Whether you call it Sicilian Chicken Soup or Italian Chicken Soup, this flavorful chicken noodle soup promises to be a comforting and soul-feeding experience unlike any other. It’s a dish that embodies the warmth of Italian home cooking, perfect for a cozy evening, a family gathering, or simply when you crave a hearty bowl of goodness. This recipe delivers an incredibly rich broth, tender chicken, and an abundance of vibrant vegetables, making it a true standout in the world of chicken soups.
Why This Sicilian Chicken Noodle Soup Will Become Your New Favorite
For years, I’ve been on a culinary quest to recreate the legendary chicken noodle soup my Sicilian grandfather, Papa, used to make. He immigrated to the states from Sicily when he was just sixteen, bringing with him a rich culinary heritage that deeply influenced our family meals. His chicken soup was, without a doubt, the best I had ever tasted – simple, yet bursting with an unparalleled depth of flavor. While I came close many times, it always felt like something was missing, a subtle nuance that only Papa truly mastered.
This particular recipe, though not an exact replica of Papa’s (he never added tomatoes or potatoes), comes remarkably close to evoking that same nostalgic comfort and robust taste. It draws inspiration from the classic flavors found in dishes like Carrabba’s Italian Grill’s Mama Mandola’s Sicilian chicken soup, offering a familiar warmth with a unique Sicilian twist. The addition of fire-roasted tomatoes and tender potatoes sets this version apart, contributing to a rich, complex broth that is both hearty and incredibly satisfying.
What makes this Sicilian Chicken Noodle Soup truly special is its ability to combine traditional Italian ingredients with the universal appeal of chicken noodle soup. It’s a testament to the power of simple, fresh components cooked with care, transforming everyday ingredients into something extraordinary. This isn’t just a meal; it’s an experience that nourishes both body and soul. Its comforting nature makes it ideal for cold weather, a pick-me-up when you’re feeling under the weather, or simply as a wholesome, homemade dinner for your loved ones.
If you’re a fan of comforting, flavorful soups, you might also enjoy some of our other cherished recipes such as our thick and hearty chili, creamy tomato basil soup, wholesome root vegetable soup, rich broccoli cheese soup, or the savory shrimp and sausage gumbo.
Essential Ingredients for Authentic Sicilian Flavor
The magic of Sicilian Chicken Noodle Soup lies in its carefully selected, fresh ingredients that contribute to its distinctive taste profile. Each component plays a vital role in building the layers of flavor that make this soup so memorable.
- Whole Chicken: Starting with a whole chicken is paramount for developing a deeply flavorful and rich stock. The bones, skin, and connective tissues slowly simmer to release collagen and essential flavors, creating a robust base that simply can’t be replicated with pre-made broth. A 4-5 lb chicken, with giblets removed, is ideal for a generous batch.
- Aromatic Vegetables: This soup features a classic Italian soffritto base with a delightful addition.
- Carrots, Celery, and Yellow Onion: These form the aromatic foundation, lending sweetness, earthiness, and a savory depth to the broth as they slowly cook down.
- Red Bell Pepper: Adds a subtle sweetness and vibrant color, distinguishing this soup from more traditional chicken noodle varieties.
- Russet Potatoes: Peeled and diced into ½-inch pieces, potatoes contribute heartiness and a slight thickening to the broth, making the soup more substantial and comforting.
- Fire-Roasted Diced Tomatoes: A 14.5-ounce can of fire-roasted tomatoes, including their juices, adds a smoky depth, a touch of acidity, and a beautiful reddish hue to the broth, elevating the overall flavor complexity.
- Fresh Seasonings: Simple yet potent, these fresh seasonings are crucial.
- Fresh Italian Flat-Leaf Parsley: Half a cup of freshly chopped parsley brightens the soup with its herbaceous notes and adds a fresh, appealing aroma.
- Garlic: Five cloves of minced garlic provide a pungent, aromatic kick that is quintessential to Italian cooking.
- Kosher Salt and Black Pepper: These fundamental seasonings are essential for balancing and enhancing all the other flavors. Seasoning to taste ensures the perfect savory balance.
- Short Cut Pasta: The choice of pasta is key to the soup’s rustic charm.
