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Hearty & Easy Sicilian Chicken Soup for a Cozy Dinner

Close-up of a bowl of hot sicilian chicken soup filled with shredded chicken, bright orange carrots, and orzo pasta.

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Welcome to my kitchen! This Sicilian Chicken Soup recipe brings authentic Italian comfort to your table. It is hearty, packed with tender chicken, vegetables, and small pasta, making it a perfect, soul-warming meal for a busy weeknight or meal prep.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, sliced
  • 3 celery ribs, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for a spicy kick)
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 cup small pasta, such as ditalini or small shells
  • 1/2 cup fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 6 to 8 minutes.
  2. Add the minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to maintain a simmer.
  4. Add the shredded chicken and the small pasta to the pot. Cook according to the pasta package directions, usually about 8 to 10 minutes, until the pasta is tender.
  5. Stir in the fresh parsley and lemon juice. Season the soup generously with salt and black pepper to your taste.
  6. Serve this hearty Italian chicken soup hot. It is great with crusty bread for dipping.

Notes

  • For an easy weeknight meal, use pre-cooked rotisserie chicken for the shredded chicken.
  • If you prefer a thicker soup, cook the pasta slightly longer or add a bit more pasta.
  • This recipe is excellent for meal prep; it stores well in the refrigerator for up to 4 days.

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