I’ve been making this Sicilian chicken soup since I first tasted a bowl in a tiny trattoria on a rainy afternoon. It’s a rustic, vegetable-forward broth with tender, seared chicken, little ditalini pasta, and bright parsley—exactly the kind of soup that feels like a warm hug. It works for a busy weeknight, a relaxed Sunday lunch, or any time you want a one-pot, satisfying meal; if you like brothy comfort dishes, try this chicken pot pie soup for another take on cozy chicken soups.
Why you’ll love this dish
This Sicilian-style soup is hearty without being heavy. The sear on bone-in, skin-on thighs builds deep flavor, while the combination of tomatoes, potatoes, carrots, and celery keeps the broth bright and nourishing. It’s budget-friendly since one pack of thighs feeds a family, and the ditalini bulks it up so everyone leaves the table full. Serve it when you want something simple that still looks and tastes thoughtful—great for chilly evenings, recovering from a cold, or stretching ingredients into several meals.
“Exactly what I wanted on a gray night: rich chicken flavor, tender veggies, and tiny pasta that makes every spoonful satisfying.”
Step-by-step overview
- Brown chicken to build flavor, then soften the vegetables in the rendered fat.
- Add liquids, tomatoes, and bay leaves, and simmer gently to cook the chicken through.
- Remove and shred the chicken, then cook potatoes in the broth until tender.
- Return chicken to the pot, add ditalini, and finish with fresh parsley.
This is a straightforward, layered process: sear, sweat, simmer, shred, finish.
What you’ll need
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 medium yellow onion, chopped (about 1 cup)
- 3 celery ribs, chopped (about 2 cups)
- 3 medium carrots, chopped (about 1 1/2 cups)
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes (about 1 pound), peeled and cut into 3/4-inch cubes
- 4 cloves garlic, chopped
- 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
- 2 dry bay leaves
- 1 tablespoon kosher salt (adjust to taste)
- 1 (32 ounce) carton low-sodium chicken stock
- 4 cups water (or additional chicken stock for a richer broth)
- 1/2 cup dry ditalini pasta
- 1/2 cup fresh chopped Italian parsley
- Freshly ground black pepper, to taste
Notes and substitutions: use boneless thighs if you prefer an easier shred, but bones add body. Swap ditalini for small shells or elbow pasta if needed. If you want more vegetables, add a handful of baby spinach at the end.
Step-by-step instructions
- Pat the chicken thighs dry and season both sides with salt and pepper.
- Heat 1 to 2 tablespoons olive oil in a large pot over medium-high heat. Place thighs skin-side down. Sear until the skin is golden and crisp, about 5 to 7 minutes. Flip and brown the other side for another 5 to 7 minutes. Remove thighs and set aside.
- Reduce heat to medium. Pour off all but 2 tablespoons of the rendered chicken fat. Add the chopped onion, celery, and carrots to the pot. Cook, stirring now and then, until softened, about 8 to 10 minutes.
- Add the chopped yellow bell pepper and garlic. Cook until fragrant and slightly softened, about 3 to 4 minutes.
- Return the seared chicken to the pot. Pour in the chicken stock, water, undrained diced tomatoes, and add the bay leaves. Bring to a gentle simmer and cook for at least 30 minutes to let flavors meld and the chicken cook through.
- Remove the chicken thighs to a plate. Add the cubed potatoes to the pot, cover, and simmer until the potatoes are fork-tender, about 15 to 20 minutes. Meanwhile, shred the chicken off the bones and discard the skin and bones.
- Return the shredded chicken to the soup. Stir in the ditalini and cook uncovered until the pasta is al dente, about 8 to 10 minutes.
- Taste and adjust seasoning with salt and freshly ground black pepper. Stir in the chopped parsley just before serving.
How to plate and pair
Serve the soup in deep bowls so every spoon gets broth, pasta, and chicken. A drizzle of extra-virgin olive oil and a few grinds of black pepper finish it beautifully. For sides, offer crusty bread or a simple green salad to keep the meal light. For other cozy pairings and inspiration, check out this chicken pot pie soup guide which highlights complementary breads and sides.
