Sicilian Chicken Soup with Pasta and Herbs

Name: Sicilian Chicken Soup with Pasta and Herbs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 lb boneless chicken breast, cubed; 2 tbsp olive oil; 1 onion, diced; 3 garlic cloves, minced; 2 carrots, sliced; 2 celery stalks, chopped; 1 can (14 oz) diced tomatoes; 6 cups chicken broth; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp black pepper; 1 cup small pasta; 1/4 cup fresh parsley, chopped

Author: Tessa

Published: April 24, 2025

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There’s something magical about a steaming bowl of Sicilian Chicken Soup—it’s like a warm hug from Nonna herself. I first fell in love with this recipe during a chilly winter visit to my aunt’s kitchen in Palermo, where the scent of garlic, fresh herbs, and slow-simmered broth filled the air. This hearty, veggie-packed soup has been my go-to comfort food ever since, perfect for busy weeknights or lazy Sundays. The secret? Fresh ingredients—tender chicken, sweet carrots, and just the right blend of oregano and basil—all bubbling together to create a bowl of pure Italian soul. Trust me, one taste and you’ll swear you’re sitting at a sunlit Sicilian table.

Why You’ll Love This Sicilian Chicken Soup

This soup has stolen hearts in my kitchen for years, and here’s why it’ll become your favorite too:

Weeknight lifesaver: Ready in under an hour – I’ve made it after soccer practice when everyone’s starving
Nutrition powerhouse: Packed with carrots, celery, and lean protein – my kids don’t even notice they’re eating veggies!
Crowd-pleaser: The balanced flavors work for picky eaters and foodies alike – my aunt still requests it
Your soup, your rules: Swap veggies or pasta shapes based on what’s in your fridge – I use orzo when I’m feeling fancy
Tastes like travel: That authentic oregano-basil combo transports you straight to a Sicilian trattoria

Ingredients for Sicilian Chicken Soup

Gathering the right ingredients makes all the difference – these are the exact amounts I’ve tested through dozens of batches to get that perfect Sicilian flavor:

1 lb boneless chicken breast, cubed (about bite-size pieces – trust me, they cook faster this way)
2 tbsp good olive oil (the kind you’d dip bread in)
1 medium onion, finely diced (white or yellow both work)
3 garlic cloves, minced (or 1 tsp garlic powder in a pinch)
2 carrots, sliced into coins (about 1/4-inch thick)
2 celery stalks, chopped (leaves and all for extra flavor)
1 can (14 oz) diced tomatoes, undrained – that liquid is flavor gold!
6 cups chicken broth (homemade if you’ve got it)
1 tsp dried oregano (rub between your fingers first to wake it up)
1 tsp dried basil
1/2 tsp freshly ground black pepper
1 cup small pasta like ditalini or orzo (uncooked – it’ll expand in the broth)
1/4 cup fresh parsley, chopped (save some for garnish)

My kitchen-tested tip: These measurements create the ideal balance, but I won’t tell if you add an extra garlic clove!

Sicilian Chicken Soup - detail 1

Ingredient Substitutions

Soup should be forgiving – here’s how I adapt when my fridge looks bare:

Chicken thighs work beautifully instead of breasts (they stay extra juicy)
Out of chicken broth? Vegetable broth makes a lovely vegetarian version
No celery? Try zucchini or green beans for crunch
Fresh herbs dried out? Use 1 tbsp Italian seasoning instead

How to Make Sicilian Chicken Soup

This soup comes together in one pot with minimal fuss – just follow these steps exactly how I do it, and you’ll have a pot of golden Italian goodness in no time. My secret? Don’t rush the simmering – that’s when the magic happens!

Browning the Chicken

First, grab your favorite heavy-bottomed pot (mine’s a well-loved Dutch oven) and heat the olive oil over medium heat. When it shimmers, add your cubed chicken in a single layer – don’t crowd the pan! I learned this the hard way when my chicken steamed instead of browned. Cook for about 5 minutes, stirring occasionally, until there’s no pink left. That golden color equals flavor, so don’t skip this step!

Next comes the veggie party – toss in the onion, garlic, carrots, and celery. Stir everything together and let it cook for 5 minutes until the onions turn translucent. Oh, that smell! It’s already starting to smell like Sunday dinner at Nonna’s.

Now pour in the diced tomatoes with their juices and all that glorious chicken broth. Sprinkle in the oregano, basil, and black pepper – I like to crush the dried herbs between my palms first to release their oils. Give it a good stir and crank up the heat to bring it to a boil.

