Desserts!) You Can Make With White Beans. https://parade.com/1036178/nettiemoore/best-white-bean-recipes/ I appreciate any social shares and comments! Nettie
Thank you for sharing this recipe! I’ve made it a few times now and love it. I especially love it because my family are decendants of Carrabba’s which makes this recipe even more special. Thanks again!
★★★★★
That’s so great! Thank you Kim.
I wasn’t expecting to be wowed by this recipe but had everything on hand and was craving soup and grilled cheese. This soup was amazing!! Im so thankful there’s a little leftover for tomorrow. I used 4 cups of homemade chicken broth (Only added a little water at the end) and simmered that with 5 frozen chicken tenders while sautéing the veggies. I left out the potato and used elbow noodles, shredded the chicken and tossed everything together until the noodles were done. Fabulous!!! Definitely a winner.
★★★★★
Thank you!
Great recipe for a delicious soup. Relatively quick and easy to prepare.
Thank you!
Do you brown the chicken and veggies first or throw it all in?
No need to brown. You throw everything at once.
This soup is absolutely delicious !! My entire family loves it (teenage boys and all) and it has become one of my weekly regulars. I was just wondering if you had any ideas on how I can spice it up a bit. I’ve used the green chili peppers but I wasn’t a fan. Any ideas would be appreciated!!
Thanks again for the recipe! ????????????????
★★★★★
Thank you Michelle! So happy to hear that. You can always add cayenne pepper, red chili flakes, or serve the soup with thinly sliced jalapeno peppers for some spice.
I’ve been looking for a recipe like this forever. I was a bit squeamish about using chicken thighs but knew I needed them for the flavor. I simply use the whiter parts of the meat when I put it back into the soup. I’ve also used whatever bell pepper is available – it’s great with red, orange or yellow too. Highly recommend this recipe! I’ve made it several times now.
★★★★★
Thank you for a positive review. So glad you love the soup.
Excellent recipe! Did not change a thing! My entire family loved it!
★★★★★
So happy to hear that! Thank you Teri.
This was a great recipe! I made it with a few alterations and it was delicious. I caramelized the carrots, onions and garlic with some dried parsley, basil and oregano and added them in at the end with the shredded chicken.
Also used fresh grated tomatoes with no skins and a little bit of tomato sauce. Would likely throw in some spicy red peppers next time as well.
★★★★★
It sounds delicious! Thank you for feedback. I’m glad you enjoyed the soup.
Used homemade chicken stock made from chicken paws for all the liquid (low-sodium) and added a can of drained cannellini beans.
Great recipe! Made it for family during a blizzard and it was gone in a flash!
Thanks!
★★★★★
Yum! That sounds delicious. Thanks for your feedback.
Did you include the tomato juice from the can? Or just the tomatoes?
All of it…tomatoes and juice.
Absolutely delicious! Forgot about the bell pepper but still turned out amazing! Will be making this again!
★★★★★
That’s so great! Thank you for your review.
This is my favorite chicken soup recipe – so much flavor! I use a little less salt, and I also use red potatoes (so I don’t have to take the time to peel them and can just dice them up skin on). Thanks for sharing!
★★★★★
What a great idea! Thank you Michelle. So happy to hear you enjoy this soup.
Can I used leftover cooked Turkey from Thanksgiving that I had frozen
Is it bone in? Then it could possibly work. You want the flavor from bone in meat, otherwise, the soup will be lacking flavor.
This came out perfect! I used fire roasted tomatoes instead of plain and substituted corn for potatoes. Omitted bell pepper. Going to try this with 2 Chicken Breasts w/ Ribs next time – they’re my go to for anything shredded! And they yield more white meat.
How do you make this with a whole chicken? How long do you cook it? And is everything else the same?
You can make it with whole chicken but you’ll need to cut the chicken into pieces and use 2 pounds of it. I think most whole chickens on the market range around 4 pounds. Everything else is the same. If you’re using breast for the soup, just check on it. Depending on size it might require a little less or more cooking time.
Crap I just added the Italian parsley in the beginning instead of the end. I hope it still turns out ok!
You should be totally fine!
This sounds delicious! Would it be okay with boneless, skinless chicken thighs?
You might lack little flavor with boneless thighs but I think they’ll work.
Absolutely delicious! And so easy. Thank you!
★★★★★
Thank you!!!
Can you make this in the slow cooker?
I think it can totally work, however, I’ve never tried this specific recipe so I can’t answer with certainty as far as timing, etc.
Can I freeze this after I make it? Just not sure how the pasta will hold up after being frozen.
You definitely can. The pasta will probably be a little soft but should taste fine.
Looks amazing! Question, do I cook the chicken first or am I adding uncooked?
You add raw chicken. It will cook with the veggies.
Very tasty soup. I made for a very large group of women and they were all complimenting and wanting the recipe. Delicious!!
★★★★★
Thank you! I so happy you enjoyed it.