- Ditalini Pasta: This small, tube-shaped pasta is traditional in many rustic Italian soups, known for its ability to absorb flavor without becoming overly mushy.
- Alternative Pastas: If ditalini isn’t available, elbow macaroni, tubettini, or orzo pasta are excellent substitutes, offering similar shapes and cooking characteristics that work wonderfully in this soup.
Crafting the Perfect Sicilian Chicken Noodle Soup
Making this Sicilian Chicken Noodle Soup is a labor of love, but every minute spent is rewarded with an incredibly flavorful and deeply satisfying meal. The process begins with creating a rich, homemade stock – a step that truly elevates this soup from good to extraordinary. Yes, it involves a whole chicken and requires a bit of time, which is why I often reserve this recipe for a day off. Trust me, the effort is undeniably worth it, yielding a depth of flavor that store-bought broths simply cannot match.
To begin, select a generously sized stockpot or Dutch oven. Carefully place the whole chicken inside, along with the finely chopped yellow onion, diced celery ribs, large diced carrots, diced red bell pepper, and the peeled and ½-inch diced russet potatoes. Finally, add the entire can of fire-roasted diced tomatoes, including all their delicious juices. Pour in enough cold water to ensure all the ingredients are covered by about one inch. This initial setup is crucial for extracting maximum flavor from all components.
Place the pot over high heat and bring the mixture to a rolling boil. As the soup heats up, you might notice a foamy scum rising to the surface. This is a natural occurrence, and it’s best to skim this foam off and discard it. Removing the foam helps to keep your broth clear and clean-tasting, contributing to a more refined finished product.
Once boiling, it’s time to infuse the soup with its signature Sicilian aromatics. Add the fresh Italian flat-leaf parsley, minced garlic, kosher salt, and freshly ground black pepper. Adjust these seasonings to your personal taste preferences. Then, reduce the heat to medium-low, allowing the soup to gently simmer. It’s best to cover the pot partially with a lid, which helps to retain moisture while still allowing some steam to escape, concentrating the flavors. Let it simmer for at least 2 hours, or until the chicken is incredibly tender and literally falling off the bones. This long, slow simmer is what develops the incredible depth of flavor in the broth.
Once the chicken is thoroughly cooked, carefully remove it from the pot and transfer it to a separate platter or cutting board. Allow it to cool sufficiently, typically for about 30 minutes, until it’s comfortable enough to handle. While the chicken cools, reduce the heat under the soup to its lowest setting, allowing the broth to continue simmering gently and further develop its complex flavors.
Once cool, proceed to debone the chicken, meticulously removing all the meat and shredding it into bite-sized pieces. Discard the skin and bones, as their purpose in flavoring the broth has been fulfilled. This ensures that every spoonful of soup is filled with tender, succulent chicken.
Now, it’s time for a unique step that adds to the soup’s rustic charm and texture. Using a potato masher, gently mash the soup around three to four times directly in the pot. The goal isn’t to create a smooth purée, but rather to lightly smash some of the tender potatoes and vegetables. This action releases a bit of starch, subtly thickening the broth and integrating the flavors even further, creating a wonderfully textured soup. After mashing, return the shredded chicken meat to the pot with the broth, allowing it to warm through and mingle with the rich flavors.
Before serving, always taste the soup and adjust the seasoning with additional salt and pepper as needed. This final touch ensures the flavors are perfectly balanced to your preference. Remember, proper seasoning is the key to a truly outstanding soup.
A crucial tip for serving this Sicilian Chicken Noodle Soup is to cook the ditalini (or your chosen short pasta) in a separate pot. Cook it according to package directions until al dente, then drain it well. We highly recommend adding the cooked noodles directly to individual bowls just before serving. This prevents the pasta from absorbing too much of the delicious broth over time, which can turn your flavorful soup into more of a thick stew. This has certainly happened in my kitchen before! While still delicious, the integrity of the broth is best preserved by keeping the noodles separate until serving. This method ensures that each spoonful offers the perfect balance of tender chicken, hearty vegetables, and a rich, clear broth with perfectly cooked pasta.
