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.
2large potatoes (Maris Piper / Yukon Gold), peeled and cubed
1tin diced tomatoes in juice(15oz /400g)
6boneless chicken thighs, or 5 chicken breasts
5cups(1.2 litres) chicken brothor use two stock cubes
3garlic cloves, minced or sliced
2bay leaves
1tspsalt
1tspground pepper
1cup(150g) dried ditalini or other small pasta shapes
2tbspfresh parsley, chopped
2tbspfresh basil, chopped
1lemon, 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!
Video
Notes
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.