Best soup it came out delicious only omitted potatoes & tomatoes. Definitely a keeper my husband & I both had 2 bowls for dinner. KUDOS!!
★★★★★
Thank you Trish! So happy to hear you enjoyed it.
This was absolutely delicious. Reminds me of the Carraba’s chicken soup (not identical, but close, and very good). Will be adding this to the rotation- thanks!
★★★★★
Thank you for feedback! So happy to hear you enjoyed the soup.
Our roast chicken from today will be turned into this soup for dinner tomorrow night. Can’t wait!
★★★★★
Thank you! I hope you enjoy it.
I love this soup! Lots of flavor and oh so easy!
★★★★★
Thank you!
Hi, I just found this recipe and it sounds absolutely delicious. I am just wondering about the chicken breast with ribs. I am going to have to buy a whole chicken and just butcher that part for myself? I am a new home cook so sometimes these simple things confuse me lol
Hi Ashley, you can purchase bone in chicken breasts at most grocery stores. They’re usually sold right there with the rest of the chicken thighs, breasts, wings, etc. Hope that helps!
This looks so yummy! I love all the ingredients except for the green peppers. I have a bag of frozen diced yellow, red & orange peppers that I can use. I can’t wait to try this one! I have almost everything for it so I will be making it soon! Right now I am drooling looking at it! LOL
I hope you enjoy this chicken soup Gail! Glad it’s making ya hungry 🙂
Wondering about substituting chicken broth for the water. Would it be a favorable change or too potent do you think? Thanks!
I think you’ll be okay!
This soup is AMAZING!
Thank you for the lovely recipe, it will be my go-to from now on 🙂 <3
Thank you Nina! I appreciate it.
Thank You I love the way you show the recipes it makes it so easy found you on Old fashioned cooking on facebook looking forward to cooking your recipes thanks again
★★★★★
Carrabba’s Sicilian Chicken soup is absolutely my FAVORITE soup on earth…. yours looks quite similar, and I am going to try and make it. I am a dude, and I cook about 2 home made dishes a year…. so wish me luck. Hoping to impress my wife too! 😉
Good luck Todd! I hope you and your wife enjoy it.
I made this soup today and I am very pleased with it, I made a couple changes to it. I replaced the potatoes with garbanzo beans and added a littlle dried oregano and it turned out delicious. Thank you for sharing this wonderful recipe.
★★★★★
That’s so awesome! Sounds like it turned out delicious. Thank you!
Hi. I made this soup the week of Thanksgiving so we would have something light but hearty beforehand. 5 stars! I was wondering if you have any calorie count information?
Hi Jeannie! Glad you guys enjoyed the soup. Unfortunately I do not have nutritional info for this recipe at this time but there are free calculators online that will let you calculate nutritional info. Thank you for your feedback! I appreciate it.
This soup is absolutely FANTASTIC!!! I’ve always been a chicken noodle soup fan, and this is now my new favorite! I keep making it and sharing it with everyone I know. 😂
★★★★★
Thank you Ashley! I’m so happy to hear that.
Hi Katya,
Do you recommend freezing if you have leftovers? If not how long do you think it will stay good in the fridge? Cooking now. Thanks so much!
Hi Heather, I have not tried freezing this particular soup but have others with similar ingredients and it was perfectly fine. The soup will last in the fridge for 4 days. Let me know how it turns out for you!
Thanks for the specifics. It was delicious!! Perfect food for my most recent health craze.
I just went to the grocery store and bought all of the ingredients. I am so excited to make it ! My only question is.. how much water do I put in the pot initially when adding chicken a day veggies??
Thanks !
Renee
Chicken and veggies ***
Hi Renee…you want just enough water to cover the veggies and chicken, plus an extra inch ….does that make sense? Honestly if it’s a little more or less, you should be fine. I hope you enjoy the soup….it’s a perfect bowl of comfort food!
How is the prep time only 15 minutes? It took me a lot longer and I feel like a failure. It’s cooking right now! I’m thinking about adding white beans to it.
Hey Scot…it’s really just an estimate 🙂 Hope you enjoyed the soup.
This was a frequent meal in our home. My mother never added the green bell peppers or the potatoes. And I think she made a bigger batch! She kept some out without the macaroni and froze it. And we always took out the bones and the skin.
As a matter of fact, I’m making it right now.
Glad you love the soup as much as we do Joelle! Your moms version sounds very hearty and delicious.
Thank you! So glad you enjoyed the soup (esp on a rainy day :)!
Can this be made in a crockpot?
Hi Tandra, you probably could with couple tweaks of the recipe but I can’t really answer with certainty as I did not try it in a crockpot. If you do, let me know how it turns out! Thanks.
Definitely should be tasty. I made similar soup over the weekends. But i had few different ingredients, chicken drumsticks for broth, no potato, and i have added fresh tomatoes plus canned tomatoes and at the end zucchini. ended up delicious.
★★★★★
It sounds delicious! Thank you Zik’ka!