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Authentic & Easy Sicilian Chicken Soup: Comfort Food with Tender Chicken, Pasta, and Zesty Italian Broth

Close-up of a steaming bowl of Sicilian chicken soup featuring shredded chicken, carrots, pasta, spinach, and grated Parmesan cheese.
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Make this hearty Sicilian Chicken Soup, a comforting Italian favorite that feels like a warm hug in a bowl. This one-pot recipe features tender chicken, vegetables, and ditalini pasta in a rich, zesty broth, perfect for a quick weeknight dinner or meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a spicy kick)
  • 6 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup ditalini pasta (or small pasta shape)
  • 1/2 cup chopped fresh spinach or kale
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. You do not need to cook them through. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the diced tomatoes with their juice. Bring the mixture to a boil.
  5. Return the browned chicken to the pot. Reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
  6. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
  7. Increase the heat to medium and add the ditalini pasta. Cook according to package directions, usually 8 to 10 minutes, until the pasta is tender.
  8. Stir in the fresh spinach or kale during the last 2 minutes of cooking until wilted.
  9. Taste the soup and adjust seasoning with salt and pepper as needed.
  10. Serve the hearty chicken pasta soup hot, topped with grated Parmesan cheese.

Notes

  • For a faster version, use pre-cooked rotisserie chicken. Add it during step 6.
  • If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering soup during the last 5 minutes of cooking.
  • This soup is excellent for meal prep; the pasta may absorb some liquid upon refrigeration, so you may need to add a splash of broth when reheating.

Nutrition

Find it online: https://cookingzenith.com/sicilian-chicken-soup-recipe-easy-comfort/