I love creating Italian soup recipes that surprise and delight with every spoonful. Imagine succulent chicken, crisp vegetables, and a bright hint of lemon mingling with tender pasta in a hearty broth that tells its own story. Intrigued by the blend of flavors, you’ll discover a delightful journey.
I recently tried making a Sicilian Chicken Soup that totally surprised me with its flavors and simplicity. I started with 1 1/2 pounds of boneless, skinless chicken breasts seasoned with salt and pepper and browned them in 2 tbsp of olive oil in a large pot.
Next, I tossed in one medium yellow onion, chopped up along with 3 minced garlic cloves, and then added 3 diced carrots and 3 celery stalks. After that, I poured in a can of diced tomatoes with its juices and 8 cups of low-sodium chicken broth.
To give it a real Italian twist, I added a bay leaf, 1 tsp dried oregano, 1/2 tsp dried thyme and 1/4 tsp red pepper flakes. Once the flavors melded, I stirred in 1/2 cup ditalini pasta, the juice of 1 lemon and 1/4 cup of fresh parsley.
This homemade Italian soup recipe is my new go to for a filling soup dinner.
Why I Like this Recipe
I really love how this recipe brings so many flavors together. First, I like how the lemon juice and herbs brighten up the whole soup, giving it a fresh kick that makes even a simple broth taste complex. Another reason is that the mix of veggies and chicken makes it super hearty and healthy; its a perfect meal that fills me up and warms me on a cold day. I also love how easy it is to make, even if you mess up a little along the way, it still ends up tasting great and reminds me of home cooking. Lastly, the addition of pasta gives it an extra texture that makes every bite enjoyable and not too plain.
Ingredients
- Chicken: Lean protein that supports muscle growth and adds hearty flavor.
- Olive oil: Healthy fats enhancing taste and richness in every spoonful.
- Carrots: Sweet, fiber-packed veggies boosting both taste and nutrition.
- Diced tomatoes: Provide vitamins and a tangy kick to balance the richness.
- Lemon juice: Brings a fresh, sour zest to brighten up flavors.
- Celery: Crisp veggie adding crunch and extra fiber to balance the soup texture.
- Onion and garlic: Fundamental aromatics that enhance and deepen overall flavor.
- Parsley: Fresh herb that lightens and lifts the soup with a vibrant aroma.
- Ditalini pasta: Offers a pleasing texture and mild carbohydrate boost for heartiness.
Ingredient Quantities
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, seasoned with salt and pepper
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes, with juices
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (if you like a little heat)
- 1/2 cup ditalini pasta
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
How to Make this
1. First season the chicken with salt and pepper and set aside while you prep the veggies.
2. Heat the olive oil in a large pot over medium heat and add the chicken, browning each side for about 2 minutes until they get a nice color. Remove the chicken from the pot after searing.
3. In the same pot, toss in the chopped onion, minced garlic, diced carrots, and celery. Cook these for around 5 minutes until they start to soften.
4. Pour in the diced tomatoes with juices and the chicken broth along with the bay leaf, oregano, thyme, and red pepper flakes. Stir everything together.
5. Bring the mixture to a boil then lower the heat to let it simmer for about 20 minutes so the flavors meld.
6. While the soup is simmering, shred the chicken using two forks and set aside.
7. Add the ditalini pasta to the pot and let it cook for about 10-12 minutes or until al dente.
8. After the pasta is almost done, stir the shredded chicken back into the soup.
9. Squeeze in the juice of one lemon and give a good stir; this will brighten up the flavors.
10. Finally, mix in the chopped fresh parsley, adjust salt and pepper if needed, and serve the soup hot. Enjoy your Sicilian Chicken Soup!
