The Sicilian Chicken Soup recipe is perfect for a cold winter day, it has never been easier to make it for your warm dinner dish. All from scratch with tender chunks of veggies, ditalini pasta, and shredded chicken.
This Italian chicken soup recipe is somewhat in between. It’s inspired by Carrabba’s Mama Mandola’s Chicken Soup Recipe. Made with chunky veggies, shredded chicken, and plenty of delicious homemade broth.
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
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4 bone-in-skin-on chicken thighs, 2 pounds
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1 medium onion, chopped, about 1 cup
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3 celery ribs, chopped, about 2 cups
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3 medium carrots, chopped, about 1 1/2 cups
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1 large yellow bell pepper, chopped
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2 medium russet potatoes (1 pound), peeled and cut into 3/4-inch cubes
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4 cloves garlic, chopped
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1 (14.5 oz) can no-salt diced tomatoes
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2 dry bay leaves
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1 Tbsp. kosher salt (see note)
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1 (32. oz) carton low-sodium chicken stock
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4 cups water
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1/2 cup dry ditalini pasta
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1/2 cup fresh chopped Italian parsley
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Fresh black pepper, to taste
Instructions
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Notes
- Chicken: Another option is to use chicken drumsticks. I do not recommend chicken breast for this recipe.
- Salt: I’m always hesitant to indicate the amount of salt in recipes since not all salt is created equal. But it’s really important that this soup is seasoned well. I recommend starting with 1 tablespoon of kosher salt and then tasting the soup before adding the pasta. If it’s lacking salt, add a little more to taste.
- Spiciness: Carrabba’s chicken soup recipe has a spicy taste to it. If you like, add 1 1/2 teaspoons of black pepper to the soup for a spicy taste.
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