Hearty Sicilian Chicken Soup Recipe in Just 1 Hour

When the wind howls and the temperature drops, nothing warms me up like a big bowl of my Sicilian chicken soup. This isn’t just any chicken soup – it’s a hug in a bowl, packed with tender ditalini pasta, chunks of potatoes, and the perfect blend of Mediterranean flavors that always reminds me of my aunt’s kitchen in Palermo.

What makes this soup special is how ridiculously easy it is to throw together with ingredients you probably already have. I love how the garlic and oregano perfume my whole kitchen while it simmers, and how the pasta soaks up all that delicious broth. It’s the kind of meal that makes everyone at my table go quiet – except for the happy slurping sounds!

Whether you’re fighting off a winter chill or just craving some serious comfort food, this hearty Sicilian chicken soup delivers every single time. The best part? It’s ready in under an hour, but tastes like it simmered all day.

Why You’ll Love This Sicilian Chicken Soup

Trust me, this isn’t your average chicken soup – it’s the kind of recipe you’ll come back to again and again. Here’s why:

• Comfort in every spoonful: Hearty enough to be a meal with those tender potatoes and ditalini pasta swimming in rich broth
• Weeknight lifesaver: Uses pantry staples and rotisserie chicken for when you need dinner fast
• Flavor bomb: Garlic, oregano, and sweet tomatoes create that classic Mediterranean taste I crave
• No fancy skills needed: If you can chop veggies and stir a pot, you’ve got this!
• Winter’s worst enemy: One bowl of this steaming goodness and chilly days don’t stand a chance

Seriously, my kids beg for this soup when the weather turns – and that’s saying something!

Ingredients for Sicilian Chicken Soup

Here’s everything you’ll need to make this soul-warming soup come together perfectly. I’ve learned through trial and error that prepping ingredients exactly as listed makes all the difference in flavor and texture!

• 1 tablespoon olive oil – for sautéing those veggies to perfection
• 1 small yellow onion, diced – about ¾ cup for that sweet base flavor
• 2 carrots, peeled and sliced – about ½-inch thick rounds
• 2 celery stalks, sliced – include those leafy tops for extra flavor!
• 3 garlic cloves, minced – don’t skimp – this is Sicily in a spoon!
• 6 cups low-sodium chicken broth – homemade or store-bought both work
• 1 cup water – to adjust the broth concentration
• 1 ½ cups shredded cooked chicken – rotisserie chicken saves the day
• ¾ cup dry ditalini pasta – those little tubes hold the broth so well
• 1 cup baby potatoes, chopped – quarter them if they’re large
• 1 cup chopped tomatoes – canned or fresh when in season
• ½ teaspoon dried oregano – the Sicilian signature flavor
• Salt and pepper, to taste – season as you go!
• Fresh parsley, for garnish – that pop of color and freshness

See? Nothing crazy – just good, honest ingredients that come together to make magic. Now let’s get cooking!

Equipment You’ll Need

Don’t worry – you don’t need any fancy gadgets for this soup! Here’s what I always grab from my kitchen:

• A large pot (at least 6 quarts) – this soup needs room to bubble away happily
• Cutting board and sharp knife – for all that veggie chopping
• Measuring cups and spoons – eyeballing works, but exact amounts matter here
• Wooden spoon – my trusty stirrer that never scratches my pot
• Ladle – for serving up those perfect broth-to-goodness ratios

That’s it! Now let’s make some soup magic happen.

How to Make Sicilian Chicken Soup

Okay, let’s get to the fun part – turning these simple ingredients into the most comforting soup ever! Follow these steps and you’ll have everyone thinking you studied under a Sicilian nonna.

Preparing the Vegetables

First, heat your olive oil in that big pot over medium heat. Add the onions, carrots, and celery – you’ll know it’s ready when the oil shimmers slightly. Now here’s my trick: stir them just enough to coat with oil, then let them sit for a minute between stirs. This builds flavor! Cook until they’re just softened – about 5 minutes – but don’t let them brown. That’s when you add the garlic and oregano, stirring for just 1-2 minutes until your kitchen smells like heaven.

