Authentic Sicilian Chicken Noodle Soup: A Heartwarming Recipe for Your Soul
There’s nothing quite like a steaming bowl of homemade chicken noodle soup, especially when it carries the rich, comforting flavors of Italy. Whether you call it Sicilian Chicken Noodle Soup or Italian Chicken Soup, this recipe delivers an unparalleled depth of flavor that will make it your new go-to. Simple yet profoundly satisfying, it’s truly a soul-feeding experience that brings warmth to any day.
Why This Sicilian Chicken Noodle Soup Will Become Your Family’s Favorite
For years, I’ve been on a culinary quest to recreate the magical chicken noodle soup my Sicilian grandfather, Papa, used to make. He immigrated from Sicily at 16, and his soup was legendary—a comforting hug in a bowl that I’ve cherished in my memories. While many attempts came close, they always seemed to miss that unique, undefinable something.
This recipe, I’m thrilled to say, is the closest I’ve ever come to Papa’s masterpiece. It captures the essence of traditional Italian flavors, offering a rich broth, tender chicken, and perfectly cooked pasta that will transport you straight to a Nonna’s kitchen. While Papa’s version never included tomatoes or potatoes, this adaptation leans into the rustic charm of soups often found in central and southern Italy, reminiscent of the beloved Mama Mandola’s Sicilian chicken soup from Carrabba’s Italian Grill.
Beyond its nostalgic appeal, you’ll adore this soup for its incredible depth of flavor. Unlike simpler chicken soups, this Sicilian rendition builds layers of taste from a whole chicken and a vibrant mix of fresh vegetables, simmered slowly to perfection. It’s truly an experience for the senses—hearty, aromatic, and deeply satisfying. It’s the kind of meal that doesn’t just fill your stomach but also nourishes your spirit.
If you’re a soup enthusiast, be sure to explore some of our other cherished soup recipes, including our hearty thick chili, creamy tomato basil soup, wholesome root vegetable soup, decadent broccoli cheese soup, and the flavorful shrimp and sausage gumbo.
Essential Ingredients for an Authentic Flavor
The magic of this Sicilian Chicken Noodle Soup lies in its carefully chosen, fresh ingredients. Each component plays a vital role in creating the rich, harmonious flavors that define this comforting dish.
- Homemade Chicken Stock – The foundation of any great chicken soup is its stock, and this recipe calls for building it from scratch with a whole chicken. This ensures a deeply flavorful, gelatin-rich broth that simply cannot be replicated with store-bought alternatives. The stock is enriched with a medley of fresh vegetables: aromatic carrots, crisp celery, sweet yellow onion, vibrant red bell pepper, and starchy potatoes, all complemented by the smoky sweetness of fire-roasted tomatoes. These ingredients simmer together, slowly releasing their essence to create a complex and robust base.
- Aromatic Seasonings – Simple, fresh seasonings elevate the natural flavors. Fresh garlic adds a pungent warmth, while fresh Italian flat-leaf parsley provides a bright, herbaceous note that is characteristic of Mediterranean cuisine. Kosher salt and freshly ground black pepper are crucial for seasoning the broth perfectly, enhancing every ingredient without overpowering them.
- Short Cut Pasta – For rustic Italian soups, ditalini pasta is a traditional choice. Its small, tubular shape is perfect for catching the rich broth and tender vegetables. However, feel free to substitute with other short pasta varieties like elbow macaroni, tubettini, or orzo. The key is to cook the pasta separately and add it to individual bowls just before serving to prevent it from absorbing too much broth and turning your soup into a stew. This ensures every bite maintains its perfect texture.
Crafting Your Homemade Sicilian Chicken Noodle Soup
Making this Sicilian Chicken Noodle Soup is a labor of love, but every moment invested pays dividends in flavor. The process begins with creating an incredibly rich, homemade stock, which is truly the heart of this recipe. Yes, it involves a whole chicken and requires a bit of time, making it an ideal project for a relaxed day off. Trust me, the depth of flavor you achieve is absolutely worth the effort!
Begin by placing the whole chicken (ensuring the giblets are removed), finely chopped onion, diced celery, large diced carrots, diced red bell pepper, peeled and diced russet potatoes, and a can of diced fire-roasted tomatoes (with their juices) into a large stock pot or Dutch oven. Pour in enough cold water to cover all ingredients by about one inch. Using cold water allows the flavors to extract more slowly and thoroughly, resulting in a richer stock.
As the soup begins to heat, you might notice some foam rising to the surface. This is natural and consists of impurities from the chicken. Simply skim it off with a spoon and discard it to ensure a clear and clean-tasting broth.
Bring the pot to a vigorous boil over high heat. Once boiling, stir in the fresh parsley, minced garlic, kosher salt, and fresh ground black pepper. Reduce the heat to medium-low, partially cover the pot with a lid (leaving a slight gap for steam to escape), and let it simmer for at least 2 hours, or until the chicken is incredibly tender and literally falling off the bones. This slow simmering process is critical for developing the rich, complex flavors of the broth.
