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.
If this chicken noodle soup isn’t quite your thing, try our Tuscan White Bean Soup. It’s amazing!
Sicilian Chicken Noodle Soup
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.
Try our Strawberry Shortcake Recipe!
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, 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 at least 2 hours or until the chicken is falling off the bones.
Pull the chicken out and let it cool long enough to be able to handle easily.
Reduce the heat to low and continue simmering the soup.
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.
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 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!
You may also like our Tomato Basil Soup.
Need something more substantial? Give our Tuscan Pork Tenderloin recipe a try!
Sicilian Chicken Soup Recipe
Sicilian Chicken Noodle Soup
- 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.