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 exactly like my grandfather’s soup.
The most flavorful chicken noodle soup you will ever eat! Simple, comforting and soul-feeding.
Sicilian Chicken Noodle Soup
You start by making the broth. 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 Noodle Soup at Home
You pull the chicken out and let it cool long enough to handle.
When cool enough to handle you 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.
You use a potato masher a few times then place the shredded chicken meat back in the pot with the broth.
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!
Sicilian Chicken Noodle Soup Recipe
Sicilian Chicken Noodle Soup - Loaded with flavor this easy soup will be your favorite chicken noodle soup recipe!
- 1 whole chicken 4-5 lbs, giblets removed
- 1 yellow onion finely chopped
- 4 celery ribs diced
- 3 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 garlic cloves minced
- Kosher salt and black pepper to taste
- ½ lb. ditalini pasta
In a large soup pot place the whole chicken, onion, red peppers, celery, carrots, potatoes, fire roasted tomatoes with their juices and then add enough cold water to cover by 1 inch.
Over high heat bring to a boil.
Add parsley, garlic, 1 tablespoon of salt and pepper.
Reduce the heat to medium-low, cover partially with a lid.
Let it simmer for 2 hours until the chicken is falling off the bone. Remove chicken and let it cool, for 30 minutes or until cool enough to handle.
Season with salt and pepper to taste. Reduce heat to low and simmer, partially covered, until chicken is falling off bones, about 1 hour.
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. Just mash 3-4 times and call it good.
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.
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slightly adapted from adashofsanity