Sicilian Chicken Soup Recipe: Authentic Italian Comfort Food

Sicilian Chicken Soup has rescued so many cold nights and busy weekdays at my house. If you crave a bowl of something cozy, bright, and hearty, this is that soup. It is simple enough for a weeknight but special enough to serve when family comes over. The broth is rich, the veggies are tender, and the lemon and herbs make the whole pot sing. I will walk you through how to get real-deal flavor without fuss, plus a slow cooker option if you want to set it and forget it. Grab a big pot and let’s make comfort in a bowl.

What Makes Sicilian Chicken Soup Unique

This recipe is more than a regular chicken and veggie soup. It borrows those sunny Mediterranean notes that make every spoonful feel bright and homey. Think lemon, bay leaf, oregano, and a kiss of tomato for color and depth. Some families add a little pasta or rice at the end, while others keep it potato-forward for a thicker, heartier feel. I like it with diced potatoes and a small pasta shape so each bite is balanced.

There is also an easy sweetness from carrots and onion that cooks into the broth. A little red pepper flake wakes things up, but you get to decide how lively you want it. And if you have a Parmesan rind, slip it into the pot. It melts its savory, nutty magic into the broth and makes the soup taste like it simmered all day.
For a similar hug-in-a-bowl vibe, check out my Chicken Pot Pie Soup after you make this one.

Ingredients for Authentic Sicilian Chicken Soup

Pantry and Produce

• Olive oil for sautéing
• Onion and celery for the aromatic base
• Carrots for sweetness
• Garlic for warmth
• Russet or Yukon Gold potatoes, diced
• Crushed tomatoes or petite diced tomatoes
• Low sodium chicken broth
• Small pasta like ditalini or orzo, optional
• Lemon for zest and juice

Protein and Pasta

Bone-in chicken thighs are my go-to for flavor and tenderness. Boneless thighs or split breasts work too, but thighs are more forgiving. Pasta is optional, yet great for turning the soup into a meal. If you want to go grain-free, skip the pasta and add an extra potato.
Seasoning lineup includes oregano, bay leaf, red pepper flakes, fresh parsley, salt, and black pepper. Optional boosts: a Parmesan rind, a touch of saffron for special occasions, or a pinch of paprika.
Want another cozy bowl idea with a little kick? My Ginger Garlic Chicken Noodle Soup is perfect when you need something soothing with bold aroma.

Best Chicken Cuts to Use (Thighs vs Breasts)

If you want the richest flavor without babysitting the pot, pick bone-in chicken thighs. They will not dry out, and the broth turns silky. Boneless thighs cook a bit faster but give up a touch of flavor. Chicken breasts are lean and fine to use, especially if you plan to add a Parmesan rind or tomato richness. Just be sure not to overcook breasts or they can turn dry.
Tip: If using breasts, pull them out as soon as they hit 165 degrees, shred, and drop them back in right before serving to keep them juicy.

Potatoes, Vegetables, and Aromatics Explained

Potatoes: Yukon Golds hold their shape a little better and make the broth taste naturally creamy. Russets break down more, which thickens the soup in a cozy way. Both work.
Aromatics: Onion, carrot, and celery are your base. I sauté them until they soften and start to smell sweet. Garlic goes in at the end so it does not burn. Tomatoes add gentle acidity and color. If you like a subtle anise note, a little fennel is quite Sicilian and very tasty. Lemon zest gives floral brightness and is a secret boost you taste but do not immediately identify.

Herbs, Seasonings, and Optional Add-Ins

Oregano is classic and friendly. Bay leaf is essential for backbone. Parsley keeps everything fresh at the finish. A small pinch of red pepper flakes adds warmth without turning the soup spicy, unless you want it to be. Optional upgrades include a Parmesan rind in the simmer, a pinch of saffron to make it luxurious, or even a splash of white wine to deglaze after you sauté the veggies.
For a creamy twist on cold days, bookmark my Chicken Mushroom Soup for next time.

Step-by-Step Sicilian Chicken Soup Instructions

Build the base

Step 1: Warm olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook until softened and glossy, about 8 minutes. Stir in garlic and cook 30 seconds.
Step 2: Add a spoonful of tomato paste if you like deeper tomato flavor. Stir 1 minute to caramelize. Pour in tomatoes and scrape the bottom so nothing sticks.

Simmer and finish

Step 3: Add chicken, potatoes, broth, oregano, bay leaf, and red pepper flakes. If you have a Parmesan rind, drop it in. Bring to a gentle boil, then lower to a simmer. Cover and cook 25 to 35 minutes, until chicken is cooked through and potatoes are tender.
Step 4: Remove chicken to a plate. Shred with two forks and return it to the pot. If using pasta, add it now and simmer until al dente. Adjust salt and pepper to taste. Stir in lemon zest, a squeeze of lemon juice, and parsley.
Step 5: Let the soup sit 5 minutes off the heat so flavors settle. Taste again and brighten with more lemon if needed. That final taste test makes a big difference.
Craving another comfort classic after this pot? Try my fan favorite Crockpot Chicken Tortilla Soup when you want set-it-and-forget-it spice and crunch.

