If you crave a hearty, soul-warming soup that bursts with vibrant flavors and tender textures, this Sicilian Chicken Noodle Soup Recipe is about to become your new best friend in the kitchen. Combining perfectly cooked chicken thighs, colorful vegetables, and comforting ditalini pasta, this dish captures the rustic charm and depth of Sicilian cooking in every spoonful. It’s simple to prepare yet feels incredibly special — the perfect remedy for chilly days or any time you need a delicious hug from your bowl.
Ingredients You’ll Need
Gathering straightforward, wholesome ingredients is the secret to the irresistible appeal of this Sicilian Chicken Noodle Soup Recipe. Each item plays an essential role, whether it’s adding layers of sweetness, bringing vibrant color, or creating that satisfying texture that makes you want seconds.
- 1.5 pounds bone-in, skin-on chicken thighs: They provide rich flavor and stay juicy for a tender, hearty soup base.
- 1 medium yellow onion (diced): Aromatic and sweet, onions build a solid flavor foundation.
- 4 celery stalks (diced): Adds refreshing crunch and subtle earthiness.
- 3 medium carrots (peeled and diced): Naturally sweet and colorful to brighten the pot.
- 1 red bell pepper (cored and diced): Brings a gentle fruity sweetness and vibrant color.
- 1 green bell pepper (cored and diced): Provides balance with a slight peppery bite.
- 2 russet potatoes (peeled and diced): Gives you hearty body and an appealing creamy texture as they cook down.
- 1/2 tablespoon minced garlic: Infuses the soup with a warm, irresistible aroma.
- 1 14.5 oz canned diced tomatoes: Adds tang and depth with just the right amount of acidity.
- 2 dry bay leaves: Introduces subtle herbal notes that enhance all the other flavors.
- 2 teaspoons salt: Essential for seasoning; you’ll adjust as you go to achieve perfect balance.
- 1 32 oz chicken stock: Creates a rich, savory broth packed with umami.
- 4 cups water: Balances the broth and helps everything meld together beautifully.
- 3/4 dry cup ditalini pasta: Delightfully small and tubular, perfect for soaking up the soup’s wonderful flavors.
- 1/2 cup fresh Italian parsley: Added fresh at the end for a bright, herby finish.
- Salt and pepper to taste (adjusted halfway): Key for rounding out and intensifying the soup’s flavors.
How to Make Sicilian Chicken Noodle Soup Recipe
Step 1: Prepare and Combine Ingredients
Begin by washing and prepping all your vegetables carefully—dice the onion, celery, carrots, and bell peppers, peel and chop the russets, and mince the garlic. Then, place the chicken thighs, vegetables, garlic, canned tomatoes, bay leaves, salt, chicken stock, and water into a large pot. Combining everything now lets the flavors start mingling right away.
Step 2: Bring to a Boil and Simmer
Cover the pot and bring it up to a rapid boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and leave it partially covered. Cook this way for around 30 minutes until the chicken is fully cooked through and the vegetables have softened just right. This is when the magic of the Sicilian Chicken Noodle Soup Recipe really develops.
Step 3: Remove Chicken and Add Pasta
Carefully take the chicken thighs out of the pot and set them on the side to cool just enough so you can handle them. Now, stir in your ditalini pasta, cover the pot again, and continue simmering for another 13 to 15 minutes. The pasta will cook to tender perfection, soaking up those rich, savory broth flavors as it cooks.
Step 4: Shred Chicken and Final Touches
Once cool enough, shred the chicken meat with forks while discarding skin and bones — this ensures every bite is juicy and tender. Return that shredded chicken right back into the soup and stir everything to combine. Lastly, sprinkle fresh Italian parsley on top before serving to add a fresh, vibrant touch that perks up every spoonful.
How to Serve Sicilian Chicken Noodle Soup Recipe
Garnishes
Fresh Italian parsley is the classic garnish here, giving your soup a burst of color and fresh herbal brightness. Feel free to add an extra drizzle of good-quality olive oil or a sprinkle of grated Pecorino Romano cheese for a traditional Italian twist that elevates each bite.
Side Dishes
This soup pairs wonderfully with crusty Italian bread or garlic breadsticks, perfect for dipping into that luscious broth. A simple green salad dressed with lemon and olive oil balances the richness of the soup and keeps your meal wonderfully light.
Creative Ways to Present
Serve the soup in rustic bowls with a sprinkle of fresh herbs on top. For a crowd-pleaser, present it family-style in a big pasta bowl alongside small dipping plates of chili flakes, extra cheese, and lemon wedges so everyone can customize their servings with a personal touch.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, you can store any leftovers in an airtight container in the fridge for up to 3 days. The flavors often deepen overnight, making those second-day bowls even more comforting and delicious.
