Sicilian Chicken Soup is a flavorful and hearty dish, perfect for a comforting meal. The combination of chicken, fresh vegetables, and ditalini pasta creates a deliciously warm and filling soup.
The slow cooking process allows the flavors to meld together, and shredding the chicken adds great texture.
Adding the pasta at the end ensures it remains firm and doesn’t get mushy. A great option for cold days or when you need a wholesome meal.
How to make Sicilian Chicken Soup
Ingredients
3-4 lbs. Skinless and boneless chicken breasts
One large onion chopped finely
4 stalks of celery, diced finely
2 large carrots chopped finely
2 bell peppers red cut into pieces
two large white potatoes with skin removed and diced
1 can diced tomatoes
1 cup fresh chopped parsley
4 cloves garlic, minced
1 tbsp. sea salt
1 tsp. ground black pepper
8 oz. ditalini pasta
Instructions :
Combine chicken breasts, vegetable diced tomatoes, approximately eight cups water (or sufficient to fill the entire dish by about 1 inch) chopped parsley, garlic salt and pepper in the slow cooker.
Cover and cook at LOW for 4-6 hoursor until the chicken is cooked.
Take chicken breasts out of the slow cooker, then shred them.
Mix the vegetables gently in the soup 3-4 times.
Make ditalini pasta as per instructions on the package and then take it off and drain.
Add the chicken shredded and cooked noodles to slow cooker, and stir.
You can enhance your Sicilian Chicken Soup by adding fresh spinach or kale toward the end of cooking for extra nutrition and color.
Using bone-in chicken instead of boneless will give the broth a richer flavor, as the bones release more depth during cooking.
If you prefer a sweeter flavor, consider swapping the white potatoes with sweet potatoes or butternut squash.
For a spicy twist, you can add red pepper flakes or chopped chili peppers.
Fresh herbs like basil, thyme, or oregano also pair well with parsley to boost the flavor, while a can of crushed tomatoes or tomato paste can give the soup a more pronounced tomato base.
If you’re cutting carbs, you can omit the pasta and replace it with cauliflower florets or zucchini noodles.
To enrich the broth, consider using chicken broth instead of water or a combination of both.
Shredding the chicken directly in the slow cooker allows it to absorb more of the soup’s flavors, and cooking the pasta separately will prevent it from becoming too soft.
You can prepare the soup ahead of time without the pasta and store it in the fridge or freezer, adding the pasta when you’re ready to serve.
Finally, always taste and adjust seasoning as needed, and for a burst of freshness, a squeeze of lemon juice right before serving works wonders.
To store Sicilian Chicken Soup, first let it cool to room temperature.
Once cooled, transfer the soup into airtight containers. If you plan to eat it within a few days, refrigerate the soup for up to 3-4 days.
For longer storage, you can freeze it for up to 3 months. Just make sure to store the soup without the pasta, as it can get mushy when frozen.
You can cook and add fresh pasta when reheating. Label the containers with the date to keep track of freshness.
To reheat, thaw overnight in the fridge and heat on the stovetop or in the microwave.