Slow Cooker Sicilian Chicken Soup Method

Place onion, carrot, celery, garlic, potatoes, tomatoes, oregano, bay leaf, red pepper flakes, and broth into a slow cooker. Nestle chicken on top. Cook on Low for 6 to 7 hours or High for 3 to 4 hours, until chicken shreds easily and potatoes are tender. Remove chicken, shred, and return it to the slow cooker. Stir in lemon zest and juice, parsley, and extra salt to taste. If you want pasta, boil it separately and add it to bowls so it does not over-soften in the pot.
By the way, if slow cooker meals are your jam, you will also love this quick-prep Chicken Mac and Cheese Soup on nights when you want extra creamy comfort.

One-Pot and Hob (Stovetop) Cooking Method

Use a Dutch oven or wide soup pot. Sauté the veggies, add the liquids and seasonings, then simmer with the chicken until tender. Shred chicken, add back, and finish with lemon and parsley. If using pasta, put it in during the last 8 to 10 minutes. This method concentrates flavor without extra dishes.

Tips for the Best Sicilian Chicken Soup

• Season in layers: a pinch of salt with the veggies, and again at the end.
• Use lemon zest and juice: zest during cooking, juice at the end for fresh brightness.
• Do not overcook pasta: add it late or cook separately.
• Thighs for flavor: switch to breasts only if you prefer leaner meat.
• Let it rest: 5 minutes off heat blends flavors.
• Parmesan rind: it is the easiest umami boost.

I made this on a rainy Sunday and my picky eater asked for seconds. The lemon at the end is everything. It tastes like cozy Italian grandma cooking, even though I am absolutely not one.

Sicilian Chicken Soup Variations

Spicy: Add extra red pepper flakes or a pinch of Calabrian chili.
Lemony: Double the zest and finish with more juice. A swirl of olive oil on top is lovely.
Tomato-forward: Use crushed tomatoes and a spoon of tomato paste to deepen color and flavor.
Gluten free: Skip the pasta and add extra potato, or stir in cooked rice at the end.
Veggie-loaded: Add zucchini in the last 10 minutes. Spinach or kale can go in at the end until wilted.
If you love fusion bowls, my slurp-worthy Asian Potsticker Soup is fast, playful, and family approved.

How to Serve Sicilian Chicken Soup

Serve hot with a final squeeze of lemon and a shower of chopped parsley. A little grated Parmesan on top is never a bad idea. Crusty bread for dunking makes it a meal. On busy weeknights, I pair it with these quick Air Fryer Chicken Mozzarella Wraps for a comfort spread that still feels fresh.

Storage, Freezing, and Reheating

Fridge: Keep leftovers in airtight containers for up to 4 days. The flavor gets deeper by day two.
Freezer: Cool completely, then freeze in portions for up to 3 months. If possible, freeze without pasta so it stays firm.
Reheat: Warm on the stovetop over medium heat. Add a splash of broth or water if it is thicker than you like. Finish with fresh lemon juice and parsley to wake it back up.
By the way, if creamy soups are your thing too, try my cozy Broccoli Cheddar Soup next time you want a cheesy bowl.

Common Questions

Can I use rotisserie chicken? Yes. Simmer the veggies and potatoes in the broth first, then stir in shredded rotisserie chicken in the last 5 minutes so it stays tender.
What pasta shape is best? Ditalini, orzo, or small shells. They cook fast and fit on the spoon. Cook separately if you plan to store leftovers.
Is lemon required? It makes the flavor pop, but you can replace it with a splash of white wine vinegar or skip it entirely for a mellower soup.
Can I make this dairy free? Absolutely. Just skip the Parmesan rind and grated cheese garnish.
How do I thicken the broth? Use a starchy potato like Russet, simmer a few minutes longer, or mash a few potato cubes right in the pot.

Warm Bowls, Happy Kitchen

There is a reason I make Sicilian Chicken Soup again and again. It is bright, hearty, and so doable on any night of the week. When you want a little variety, check out my other favorites like Cheesy Chicken Pasta Bake or a zesty Black Pepper Chicken dinner.
If you want more ideas, this helpful guide to Dump and Go Sicilian Chicken Soup is great for busy days, and fans of restaurant-style bowls will love a Carrabba’s Copycat Chicken take for inspiration. Now grab a pot, zest that lemon, and enjoy every cozy spoonful.

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