Simmering the Soup

This is where patience pays off! Reduce the heat to low, cover with the lid slightly ajar, and let it bubble gently for 20 minutes. I set my kitchen timer because I’ve ruined pots by getting distracted. That simmering time lets the flavors marry beautifully – the broth turns golden, the chicken becomes fork-tender, and your whole house smells incredible.

After the simmer, stir in your pasta (my kids fight over the tiny ditalini shapes). Cook uncovered for 10 more minutes – check the pasta package directions and taste a piece to be sure it’s al dente. The broth will thicken slightly as the pasta releases its starch.

Right before serving, stir in most of the fresh parsley (save some for garnish). That pop of green makes it look restaurant-worthy! Taste and adjust salt if needed – I usually add another pinch or two at this stage.

Sicilian Chicken Soup - detail 2

Tips for Perfect Sicilian Chicken Soup

After making this soup more times than I can count, I’ve learned a few tricks that take it from good to “can I have seconds?” delicious:

Pasta perfection: Cook the pasta just until al dente – it keeps cooking in the hot broth (I learned this the hard way with mushy noodles!)
Salt savvy: Always taste after simmering before adding more salt – broth brands vary in saltiness
Herb magic: Stir in fresh parsley at the very end – that bright green color and fresh taste make all the difference
Broth backup: Keep extra broth handy in case the pasta absorbs too much liquid overnight
Texture trick: For thicker soup, mash a few potato cubes against the pot during the last simmer

Trust me, these little touches make people think you studied cooking in Sicily!

Serving Suggestions for Sicilian Chicken Soup

Oh, how I love dressing up this soup for maximum enjoyment! A crusty loaf of Italian bread is my non-negotiable side – perfect for sopping up every last drop of that golden broth. When I’m feeling fancy, I’ll add a simple arugula salad with lemon vinaigrette to cut through the richness. But the real showstopper? A generous sprinkle of freshly grated Parmesan right at the table – it melts into the hot soup creating little pockets of salty goodness. Sometimes I even sneak in a pinch of red pepper flakes for those who like a gentle kick!

Storing and Reheating Sicilian Chicken Soup

Here’s my foolproof method for keeping leftovers tasting fresh – because this soup somehow gets even better the next day! Store cooled soup in an airtight container for up to 3 days in the fridge (I use my favorite glass bowls with snap-on lids). When reheating, pour it into a pot with a splash of extra broth – the pasta keeps absorbing liquid, and this brings it back to perfect soup consistency. Gently warm it on the stove over medium-low heat, stirring occasionally. Pro tip: If you know you’ll have leftovers, cook the pasta separately and add it to individual bowls – this prevents mushiness when reheating!

Sicilian Chicken Soup FAQs

After years of making this soup for family and friends, I’ve answered these questions more times than I can count! Here’s what you really need to know:

Can I freeze Sicilian Chicken Soup?
Absolutely! But here’s my golden rule – leave out the pasta if you’re freezing. Cooked pasta turns mushy when frozen and reheated. I freeze the broth with chicken and veggies in airtight containers for up to 3 months. When ready to eat, just thaw overnight in the fridge, reheat on the stove, and cook fresh pasta to add at the end.

Is this soup gluten-free?
It sure can be! Just swap regular pasta for your favorite gluten-free variety (I like brown rice pasta). All the other ingredients are naturally GF, but always double-check your broth label if you’re sensitive – some brands add sneaky wheat-based thickeners.

Can I add kale to Sicilian Chicken Soup?
Oh my goodness, yes! I actually love tossing in a handful of chopped kale during the last 5 minutes of cooking. The heat wilts it perfectly without turning it soggy. Spinach works great too – just stir it in right before serving so it keeps that bright green color. My kids don’t even complain when I sneak in these greens!

Nutritional Information

Now, I’m no nutritionist, but after carefully measuring everything in my trusty kitchen scale and calculator, here’s what one hearty bowl of this Sicilian Chicken Soup gives you (give or take, depending on your exact ingredients – my aunt in Palermo swears her version has “love calories” that don’t count!):

Calories: About 280 per serving – just right for a satisfying meal
Protein: 25g from that lean chicken (my fitness-buff brother approves)
Fat: 8g of the good kind, mostly from heart-healthy olive oil
Carbs: 25g – mostly from the pasta and veggies
Fiber: 3g thanks to all those colorful vegetables

Important note: These numbers can vary based on your specific ingredients – homemade broth might have less sodium than store-bought, and chicken thighs will add a bit more fat than breasts. But one thing’s for sure – every spoonful packs nutrients that’ll make you feel as good as it tastes!