Storage and reheating tips
Refrigerate leftover soup in an airtight container within two hours of cooking. It will keep 3 to 4 days. When reheating, simmer gently on the stove—avoid boiling, which can make the potatoes mealy. If the pasta soaks up too much broth overnight, add a splash of stock or water while reheating. To freeze, cool completely and pack in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating. Always discard leftovers if they smell off or show signs of spoilage.
Helpful cooking tips
- Dry the chicken well before searing to get a proper brown crust. Moisture hinders browning.
- Keep the simmer gentle once stock is added. Vigorous boiling can make chicken tough.
- If you want a richer soup, replace the 4 cups of water with chicken stock or add an extra cup of stock.
- Add pasta at the end so it does not overcook while storing leftovers. Alternatively, cook pasta separately and combine at serving.
- Taste at the end for salt only. Tomatoes, stock, and reduced liquids concentrate flavor as the soup cooks.
Creative twists
- Make it lighter: use skinless thighs and reduce oil.
- Make it gluten-free: swap ditalini for gluten-free small pasta or quinoa.
- Add greens: stir in chopped spinach or kale at the end for color and nutrients.
- Turn it into a stew: simmer longer and mash a few potatoes to thicken the broth.
- Mediterranean boost: finish with a squeeze of lemon for brightness and a sprinkle of grated hard cheese at the table.
Common questions
How long does this soup take from start to finish?
Active prep is about 20 to 30 minutes. Searing and simmer time add roughly 45 to 60 minutes, so expect about 1 to 1 1/4 hours total. Most of that time is hands-off simmering.
Can I use boneless chicken thighs instead?
Yes. Boneless thighs cook a bit faster and are easier to shred. Reduce simmer time slightly and check that the meat reaches an internal temperature of 165 F before shredding.
Will the pasta get mushy if I make this ahead?
Pasta will soften as it sits. To avoid mushy ditalini, either undercook it by a minute during the initial cook or cook the pasta separately and add just before serving. Leftovers with pasta are best consumed within a couple of days.
Can I freeze this soup with potatoes included?
You can freeze it, but note that potato texture may change and become slightly grainy. If perfect potato texture matters, par-cook and cool the potatoes separately and add fresh after reheating.
How should I adjust salt if I use regular chicken stock?
Taste as you go. Low-sodium stock gives you control. If you use regular stock, start with half the salt called for and adjust at the end.
Sicilian Chicken Soup
Ingredients
Method
- Pat the chicken thighs dry and season both sides with salt and pepper.
- Heat 1 to 2 tablespoons olive oil in a large pot over medium-high heat. Place thighs skin-side down and sear until the skin is golden and crisp, about 5 to 7 minutes. Flip and brown the other side for another 5 to 7 minutes. Remove thighs and set aside.
- Reduce heat to medium. Pour off all but 2 tablespoons of the rendered chicken fat. Add the chopped onion, celery, and carrots to the pot. Cook, stirring occasionally, until softened, about 8 to 10 minutes.
- Add the chopped yellow bell pepper and garlic. Cook until fragrant and slightly softened, about 3 to 4 minutes.
- Return the seared chicken to the pot. Pour in the chicken stock, water, undrained diced tomatoes, and add the bay leaves. Bring to a gentle simmer and cook for at least 30 minutes to let flavors meld and the chicken cook through.
- Remove the chicken thighs to a plate. Add the cubed potatoes to the pot, cover, and simmer until the potatoes are fork-tender, about 15 to 20 minutes. Meanwhile, shred the chicken off the bones and discard the skin and bones.
- Return the shredded chicken to the soup. Stir in the ditalini and cook uncovered until the pasta is al dente, about 8 to 10 minutes.
- Taste and adjust seasoning with salt and freshly ground black pepper. Stir in the chopped parsley just before serving.
