Sicilian Chicken Soup Recipe

My family calls this our “soul-fixer” soup — a messy, lemon-bright, tomato-tinged chicken soup that somehow feels like both Sunday and Tuesday. It’s rustic, forgiving, and loud on flavor: browned chicken, aromatic soffritto (onions, carrots, celery), a hit of lemon, a handful of capers or olives if I’m feeling spicy, and tiny pasta or orzo to make it cozy. It doesn’t pretend to be fussy; it’s just the kind of bowl you want when life is loud and you need something warm and honest.

My husband will eat almost anything, but this one makes him sit very still. He’ll close his eyes between bites and say, “This tastes like grandma in a better kitchen,” which I take as a compliment and also absolute blackmail to keep making it. The kids used to fight over who got the last slurp of broth; now they fight over toasted breadcrumb garnish, which is somehow more civilized. Once I accidentally left the lemon out and the whole house staged a protest — never again. It’s become a staple when we need comfort, when guests drop by, or when I want something that feels like effort but is actually super forgiving.

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I learned early that browning the chicken is not optional if you want depth — it’s the difference between “just soup” and “honest-to-goodness bowl of memory.” Also, I once tried this with white wine and it got weird; stick with stock and lemon. If you let the pasta cook in the soup for too long, it will slurp up all the broth and turn into sadness — cook it separately or add it at the last minute. And yes, toasted breadcrumbs are my cheat for crouton-level joy without the fuss.

Shopping Tips

– Protein: Choose bone-in, skin-on chicken thighs for flavor; breasts work in a pinch but aren’t as forgiving. Rotisserie chicken is a legit shortcut.
– Vegetables: Get firm carrots and celery and a large sweet onion — softer veggies mean soup that turns mushy faster.
– Fresh Herbs: Flat-leaf parsley is classic; pick sprigs with bright green leaves and avoid limp bunches.
– Spices: Dried oregano and black pepper are all you need; skip pre-mixed blends that add salt you can’t control.
– Canned Goods: Use good-quality crushed tomatoes — they make a real difference; low-sodium chicken stock lets you season as you go.
– Grains/Pasta: Tiny pasta shapes (orzo, ditalini) are perfect — buy a brand you trust, because cheap pasta can disintegrate.

Prep Ahead Ideas

– Chop the soffritto (onion, carrot, celery) and store airtight in the fridge for 2 days — it saves 10 minutes when you start cooking.
– Poach or roast the chicken a day ahead and shred it; keep in a sealed container to toss in at the end.
– Make the stock a day or two early and refrigerate; scrape off the fat before reheating for a cleaner broth.
– Keep toasted breadcrumbs or grated cheese separate in a small jar so garnishing is instant at serving.

✔Time-Saving Tricks

– Use a store-bought rotisserie chicken and skip the browning if you’re slammed — still delicious.
– Frozen diced mirepoix (onion/carrot/celery) is a real lifesaver; toss it in frozen to the pot and go.
– Make a big batch of stock on the weekend and freeze portions in quart bags for instant life-saver soup nights.
– Pressure-cooker version? Brown fast, add everything, cook 10 minutes, quick-release — but don’t forget the lemon at the end.

✔Common Mistakes

– Overcooking the pasta: I’ve made a pot of brothless mush — fix it by stirring in a little hot stock or extra broth and serving immediately with more pasta on the side.
– Too-salty soup: always taste after the stock has simmered a bit. If it’s salty, add peeled, raw potato chunks to absorb salt (remove before serving) or thin with water/unsalted stock.
– Burnt garlic: cook garlic briefly and at medium heat; once it browns, it’s bitter. If you burn it, start over with a fresh batch — better now than a ruined pot.

What to Serve It With

– Crusty bread or focaccia for dredging and soaking up the broth.
– A simple salad with lemon vinaigrette to echo the soup’s brightness.
– Roasted broccoli or a pan of blistered green beans for texture contrast.
– Polenta or mashed potatoes if you want the whole hug-in-a-meal vibe.

✔Tips & Mistakes

– Add lemon zest and a splash of juice at the end — brightness fades if cooked too long.
– If you plan to store, undercook the pasta by a minute; it’ll finish when reheated.
– Use thighs for forgiving cooking; breasts can dry out if overcooked.
– Don’t forget a big pepper grind at the end — it wakes everything up.

✔Storage Tips

Store leftovers in the fridge for 3–4 days in a sealed container. If you made the soup with pasta in it, expect the pasta to soak up broth — add a splash of stock or water when reheating, or keep pasta separate in the fridge. Freeze soup (no pasta) for up to 3 months; thaw overnight in the fridge. Eating cold? Totally acceptable at 10 a.m. with a slice of toast — no judgment here.

✔Variations and Substitutions

– No chicken? Make it vegetarian with white beans and mushrooms; use veggie stock and add a touch more acid.
– Orzo ↔ ditalini or short pasta; rice works but soaks up more broth.
– No capers? Use chopped green olives for briny pop, or skip entirely for a cleaner lemon profile.
– Prefer dairy? A grating of pecorino or parmesan right before serving adds umami and creaminess.
– Gluten-free: use GF small pasta or swap in cooked rice or quinoa at the end.

Frequently Asked Questions

Sicilian Chicken Soup Recipe

A cozy Sicilian-style chicken soup brimming with tender chicken, vegetables, tomatoes, and ditalini for a hearty, comforting bowl.

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1.5 tbsp olive oil
• ▢ 1.5 lb boneless skinless chicken thighs, cut into bite-size pieces
• ▢ 2 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper
• ▢ 2 cup diced yellow onion
• ▢ 1.5 cup diced carrots
• ▢ 1.5 cup diced celery
• ▢ 2 tsp minced garlic
• ▢ 2 tbsp tomato paste
• ▢ 28 oz canned crushed tomatoes
• ▢ 8 cup low-sodium chicken broth
• ▢ 2 cup peeled diced russet potatoes
• ▢ 1.5 tsp dried oregano
• ▢ 0.25 tsp crushed red pepper flakes adjust to taste
• ▢ 1.25 cup dry ditalini pasta
• ▢ 0.5 cup chopped fresh parsley
• ▢ 1 tbsp fresh lemon juice optional, for brightness
• ▢ 0.5 cup grated Parmesan cheese for serving

Instructions

Preparation Steps

• Warm olive oil in a large pot over medium heat.
• Season chicken with a pinch of salt and pepper, then brown in the oil until lightly golden.
• Stir in onion, carrots, and celery. Cook until softened and fragrant, about 6 minutes.
• Add garlic and tomato paste. Cook, stirring, for 1 minute to caramelize the paste.
• Pour in crushed tomatoes and chicken broth. Add potatoes, oregano, red pepper flakes, and remaining salt and pepper.
• Bring to a boil, then reduce heat. Simmer gently until potatoes are just tender, about 20 minutes.
• Stir in ditalini. Simmer until pasta is al dente, 8 to 10 minutes, stirring occasionally.
• Fold in parsley and lemon juice. Taste and adjust seasoning with salt or pepper.
• Ladle into bowls and finish with grated Parmesan.

Notes

Variation: Add a pinch of fennel seed with the oregano, or swap ditalini with small rice for a gluten-free twist. For rich depth, deglaze the pot with a splash of dry white wine after the tomato paste step.

Storage: Refrigerate up to 4 days. For best leftovers, cook pasta separately and add to each serving when reheating so it doesn’t over-soak.

This recipe is an original creation inspired by classic Sicilian Chicken Soup Recipe flavors. All ingredient ratios and instructions are independently developed.