Can I make Sicilian Chicken Soup in a slow cooker?

Yes, absolutely. Combine all the ingredients except the pasta and parsley in your slow cooker and cook on low for 6 to 7 hours or on high for about 3 to 4 hours. When the chicken is tender, shred it, add the pasta, and cook for another 15 to 20 minutes until the pasta is perfectly soft. For more cozy crockpot dinners, check out my Slow Cooker Garlic Butter Beef or Slow Cooker Honey Butter Pork Roast .

Can I use chicken breasts instead of thighs?

You can, but I recommend sticking with bone-in chicken thighs or drumsticks if possible. They add that deep, rich flavor that makes this soup taste like it simmered all day. If you love chicken breast recipes, you might like my Creamy Tuscan Chicken or Maple Dijon Roasted Chicken Thighs .

What kind of pasta works best in Sicilian Chicken Soup?

Traditionally, ditalini pasta is used because its small shape complements the chunky vegetables and shredded chicken. But you can use orzo, elbow macaroni, or small shells if that’s what you have. Just make sure to cook the pasta directly in the broth so it absorbs all that savory flavor.

Can I make this Sicilian Chicken Soup gluten-free?

Yes. Just swap the pasta for a gluten-free option or replace it with cooked rice or quinoa. If you’re in the mood for another naturally gluten-free meal, my White Chicken Chili with Green Chiles is another hearty favorite.

Can I freeze this soup?

Definitely. Just leave out the pasta before freezing since it tends to get mushy when thawed. Freeze the soup in airtight containers for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, reheat gently, and add freshly cooked pasta before serving.

Sicilian Chicken Soup Simple Winter Comfort

Description

This cozy Sicilian Chicken Soup is the perfect bowl of comfort — made with tender shredded chicken, hearty vegetables, and ditalini pasta simmered in a flavorful tomato-infused broth.

Ingredients

Scale

4 bone-in, skin-on chicken thighs (about 2 pounds)
1 medium onion, chopped
3 celery ribs, chopped
3 medium carrots, chopped
1 large yellow bell pepper, chopped
2 medium russet potatoes, peeled and cubed
4 garlic cloves, chopped
1 can (14.5 oz) diced tomatoes
2 bay leaves
1 tablespoon kosher salt (adjust to taste)
1 carton (32 oz) low-sodium chicken stock
4 cups water or extra stock
½ cup dry ditalini pasta
½ cup fresh Italian parsley, chopped
Freshly ground black pepper, to taste

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Instructions

In a large soup pot, combine chicken, onion, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt. Add chicken stock and water, then season lightly with black pepper.
Cover and bring to a boil. Reduce heat to low and simmer partially covered for 30 minutes, or until chicken is tender and falling off the bone.
Remove chicken and add ditalini pasta to the pot. Cook for 13 to 15 minutes, stirring occasionally to prevent sticking.
Shred the chicken with two forks, discarding skin and bones. Return the shredded meat to the pot.
Check for veggie doneness, remove bay leaves, stir in parsley, and adjust seasoning as needed. Serve warm.

Notes

Use dark meat for maximum flavor. Let the soup rest before serving to deepen flavor. If freezing, skip the pasta and add it fresh when reheating.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 6g
Sodium: 750mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 22g
Cholesterol: 70mg