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 broccoli cheddar soup, chicken stew with butternut squash, and creamy chicken 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 sourdough garlic bread or gluten free cheese bread.
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 – it’s so cheesy and satisfying!
- Hummus 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
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!