Serve this exquisite Sicilian Chicken Noodle Soup piping hot, generously garnished with freshly grated Parmesan or Romano cheese. In our home, we believe there’s no such thing as too much cheese! Pair it with some crusty Italian bread for dipping, and prepare to enjoy what might just be the best, most flavorful chicken noodle soup you’ve ever eaten.
Expert Tips for the Best Sicilian Chicken Noodle Soup
Achieving the perfect Sicilian Chicken Noodle Soup is all about attention to detail. Here are some expert tips to ensure your soup is nothing short of spectacular:
- Choose Your Chicken Wisely: While a whole chicken is recommended for the richest broth, you can certainly use other cuts. Skin-on, bone-in chicken thighs or leg quarters are excellent alternatives, as the bones and skin contribute significant flavor and richness to the stock. If you opt for boneless, skinless chicken breasts, be aware that your broth may be less robust, and you might consider adding extra chicken stock for depth. Dark meat generally yields a deeper flavor profile.
- Uniform Vegetable Dicing: For optimal texture and even cooking, aim to cut your vegetables (carrots, celery, bell pepper, potatoes, and onion) into uniform ½-inch dice. Since this soup simmers for an extended period, larger, consistently sized pieces will hold their shape better and prevent the vegetables from cooking down too much and becoming mushy.
- Adjust the Spice Level: If you enjoy a soup with a bit of a kick, similar to Carrabba’s Spicy Sicilian Chicken Soup, consider adding ½ to 1 teaspoon of red pepper flakes along with your other seasonings. Start with less and add more to taste, as the heat will intensify as it simmers.
- Cook Pasta Separately: This is a golden rule for Italian soups. Always cook your pasta, whether it’s ditalini, elbow, or orzo, in a separate pot of salted boiling water according to package directions. Drain it well and add it directly to individual serving bowls. This critical step prevents the pasta from soaking up all the flavorful broth and becoming bloated, ensuring that your soup remains soup-like rather than a thick stew.
- Taste and Adjust Seasoning: Don’t be afraid to taste your soup at various stages of cooking, especially before serving. The amount of salt and pepper needed can vary based on the chicken, vegetables, and your personal preference. Adjust as necessary to achieve the perfect balance.
- Consider a Garnish: Beyond Parmesan or Romano cheese, a swirl of good quality extra virgin olive oil or a few fresh basil leaves torn over the top can add another layer of aroma and flavor just before serving.
Frequently Asked Questions About Sicilian Chicken Noodle Soup
Absolutely! This soup is fantastic for meal prepping. You can prepare the entire soup stock, including the chicken and vegetables (everything except the pasta), up to 2 days in advance. Once it has cooled completely to room temperature, transfer it to an airtight container and refrigerate. When you’re ready to enjoy, simply reheat the soup gently on the stovetop, and cook fresh pasta separately before adding it to each bowl.
Yes, you can adapt this recipe for a slow cooker, though a stovetop preparation will generally yield a more concentrated and flavorful broth due to the direct heat. To use a slow cooker, combine the whole chicken, all the vegetables (onion, celery, carrots, bell pepper, potatoes, fire-roasted tomatoes), parsley, and garlic with 4 cups of water and 4 cups of good quality chicken stock (do not add the pasta at this stage). Cook on high for 6 hours. Carefully remove the chicken, debone, and shred it, then return the shredded meat to the slow cooker and cook for an additional 2 hours on high. Remember to omit the initial 1 tablespoon of kosher salt and salt to taste later, as store-bought chicken stock can be high in sodium.
Allow the soup to cool completely to room temperature before transferring it to an airtight container. It can be refrigerated for up to 4 days. A crucial recommendation for storing is to keep the cooked noodles separate from the soup. If the pasta is stored with the broth, it will continue to absorb the liquid, becoming mushy and significantly reducing the amount of broth. If stored assembled, you will likely need to add more chicken stock when reheating.
Yes, this soup freezes well, making it excellent for long-term storage. Once cooled, transfer the soup (without the pasta) into freezer-safe airtight containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Be aware that the texture of the potatoes may change upon freezing and reheating; they can become slightly grainy or mushy. To reheat, thaw overnight in the refrigerator and then gently warm on the stovetop, adding fresh pasta just before serving.
