Sicilian Chicken Noodle Soup - The most flavorful chicken noodle soup you will ever eat! Simple, comforting and soul-feeding.

Sicilian Chicken Noodle Soup Recipe

I finally found a Sicilian Chicken Noodle Soup recipe that comes close to my Papa’s.

My grandfather came to the states from Sicily when he was 16 years old.  He made the BEST chicken noodle soup I have ever eaten.

I have tried for years to duplicate Papa’s chicken noodle soup but could never get it just right.  I would come close but it always seemed like it was missing something.

This is almost (not quite) like my grandfather’s soup. He never added tomatoes or potatoes. This is definitely more like Carrabba’s Mama Mandola’s chicken soup.

Whether you call it Sicilian Chicken Soup or Italian Chicken soup it’s still the most flavorful chicken noodle soup you will ever eat! Simple, comforting, and soul-feeding.

Sicilian Chicken Soup Recipe

Chicken and vegetables in a pot of water.

You start by making the stock. Yes, it’s a whole chicken and a little time-consuming to prepare.  I made this on a day off when I knew I had plenty of time. I promise it’s worth the effort.

How to make Sicilian Chicken Soup at Home

In a large pot or dutch oven place the whole chicken, onion, celery, carrots, bell pepper, potatoes, and diced tomatoes with their juices. Add enough cold water to cover by 1 inch.

Bring to a boil over high heat. Add parsley, garlic, kosher salt, and fresh ground black pepper to taste. Simmer for at least 2 hours or until the chicken is falling off the bones.

Cooked chicken on a white platter.

Pull the chicken out and let it cool long enough to be able to handle it easily.

Reduce the heat to low and continue simmering the soup.

Chopped chicken on a wooden cutting board.

When cool enough to handle debone and shred the chicken meat.

Do you see the piece of chicken at the bottom left of this photo?  That’s the chicken oyster!

My daughter was appalled when she found out I have been secretly hoarding those for myself.

It really wasn’t intentional on my part, I’m just always the one who has the job of deboning the chicken.

A cup of Sicilian chicken noodle soup.

Use a potato masher a few times then place the shredded chicken meat back in the pot with the broth.

Season with salt and pepper to taste.

We cook the noodles in a separate pot and just add them to our bowls when serving. The noodles will eventually absorb all the broth and then it will no longer be soup…you get stew instead.

Trust me this has happened in my kitchen.  It’s still just as delicious but there is just not much broth remaining.

Serve this Sicilian chicken noodle soup with lots of grated Parmesan or Romano cheese and enjoy the best soup you’ve ever eaten!

More Soup Recipes

Sicilian chicken noodle soup in a cup

Sicilian Chicken Noodle Soup

Loaded with flavor this easy soup will be your favorite chicken noodle soup recipe!
5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: Italian
Keyword: chicken, noodle, Sicilian, soup
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Servings: 10
Calories: 302kcal
Author: DSTR


  • 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
  • 5 cloves garlic minced
  • Kosher salt and black pepper to taste
  • ½ lb. ditalini pasta


  • In a large stock pot or dutch oven place the whole chicken, onion, red peppers, celery, carrots, potatoes, fire roasted tomatoes with their juices. Add enough cold water to cover by 1 inch.
  • Bring to a boil over high heat.
  • Add parsley, garlic, 1 tablespoon of kosher salt and pepper to taste.
  • Reduce the heat to medium-low, cover partially with a lid.
  • Let it simmer for about 2 hours until the chicken is falling off the bone. Remove chicken and let it cool, for about 30 minutes or until cool enough to handle.
  • Taste the stock and season with 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 the chicken into pieces. Discard the skin and bones.
  • Meanwhile, cook pasta in a medium pot according to package directions until tender. Drain. Do not add uncooked pasta to the soup or it will soak up too much liquid and make the soup thick and more like a stew. Drain well and set aside in a serving bowl.
  • Using a potato masher, mash the soup around a few times, letting some of the potatoes get a little smashed. About 3 to 4 mashes, not too much.
  • Add the shredded chicken to the pot.  Taste, add more salt and pepper if needed. Serve garnished (heavily in our house) with grated parmesan or romano cheese. 


Calories: 302kcal | Carbohydrates: 29g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 76mg | Potassium: 509mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4348IU | Vitamin C: 25mg | Calcium: 35mg | Iron: 2mg

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    1. No, I being from an Italian family would never consider skipping the noodles. 😉 But I bet it would be just as delicious!

  1. Ooh this looks right up my street! I love making noddle broth but have never tried an Italian style one. I will definitely try and give this a go next time I get a free day. Thanks for sharing #brilliantblogposts x5 stars

  2. What are you doing to me this morning!! You’re making me so hungry.. brownies and Sicilian Chicken Noodle Soup!! I’m so hungry.
    Thanks for sharing with us at #MMBH, another pin from me 🙂

  3. Oh I have never made homemade chicken noodle soup it’s definitely now on my list to try! Thank you so much for linking up another fabulous recipe. #sharewithme5 stars

  4. I love a good homemade soup! Happy Holidays and thanks for sharing on Throwback Thursday and I’ll be pinning this to our TBT pinterest! Hope to see you next Thursday!!

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