Freezing
If you want to prepare in advance or save some for busy days, this Sicilian Chicken Noodle Soup Recipe freezes beautifully. Just be sure to freeze it without the pasta included, as it can become mushy when thawed. Store the broth and chicken separately, then simply combine and cook fresh pasta when reheating.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat until hot, adding the cooked pasta in toward the end if it was stored separately. Taste and adjust salt and pepper before serving to bring back all the vibrant flavors.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used if you prefer white meat, but keep in mind they may cook faster and can dry out more easily. Thighs offer more flavor and tenderness, which is why they are traditional in this recipe.
What type of pasta works best?
Ditalini pasta is the classic choice for this soup due to its small, tubular shape that holds the broth beautifully. If unavailable, small pasta shapes like elbow macaroni or small shells make great substitutes.
Is this soup spicy?
No, this Sicilian Chicken Noodle Soup Recipe is not spicy by default. However, you can add red pepper flakes or a dash of chili oil if you desire a little heat.
Can I make this recipe vegetarian?
For a vegetarian version, omit the chicken and use vegetable broth instead of chicken stock. Add extra beans or mushrooms for protein and heartiness, though it will have a different flavor profile.
How long does the soup take to cook?
The total cooking time is about one hour, with 30 minutes simmering the chicken and vegetables, followed by another 13-15 minutes cooking the pasta. This schedule ensures everything reaches perfect tenderness without overcooking.
Final Thoughts
There is something genuinely special about the way this Sicilian Chicken Noodle Soup Recipe brings together simple ingredients into a dish that feels like a warm embrace. It’s an easy recipe that suits family dinners, meal prep, or anytime you need comfort in a bowl. I encourage you to give it a try soon — once you taste it, you’ll understand why it’s a beloved classic you’ll want on repeat.
Print
Sicilian Chicken Noodle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A hearty and flavorful Sicilian Chicken Noodle Soup featuring tender bone-in chicken thighs, a medley of vegetables, diced tomatoes, and ditalini pasta, simmered to perfection in a savory chicken broth and topped with fresh Italian parsley for a comforting and satisfying meal.
Ingredients
Chicken and Broth
- 1.5 pounds bone-in, skin-on chicken thighs
- 1 32 oz chicken stock
- 4 cups water
- 2 dry bay leaves
- 2 tsp salt (adjust based on stock and canned tomatoes)
- Salt and pepper to taste (added halfway through cooking)
Vegetables
- 1 medium yellow onion, diced
- 4 celery stalks, diced
- 3 medium carrots, peeled and diced
- 1 red bell pepper, cored and diced
- 1 green bell pepper, cored and diced
- 2 russet potatoes, peeled and diced
- 1/2 tablespoon minced garlic
- 1 14.5 oz can diced tomatoes
Pasta and Garnish
- 3/4 dry cup ditalini pasta
- 1/2 cup fresh Italian parsley, chopped
Instructions
- Prepare Ingredients: Wash and dice all vegetables as specified. Gather the chicken thighs, chicken stock, water, bay leaves, and canned tomatoes. Set aside the pasta and fresh parsley for later use.
- Combine Base Ingredients: In a large pot, combine the chicken thighs, diced onion, celery, carrots, red and green bell peppers, peeled potatoes, minced garlic, diced tomatoes, bay leaves, salt, chicken stock, and water. Stir gently to mix.
- Simmer Soup: Cover the pot and bring it to a boil over medium-high heat. Once boiling rapidly, reduce heat to low and simmer partially covered for 30 minutes until the chicken is fully cooked and vegetables are tender. Halfway through the cooking time, taste the broth and adjust salt and pepper as needed.
- Cook Pasta: Remove the cooked chicken thighs from the soup and set them aside briefly. Add the ditalini pasta to the simmering soup, cover, and cook for an additional 13-15 minutes until the pasta is al dente and cooked through.
- Shred Chicken and Finish Soup: While the pasta cooks, shred the chicken meat, discarding the skin and bones. Return the shredded chicken to the pot and stir to combine well with the soup.
- Serve and Garnish: Ladle the soup into bowls and sprinkle generously with freshly chopped Italian parsley for a bright, fresh finish. Serve hot.
Notes
- Use bone-in, skin-on chicken thighs for maximum flavor and richness in the broth.
- Adjust salt carefully depending on the sodium content of your chicken stock and canned tomatoes.
- For a thicker soup, use less water or cook uncovered briefly at the end to reduce the liquid.
- Ditalini pasta works best for this soup due to its size and texture, but small pasta shapes like elbow macaroni can be substituted.
- Discard chicken skin and bones after shredding to avoid toughness and unwanted texture.
- Add fresh parsley at the end to retain its vibrant color and flavor.