Explore More Italian Soup Delights
If you’ve fallen in love with the comforting flavors of this Sicilian Chicken Noodle Soup, you’ll be thrilled to discover other fantastic Italian soup recipes that promise warmth and satisfaction. Each offers a unique taste of Italy, perfect for any season:
Lentil Soup with Italian Sausage
A robust and hearty lentil soup, elevated with savory Italian sausage and fresh spinach, offering a truly satisfying and flavorful meal.
Italian Wedding Soup
This classic Italian Wedding Soup features tender mini meatballs, fresh greens, and tiny pasta in a delicate, savory broth – a heartwarming favorite.
Tuscan White Bean Soup
A rustic and nourishing Tuscan White Bean Soup, rich with savory herbs and tender beans, perfect for a cozy, healthy meal.
Sicilian Chicken Noodle Soup
Loaded with flavor, this easy soup will quickly become your favorite homemade chicken noodle soup recipe!
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Cuisine: Italian
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Calories: 302 kcal
Author: Leigh Harris
Ingredients
- 1 whole chicken (4-5 lbs, giblets removed)
- 1 yellow onion (finely chopped)
- 4 celery ribs (diced)
- 3 large carrots (diced)
- 1 red bell pepper (diced)
- 2 medium russet potatoes (peeled and diced into ½-inch dice)
- 1 (14.5 ounce) can diced fire-roasted tomatoes (with their juices)
- ½ cup fresh flat-leaf Italian parsley
- 5 cloves garlic (minced)
- 1 tbsp kosher salt (more or less to taste)
- 1/2 tsp black pepper
- ½ lb. ditalini pasta
Instructions
- In a large stock pot or Dutch oven, place the whole chicken, onion, red peppers, celery, carrots, potatoes, and fire-roasted tomatoes with their juices. Add enough cold water to cover all ingredients by 1 inch.
- Bring to a boil over high heat. Skim off any foam that rises to the top and discard.
- Add parsley, garlic, 1 tablespoon of kosher salt, and pepper to taste.
- Reduce the heat to medium-low and cover partially with a lid.
- Let it simmer for about 2 hours, or until the chicken is falling off the bone. Remove the chicken and let it cool for about 30 minutes, or until cool enough to handle.
- Taste the stock and season with additional salt and pepper to taste, if needed. Reduce heat to low and let the soup continue to simmer.
- Remove all the meat from the chicken and shred it into pieces. Discard the skin and bones.
- Meanwhile, cook pasta in a medium pot according to package directions until tender. Drain well and set aside in a serving bowl. Do not add uncooked pasta directly to the soup, as it will absorb too much liquid and thicken the soup into a stew.
- Using a potato masher, gently mash the soup around a few times in the pot, allowing some of the potatoes to get slightly smashed. Aim for about 3 to 4 mashes, not too much.
- Add the shredded chicken to the pot. Taste again and add more salt and pepper if needed. Serve garnished (generously in our house) with grated Parmesan or Romano cheese.
Notes
We highly recommend cooking the pasta separately and adding it to each serving to prevent it from soaking up all the delicious broth.
Make Ahead: Make the soup stock (chicken and vegetables), let it cool to room temperature, place it in an airtight container, and refrigerate for up to 2 days. When ready to serve, reheat the soup and boil the pasta separately.
Storing and Freezing: Let the soup cool to room temperature, place it in an airtight container, and refrigerate for up to 4 days. Store noodles and soup separately to maintain broth consistency. If freezing, use a freezer-safe airtight container for up to 3 months. Note that potatoes may change texture (become grainy or mushy) after freezing.
Nutrition
Calories: 302 kcal |
Carbohydrates: 29g |
Protein: 19g |
Fat: 12g |
Saturated Fat: 3g |
Polyunsaturated Fat: 3g |
Monounsaturated Fat: 5g |
Trans Fat: 0.1g |
Cholesterol: 57mg |
Sodium: 774mg |
Potassium: 511mg |
Fiber: 3g |
Sugar: 3g |
Vitamin A: 4349IU |
Vitamin C: 25mg |
Calcium: 38mg |
Iron: 2mg