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Hearty Sicilian Chicken Soup: Authentic Comfort Food Recipe

Close-up of a white bowl filled with hot Sicilian chicken soup, featuring shredded chicken, rotini pasta, bright orange carrots, and fresh parsley.
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Make this hearty Sicilian Chicken Soup for a soul-warming, authentic Italian comfort food dinner. This recipe features tender chicken, vegetables, and pasta in a flavorful broth, perfect for cozy nights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (for that Carrabba’s spicy note)
  • 6 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 cups cooked, shredded chicken breast or rotisserie chicken
  • 1 cup ditalini pasta or small shell pasta
  • 1/2 cup chopped fresh parsley, divided
  • Salt and freshly ground black pepper to taste
  • Fresh lemon wedges, for serving

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes (with their juice). Bring the mixture to a boil.
  4. Reduce the heat to low, cover, and simmer for 15 minutes to allow the vegetables to become tender.
  5. Stir in the shredded chicken and the ditalini pasta. Increase the heat slightly to maintain a gentle simmer. Cook for 8 to 10 minutes, or until the pasta is al dente.
  6. Remove the pot from the heat. Stir in half of the fresh parsley. Season generously with salt and pepper to your taste.
  7. Ladle the soup into bowls. Garnish each serving with the remaining fresh parsley and serve immediately with a fresh lemon wedge on the side.

Notes

  • For a richer flavor base, use homemade chicken stock instead of store-bought broth.
  • If you prefer a less spicy soup, omit the red pepper flakes entirely.
  • This soup freezes well. Cool completely before storing in an airtight container for up to 3 months.
  • To make this a true Carrabba’s copycat, add a small splash of white wine vinegar when you add the broth for extra tang.

Nutrition

Find it online: https://daisyrecipe.com/sicilian-chicken-soup-recipe-hearty-italian/