Once the chicken is tender, carefully remove it from the pot and set it aside to cool. While the chicken cools, reduce the heat under the soup to low, allowing it to continue its gentle simmer. This keeps the vegetables and broth warm and flavorful.
When the chicken is cool enough to handle comfortably (usually about 30 minutes), proceed to debone it, discarding the skin and bones. Shred the tender chicken meat into bite-sized pieces. You can use your hands, two forks, or even a stand mixer for quick shredding.
Now, here’s a traditional trick to add body and a rustic texture to your soup: using a potato masher, gently mash the vegetables in the pot a few times. Don’t overdo it; just enough to break down some of the potatoes and blend them slightly into the broth, creating a thicker, more comforting consistency without making it too smooth. About 3 to 4 gentle mashes should do the trick. Afterward, return the shredded chicken meat to the pot with the simmering broth.
Taste the soup and adjust the seasoning with additional salt and pepper as needed. This final tasting is crucial to ensure perfect balance.
For the pasta, we highly recommend cooking the noodles in a separate pot according to package directions until al dente. This is a crucial step! Once cooked and drained, add them directly to individual serving bowls. If you cook the pasta directly in the soup or store assembled, the noodles will inevitably absorb all the delicious broth, leaving you with a thick stew rather than a comforting soup. While still tasty, you’ll definitely miss that rich, savory liquid. Trust me, I’ve made this mistake in my own kitchen!
Serve this exquisite Sicilian chicken noodle soup piping hot, topped generously with freshly grated Parmesan or Pecorino Romano cheese and a sprinkle of fresh parsley. Pair it with some crusty Italian bread for dipping, and prepare to enjoy one of the most flavorful and comforting soups you’ve ever tasted!
Expert Tips for the Best Sicilian Chicken Noodle Soup
Achieving the perfect bowl of Sicilian Chicken Noodle Soup is easy with a few insider tips:
- Chicken Selection for Maximum Flavor: While a whole chicken is ideal for creating the richest stock due to its bones and skin, you can also use skin-on, bone-in chicken thighs, leg quarters, or even a mix of dark and white meat. Dark meat (thighs and legs) will impart a deeper, more robust flavor to your broth than chicken breasts alone. If using breasts, consider adding a few chicken wings or backs for extra richness.
- Precision Vegetable Dicing: Aim to cut your vegetables (carrots, celery, bell pepper, potatoes) into uniform ½-inch dice. This ensures they cook evenly and maintain some texture without disintegrating completely during the long simmer. Avoid cutting them too small, as they will cook away into the broth.
- Spice It Up: If you enjoy a kick, like Carrabba’s Spicy Sicilian Chicken Soup, consider adding ½ teaspoon of red pepper flakes along with the garlic and parsley. You can adjust this amount to your personal preference for heat.
- Pasta Perfection: As mentioned, always cook the pasta in a separate pot. This prevents the noodles from becoming mushy and absorbing too much of your precious broth. Add the cooked pasta directly to each individual bowl just before serving. This keeps your soup consistently delicious, even for leftovers.
- Broth Quality: For an even richer broth, you can roast your chicken bones and vegetables slightly before adding them to the pot. This caramelization adds another layer of deep, savory flavor.
- Garnish Generously: Don’t be shy with the grated Parmesan or Pecorino Romano cheese. Its salty, umami flavor perfectly complements the soup. A final sprinkle of fresh parsley adds brightness and a pop of color.
Frequently Asked Questions About Sicilian Chicken Noodle Soup
Absolutely! This soup is fantastic for meal prep. You can make the soup stock (without the pasta) up to 2 days in advance. Once cooked, let it cool completely to room temperature before transferring it to an airtight container and refrigerating. When you’re ready to serve, simply reheat the soup gently on the stovetop and cook fresh pasta separately. This method ensures the best texture for both the broth and the noodles.
Yes, you can adapt this recipe for a slow cooker, but for the most intensely flavored broth, the stovetop method is generally preferred. To use a slow cooker, place the whole chicken, all vegetables, fire-roasted tomatoes, parsley, and garlic, along with about 4 cups of water and 4 cups of low-sodium chicken stock (omit the pasta at this stage), into the crock pot. Cook on high for 6 hours. After 6 hours, remove the chicken, debone, and shred it. Return the shredded chicken to the slow cooker and cook for another 1-2 hours on low. Remember to adjust the salt to taste at the end, as the added chicken stock in the slow cooker might make it saltier than the stovetop version which relies mostly on water for the stock.
To store, allow the soup to cool completely to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. A crucial tip for storage: always store the cooked noodles separately from the soup. If the pasta remains in the broth, it will continue to absorb liquid, resulting in mushy noodles and a significantly thicker, stew-like consistency. If you do store it assembled, you’ll likely need to add more chicken stock when reheating to thin it out.
Yes, this soup freezes beautifully! Allow the cooled soup (again, without the pasta) to freeze in a freezer-safe airtight container for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop. Be aware that potatoes can change in texture after freezing; they may become slightly grainy or mushy upon thawing and reheating. Despite this minor textural change, the flavor remains delicious.