Simmering the Soup

Pour in your chicken broth and water, then add the potatoes and shredded chicken. Crank up the heat to bring it all to a boil – I usually cover it for this part to speed things up. Once boiling, reduce to a gentle simmer (uncovered!) and let those potatoes cook for about 15 minutes. Test them with a fork – they should be tender but not mushy. This is when the flavors really start getting cozy together!

Adding Pasta and Final Touches

Now stir in the ditalini and chopped tomatoes. Here’s where you need to watch carefully – pasta in soup can go from perfect to mush in minutes! Simmer uncovered for about 8 minutes, stirring occasionally. The pasta should be al dente – still with a tiny bite to it. Turn off the heat and let it sit for 5 minutes (the pasta will keep cooking a bit). Taste and season with salt and pepper – I always add a pinch more oregano here too. Garnish with fresh parsley right before serving for that perfect pop of color!

Tips for the Best Sicilian Chicken Soup

After making this soup more times than I can count, I’ve picked up some game-changing tricks that take it from good to “can I have the recipe?” amazing:

• Rotisserie chicken is your friend: I use the pre-cooked stuff when I’m in a hurry – just shred it while still warm and watch how it absorbs all that delicious broth flavor.
• Pasta pro tip: If you plan on leftovers, cook the ditalini separately and add it to each bowl. Otherwise it drinks up all the broth overnight like a sponge!
• Broth too thin? Mash a few potatoes against the pot’s side to thicken it naturally – my Italian grandma’s secret for that perfect hearty consistency.
• Make it ahead: The flavors actually get better the next day! Just hold the pasta and add it fresh when reheating.

Oh, and always – always! – have crusty bread nearby for dipping. You can thank me later.

Sicilian Chicken Soup Variations

One of my favorite things about this soup is how easily it adapts to what’s in my fridge or pantry! Here are some delicious twists I’ve tried over the years:

• Pasta swaps: No ditalini? Orzo or small shells work beautifully – just adjust cooking time.
• Veggie variations: Swap potatoes for chopped zucchini or toss in a handful of spinach at the end.
• Cheese please: A generous sprinkle of Parmesan or pecorino right before serving adds incredible richness.
• Extra protein: Sometimes I add cannellini beans for a heartier vegetarian version.

The best part? Every variation still tastes unmistakably Sicilian – just with your personal touch!

Serving and Storing Sicilian Chicken Soup

Nothing completes this soup like a hunk of crusty bread for soaking up every last drop of that delicious broth – I’m partial to a warm ciabatta loaf myself! For storing, let the soup cool completely before transferring to airtight containers. It’ll keep beautifully in the fridge for up to 3 days.

When reheating, I always use the stovetop on medium-low heat – microwaves can make the pasta mushy. Add a splash of broth or water if it’s thickened up too much overnight. Pro tip: If you’ve got leftovers with pasta already in it, don’t panic! Just stir in a little extra broth when reheating to bring it back to life.

Sicilian Chicken Soup Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl of this Sicilian chicken soup (give or take depending on your exact ingredients – brands vary, and so do our measuring spoons sometimes!). One generous serving clocks in at about:

• 310 calories – perfect for a satisfying meal
• 18g protein – thanks to that chicken and pasta
• 35g carbs – mostly from those wholesome veggies and ditalini
• 4g fiber – those carrots and celery doing good work
• 10g fat – the good kind from olive oil and chicken

Remember, these are estimates – your exact numbers might dance around a bit based on how generous you are with the parsley or if you sneak extra potatoes like I sometimes do!

Frequently Asked Questions

I get asked about this Sicilian chicken soup all the time – here are the answers to the questions that pop up most often in my kitchen and inbox:

• Can I freeze this soup? I don’t recommend it – the pasta turns mushy when thawed. Instead, freeze just the broth and veggie mix, then add fresh pasta when reheating.
• What’s a good ditalini substitute? Small shells or orzo work great! Just adjust cooking time (small shells need about the same time, orzo cooks faster).
• How can I make this vegetarian? Swap the chicken for chickpeas and use veggie broth – it’s still packed with flavor!
• Can I use fresh tomatoes? Absolutely! In summer, I use 2 medium chopped fresh tomatoes and add them with the pasta.

Now it’s your turn – try this recipe and tell me what twist you put on it in the comments! I love hearing your kitchen adventures.

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