Sicilian Chicken Soup | Slow Cooker or Hob
, Updated Oct 13, 2022
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My Sicilian Chicken Soup is hearty, delicious and super easy to make in your Slow Cooker or the stove. It is packed with vegetables, healthy and slimming friendly too! I guarantee it will become one of your favorite soup recipes.
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Chicken soup is my go-to whenever I am feeling run down and in need of something both comforting and healthy!
If you fancy giving your chicken soup recipe a bit of a twist, then this Sicilian chicken soup is the recipe for you!
What is Sicilian Chicken Soup?
Authentic Sicilian Chicken Soup is made with a whole chicken – as is my Italian Chicken soup.
Boiling a whole chicken makes for an incredibly rich broth… but picking the meat off is a messy job! I used skinless chicken thighs in my version to make it easier on all of us.
INGREDIENTS
Check out this incredible medley of vegetables – healthy or what! I used purple basil since I had some growing in a pot – feel free to use basil or parsley in this soup and plenty of it.
- Onions, carrots and celery – the base for many Italian recipes
- Red bell peppers
- Potatoes
- Diced tomatoes (canned)
- Chicken broth (or use two stock cubes)
- Chicken thighs, skinless and on the bone preferably
- Ditalini pasta if you can find it or other small pasta shapes
- Salt, pepper, bay leaves and garlic
- Fresh basil or parsley
- Lemon juice and zest, to serve
How to Make Sicilian Chicken Soup in your Slow Cooker
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Add all the ingredients apart from the pasta and herbs to the slow cooker. Cover and cook on HIGH for four hours.
Use tongs to transfer the chicken to a plate and shred it using two forks. Add back into the crock pot together with the pasta. Cook on the HIGH setting for 45 minutes or until the pasta is cooked to your liking (see tips).
Remove the inner pot from your slow cooker (otherwise the pasta will become too mushy). Discard the bay leaves. Check the seasoning and add salt, pepper and lemon juice to taste. Stir in half the chopped herbs.
Serve topped with the remaining herbs, with a sprinkling of grated Parmesan and lemon zest and a slice of crusty sourdough bread!
Stovetop Method
This soup cooks in very much the same way in a large pot, but is done much quicker of course! Add all the ingredients apart from pasta and herbs to a large pot. Bring to a rolling boil then reduce the heat and simmer gently for half an hour.
Remove and shred the chicken, add the pasta and cook for 8-10 minutes (or the time indicated on the pasta packaging). Discard the bay leaves. Check the seasoning and add salt, pepper and lemon juice to taste.
Sicilian chicken soup tips and variations
- You can use skinless chicken breasts or a whole chicken, cut into portions, if you prefer.
- Make the soup using leftover roast chicken or rotisserie chicken – simply add the meat in with the pasta.
- The soup will keep for up to three days in the fridge. Add a little hot water when reheating if needed.
- If you want to freeze this soup then leave out the pasta and add it when you are reheating it.
- This soup is SYN FREE on Slimming World and trust me when I say you are going to LOVE IT!
- Make a vegan Sicilian soup by leaving out the chicken and replacing the chicken with vegetable broth.
- Use gluten free pasta if you prefer.
Cooking pasta in a slow cooker
Can you cook pasta in a slow cooker? Yes you can but you need to pay attention to a few things…
- Use good quality dried pasta (not quick cook)
- It’s hard to give an exact cooking time as it will vary depending on size and type of pasta used. Cook on the HIGH setting and check a few times until it is cooked to your liking. Make a note of the time for the next time you cook this recipe.
- Cook the pasta separately in a pot on the hob and stir into the soup when it is ready if in doubt!
You May Also Love:
- Chicken and Vegetable Soup
- Slow Cooker Chicken Soup
- Creamy Chicken Enchilada Soup
- Minestrone Soup
- Pressure cooker Italian chicken soup
HAVE YOU MADE MY SICILIAN CHICKEN SOUP RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Sicilian Chicken Soup
Video
Ingredients
- 1 yellow onion , diced
- 3 carrots , diced
- 3 stalks celery , diced
- 1 red bell pepper , diced
- 1 yellow bell pepper , diced
- 2 large potatoes (Maris Piper / Yukon Gold) , peeled and cubed
- 1 tin diced tomatoes in juice (15oz /400g)
- 6 boneless chicken thighs , or 5 chicken breasts
- 5 cups (1.2 litres) chicken broth or use two stock cubes
- 3 garlic cloves , minced or sliced
- 2 bay leaves
- 1 tsp salt
- 1 tsp ground pepper
- 1 cup (150g) dried ditalini or other small pasta shapes
- 2 tbsp fresh parsley , chopped
- 2 tbsp fresh basil , chopped
- 1 lemon , juice and zest
- Salt and pepper to season
- Grated Parmesan , to serve
- Pepper flakes (optional)
Instructions
Slow Cooker Method
- Add all the ingredients apart from the pasta and herbs to the slow cooker. Cover and cook on HIGH for four hours.
- Use tongs to transfer the chicken to a plate and shred it using two forks. Add back into the crock pot together with the pasta. Cook on the HIGH setting for 45 minutes or until the pasta is cooked to your liking. Please note that the pasta cooking time will depend on type of pasta used so please check once in a while to see how it is getting on. Alternatively cook the pasta separately and stir into the soup once it is ready.
- Remove the inner pot from your slow cooker (otherwise the pasta will become too mushy). Discard the bay leaves. Check the seasoning and add salt, pepper and lemon juice to taste. Stir in half the chopped herbs.
- Serve topped with the remaining herbs, with a sprinkling of grated Parmesan and lemon zest and a slice of crusty sourdough bread!
Stovetop Method
- Add all the ingredients apart from pasta and herbs to a large pot. Bring to a rolling boil then reduce the heat and simmer gently for half an hour.
- Remove and shred the chicken, add the pasta and cook for 8-10 minutes (or the time indicated on the pasta packaging). Discard the bay leaves. Check the seasoning and add salt, pepper, pepper flakes and lemon juice to taste.
- Serve topped with the remaining herbs, with a sprinkling of grated Parmesan and lemon zest and a slice of crusty sourdough bread!
Notes
- You can use skinless chicken breasts or a whole chicken, cut into portions, if you prefer.
- Make the soup using leftover roast chicken or rotisserie chicken – simply add the meat in with the pasta.
- The soup will keep for up to three days in the fridge. Add a little hot water when reheating if needed. If you want to freeze this soup then leave out the pasta and add it when you are reheating it.
- This soup is SYN FREE on Slimming World and trust me when I say you are going to LOVE IT!
- Make a vegan Sicilian soup by leaving out the chicken and replacing the chicken with vegetable broth.
- Use gluten free pasta if you prefer.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Very close to My two SICILIAN grandmothers recipes..
But no potatoes in either one.
I serve it with PASTINA!!😊