Print

Hearty & Zesty Sicilian Chicken Soup with Ditalini Pasta and Lemon

A close-up, appetizing view of rich, golden Sicilian chicken soup filled with shredded chicken, ditalini pasta, and fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is a translation of a classic, hearty Italian soup. We build deep flavor quickly using simple ingredients to create a comforting chicken pasta soup perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a spicy kick)
  • 6 cups low sodium chicken broth (use homemade chicken broth if possible)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup ditalini pasta
  • 1/2 cup chopped fresh parsley
  • 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 onion, carrots, and celery. Cook until the vegetables soften, about 6 to 8 minutes. This builds your flavor base.
  2. Add the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant. Do not let the garlic burn.
  3. Pour in the chicken broth and the can of diced tomatoes. Bring the mixture to a simmer.
  4. Add the cut chicken pieces to the simmering broth. Cook until the chicken is cooked through, about 10 to 12 minutes.
  5. Stir in the ditalini pasta. Cook according to package directions until the pasta is al dente, usually 7 to 9 minutes. Watch carefully to prevent sticking.
  6. Remove the pot from the heat. Stir in the fresh parsley and lemon juice.
  7. Taste the soup and adjust seasoning with salt and pepper as needed. Serve this comforting chicken pasta soup hot.

Notes

  • For a quicker version, use pre-cooked rotisserie chicken. Add the shredded chicken during the last 5 minutes of simmering time instead of raw chicken.
  • If you prefer a thicker soup, reserve 1/4 cup of the cooked ditalini pasta and mash it with a fork, then stir the paste back into the soup to thicken the broth slightly.
  • This recipe works well for meal prep soup ideas; it keeps well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://kitchenslang.com/sicilian-chicken-soup-recipe-easy-weeknight-soup/