Equipment Needed
1. Large pot
2. Chef’s knife and cutting board
3. Measuring spoons and cups
4. Two forks (one can be used for shredding the chicken)
5. Tongs
6. Sturdy stirring spoon
7. Citrus juicer (or any tool to squeeze the lemon)
FAQ
Sicilian Chicken Soup Recipe Substitutions and Variations
- If you dont have chicken breasts or thighs, you can use turkey pieces as a swap though you might need to adjust the cook time
- If you are out of olive oil, a light canola oil or grape seed oil can work just fine
- An english onion can be replaced with red or sweet onion, but it may change the flavor a bit
- If low-sodium chicken broth isnt available, vegetable broth or even beef broth can be a good substitute
- Instead of ditalini pasta, try using small pasta shapes like acini de pepe or elbow macaroni
Pro Tips
1. When brownin the chicken, don’t overcrowd the pot so it actually gets a good sear instead of stewin in its own juices – that extra color adds a ton of flavor.
2. Make sure to really let the onions and garlic get a little soft before adding the liquids, but keep an eye on ’em so they don’t burn. It’s a simple step that builds a really tasty base.
3. Add the pasta only when most of the simmer time is done so it doesn’t turn mushy; you wanna keep that nice bite in every spoonful.
4. Squeeze in the lemon juice at the very end and stir well. It really brightens up the whole soup and balances out the rich flavors of the broth and veggies.
Sicilian Chicken Soup Recipe
I love creating Italian soup recipes that surprise and delight with every spoonful. Imagine succulent chicken, crisp vegetables, and a bright hint of lemon mingling with tender pasta in a hearty broth that tells its own story. Intrigued by the blend of flavors, you'll discover a delightful journey.
6
servings
250
kcal
Equipment: 1. Large pot
2. Chef’s knife and cutting board
3. Measuring spoons and cups
4. Two forks (one can be used for shredding the chicken)
5. Tongs
6. Sturdy stirring spoon
7. Citrus juicer (or any tool to squeeze the lemon)
Ingredients
-
1 1/2 pounds boneless, skinless chicken breasts or thighs, seasoned with salt and pepper
-
2 tbsp olive oil
-
1 medium yellow onion, chopped
-
3 cloves garlic, minced
-
3 medium carrots, peeled and diced
-
3 celery stalks, diced
-
1 can (14.5 oz) diced tomatoes, with juices
-
8 cups low-sodium chicken broth
-
1 bay leaf
-
1 tsp dried oregano
-
1/2 tsp dried thyme
-
1/4 tsp red pepper flakes (if you like a little heat)
-
1/2 cup ditalini pasta
-
Juice of 1 lemon
-
1/4 cup chopped fresh parsley
Directions
- First season the chicken with salt and pepper and set aside while you prep the veggies.
- Heat the olive oil in a large pot over medium heat and add the chicken, browning each side for about 2 minutes until they get a nice color. Remove the chicken from the pot after searing.
- In the same pot, toss in the chopped onion, minced garlic, diced carrots, and celery. Cook these for around 5 minutes until they start to soften.
- Pour in the diced tomatoes with juices and the chicken broth along with the bay leaf, oregano, thyme, and red pepper flakes. Stir everything together.
- Bring the mixture to a boil then lower the heat to let it simmer for about 20 minutes so the flavors meld.
- While the soup is simmering, shred the chicken using two forks and set aside.
- Add the ditalini pasta to the pot and let it cook for about 10-12 minutes or until al dente.
- After the pasta is almost done, stir the shredded chicken back into the soup.
- Squeeze in the juice of one lemon and give a good stir; this will brighten up the flavors.
- Finally, mix in the chopped fresh parsley, adjust salt and pepper if needed, and serve the soup hot. Enjoy your Sicilian Chicken Soup!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 250kcal
- Fat: 8.8g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated: 2.8g
- Monounsaturated: 3.3g
- Cholesterol: 100mg
- Sodium: 100mg
- Potassium: 500mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 5g
- Protein: 35g
- Vitamin A: 5000IU
- Vitamin C: 15mg
- Calcium: 40mg
- Iron: 1mg