While homemade stock from a whole chicken offers superior flavor and richness, you can use a high-quality store-bought chicken broth or stock in a pinch. If you do, consider adding some chicken bones (like wings or backs) to the pot for extra depth, even if you’re using pre-made broth. You will also need to adjust seasonings more carefully, as store-bought broths vary greatly in sodium content.
Discover More Comforting Italian Soup Recipes
If you loved this Sicilian Chicken Noodle Soup, you’re sure to enjoy these other Italian-inspired culinary delights:
Lentil Soup with Italian Sausage
Italian Wedding Soup
Tuscan White Bean Soup
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Sicilian Chicken Noodle Soup
Print
Pin
Rate
Soup
Italian
25
minutes
2
hours
30
minutes
2
hours
55
minutes
10
302
kcal
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
-
½
cup
fresh flat-leaf Italian parsley
(chopped, plus more for garnish)
-
5
cloves
garlic
(minced)
-
1
tbsp
kosher salt
(more or less to taste)
-
1/2
tsp
black pepper
(freshly ground, more to taste)
-
½
lb.
ditalini pasta
(or other small pasta, cooked separately)
-
Grated Parmesan or Pecorino Romano cheese
(for serving)
Metric
Instructions
-
In a large stock pot or Dutch oven, combine the whole chicken (giblets removed), chopped yellow onion, diced red bell pepper, diced celery, diced carrots, diced russet potatoes, and the can of fire-roasted tomatoes with their juices. Pour in enough cold water to cover all the ingredients by approximately 1 inch.1 whole chicken,
1 yellow onion,
1 red bell pepper,
4 celery ribs,
3 large carrots,
2 medium russet potatoes,
1 (14.5 ounce) can diced fire-roasted tomatoes -
Bring the mixture to a rolling boil over high heat. As it heats, skim off any foam that rises to the surface.
-
Stir in the fresh parsley, minced garlic, 1 tablespoon of kosher salt, and ½ teaspoon of black pepper. Remember, you can always adjust seasonings later.½ cup fresh flat-leaf Italian parsley,
5 cloves garlic,
1 tbsp kosher salt,
1/2 tsp black pepper -
Reduce the heat to medium-low, then cover the pot partially with a lid, allowing a small gap for steam to escape.
-
Let the soup simmer gently for approximately 2 to 2.5 hours, or until the chicken is fork-tender and easily falls off the bone. Remove the cooked chicken from the pot and let it cool for about 30 minutes, or until it’s cool enough to handle safely.
-
While the chicken cools, taste the stock and adjust the seasoning with additional salt and pepper if needed. Reduce the heat to low, allowing the soup base to continue simmering gently.
-
Once cool, remove all the meat from the chicken, discarding the skin and bones. Shred the chicken meat into bite-sized pieces.
-
Meanwhile, cook your chosen short pasta (like ditalini) in a separate medium pot according to package directions until tender but still al dente. Drain the pasta thoroughly. Do not add uncooked pasta directly to the soup or store it with the soup, as it will soak up too much liquid and transform your delicious soup into a thick stew. Keep the drained pasta separate in a serving bowl until ready to use.½ lb. ditalini pasta
-
Using a potato masher, gently mash the vegetables in the soup pot a few times (about 3 to 4 mashes). This technique helps to slightly thicken the broth and incorporates some of the softened potatoes and other vegetables, giving the soup a wonderfully rustic and comforting texture. Be careful not to mash too much, as you still want some recognizable vegetable pieces.
-
Add the shredded chicken back to the pot with the soup. Taste one last time and add any additional salt and pepper if needed to achieve your perfect flavor balance. Serve your Sicilian Chicken Noodle Soup hot, by adding a scoop of cooked pasta to each bowl, then ladling in the flavorful soup. Garnish generously (as we do in our house!) with freshly grated Parmesan or Pecorino Romano cheese and a sprinkle of fresh parsley. Enjoy!
Notes
Make Ahead Tips: You can prepare the soup stock (without the pasta or shredded chicken) up to 2 days in advance. Let it cool completely to room temperature, then store it in an airtight container in the refrigerator. When ready to serve, simply reheat the stock, add the shredded chicken, and cook fresh pasta separately.
Storing and Freezing: Store leftover soup (again, without the pasta) in an airtight container in the refrigerator for up to 4 days. Freezing the cooled soup in a freezer-safe container is also an option for up to 3 months. Be aware that the texture of the potatoes might change slightly after freezing, potentially becoming a bit grainy or mushy. For best results, always store the noodles and soup separately.
Nutrition
Calories:
302
kcal
|
Carbohydrates:
29
g
|
Protein:
19
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.1
g
|
Cholesterol:
57
mg
|
Sodium:
774
mg
|
Potassium:
511
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
4349
IU
|
Vitamin C:
25
mg
|
Calcium:
38
mg
|
Iron:
2
mg