Description
A cozy and flavorful Sicilian chicken soup made with tender chicken thighs, fresh vegetables, ditalini pasta, and aromatic herbs. A comforting Italian-inspired soup ready in just 4 easy steps.
Ingredients
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2 lbs bone-in, skin-on chicken thighs
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1 large onion, chopped
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3 celery stalks, sliced
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3 large carrots, sliced
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1 bell pepper, chopped
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2 medium potatoes, diced
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1 can (14.5 oz) no-salt diced tomatoes
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3 garlic cloves, minced
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2 bay leaves
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4 cups low-sodium chicken stock
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4 cups water
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1–1 ½ cups ditalini pasta
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1–2 tsp salt (adjust to taste)
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Fresh parsley, chopped
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Black pepper, to taste
Instructions
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Add Everything to the Pot:
In a large 6-quart soup pot, combine chicken thighs, onions, celery, carrots, bell pepper, potatoes, tomatoes, garlic, bay leaves, chicken stock, and water. -
Simmer Until Tender:
Cover and bring to a boil. Reduce heat and simmer partially covered for about 30 minutes, or until the chicken is tender. -
Cook the Pasta + Shred the Chicken:
Remove the chicken from the pot and set aside. Stir in the ditalini pasta and cook for 13–15 minutes. Shred the chicken, discarding skin and bones, then return it to the pot. -
Finish + Serve:
Remove bay leaves, stir in fresh parsley, season with salt and pepper, and ladle into bowls.
Notes
If using salted canned tomatoes or full-sodium broth, reduce added salt.
Orzo or tubetti pasta can replace ditalini.
For a thinner soup, add more stock or water before serving.
Leftovers thicken as the pasta absorbs broth—add liquid when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg