Sicilian Chicken Soup
On the first crisp evening of the season I remember ladling steaming bowls of Sicilian Chicken Soup for my neighbors, the kitchen smelling of rosemary, lemon peel, and slow-simmered broth while rain pattered on the window — it’s the kind of recipe that wraps you in a warm, nostalgic hug.
Introduction
This Sicilian Chicken Soup has earned its place in our weekly rotation because it feels like comfort and celebration all at once: rustic, bright, and deeply soothing. Home bakers who adore seasonal treats will love how the broth pairs with crusty bread or a sweet fall scone. If you enjoy rich, creamy bowls, you might also appreciate the technique used in this recipe that inspired our take on a creamy chicken broccoli cheese soup for another cozy night in.
Ingredients for Sicilian Chicken Soup
Makes about 6–8 servings
- 1 whole halal chicken (about 3–4 lb), cut into pieces, or 4–5 bone-in chicken thighs
- 10 cups low-sodium chicken broth
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium russet potato, peeled and cut into 1/2-inch cubes
- 1 lemon, zest and juice
- 2 bay leaves
- 1 sprig fresh rosemary, finely chopped
- 1/2 cup orzo or small pasta (use gluten-free pasta for a gluten-free option)
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan or Pecorino Romano
- Handful of fresh parsley, chopped
Step-by-step Instructions
To make Sicilian Chicken Soup, follow these beginner-friendly steps:
- Prepare the chicken: Pat the chicken pieces dry and season lightly with salt and pepper.
- Brown the chicken: In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Brown the chicken pieces, skin-side down first, until golden (about 4 minutes per side). Remove and set aside.
- Sauté the aromatics: Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 6 minutes. Add garlic and rosemary and cook 1 more minute.
- Build the broth: Return the chicken to the pot and add the chicken broth, bay leaves, and lemon zest. Bring to a gentle boil, then reduce heat and simmer, partially covered, for 30–35 minutes until chicken is cooked through and tender.
- Remove and shred: Take the chicken out of the pot, remove skin and bones, and shred the meat. Return the shredded chicken to the pot.
- Add vegetables and pasta: Stir in the potatoes and simmer 10 minutes, then add the orzo and cook until al dente (check package times).
- Brighten and finish: Stir in lemon juice, adjust salt and pepper, and finish with grated cheese and chopped parsley. Serve hot with a drizzle of olive oil.
Tips for Success
Tips for making Sicilian Chicken Soup stronger in flavor and easier for beginners:
- Use bone-in pieces: They add depth to the broth without extra work.
- Skim the fat: After simmering, skim excess fat for a cleaner broth.
- Taste as you go: Lemon and cheese both add saltiness and brightness — add gradually.
- For a richer bowl, reserve a cup of the cooking liquid and whisk it with extra grated cheese (this creates a silky texture).
- If you like a heartier meal, add beans or barley near the end of cooking, following package times.
- For more recipe inspiration on comforting chicken soups with a twist, try our take on chicken tortellini soup variations for ideas on pasta swaps and add-ins.
Possible Variations
Variations on Sicilian Chicken Soup to suit dietary needs and seasonal cravings:
- Gluten-free: Swap the orzo for gluten-free small pasta or quinoa; cook until tender.
- Vegetarian-style: Use a robust vegetable broth and add roasted cauliflower and chickpeas instead of chicken.
- Streusel topping (savory twist): For an inventive finish, top bowls with a warm herby savory streusel made from breadcrumbs, olive oil, and rosemary—place under a broiler for a quick crisp. This contrasts nicely with the tender soup base and is perfect for bakers who love experimenting with textures.
- Spicy version: Add a pinch of red pepper flakes or finish with a drizzle of chili oil for warmth — if you prefer a bolder heat profile, see tips from our spicy chicken noodle soup for layering heat without overpowering the lemony base.
Storage Recommendations
Store leftover Sicilian Chicken Soup safely and enjoy it later:
- Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.
- Freezer: For longer storage, freeze in meal-sized portions for up to 3 months. Omit the pasta when freezing; add fresh pasta when reheating.
- Reheating: Thaw overnight in the refrigerator or reheat gently on the stove. If the soup seems thick after refrigeration, add a splash of broth or water to loosen. Stir in fresh lemon juice and a little grated cheese after reheating to revive brightness.
Frequently Asked Questions (FAQs)
Q: What is Sicilian Chicken Soup made of?
A: Sicilian Chicken Soup typically features chicken simmered with aromatics like onion, garlic, carrots, and celery, brightened with lemon and finished with pasta or rice; cheese and herbs add savory depth.
Q: Can I make Sicilian Chicken Soup in a slow cooker?
A: Yes — brown the chicken and sauté the vegetables first if possible, then add everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add pasta or small grains in the last 30–40 minutes.
Q: Is Sicilian Chicken Soup spicy?
A: Traditional versions are not spicy; they focus on lemony, herb-forward flavors. You can easily add red pepper flakes or chili oil for heat.
Q: How long will Sicilian Chicken Soup keep in the fridge?
A: Properly stored in an airtight container, it will last up to 4 days in the refrigerator and up to 3 months in the freezer.
Sicilian Chicken Soup
- Total Time: 60 minutes
- Yield: 6-8 servings
- Diet: Gluten-Free Option Available
Description
A comforting and rustic Sicilian Chicken Soup, filled with aromatic ingredients that make it feel like a warm hug on a chilly evening.
Ingredients
- 1 whole halal chicken (about 3–4 lb), cut into pieces, or 4–5 bone-in chicken thighs
- 10 cups low-sodium chicken broth
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium russet potato, peeled and cut into 1/2-inch cubes
- 1 lemon, zest and juice
- 2 bay leaves
- 1 sprig fresh rosemary, finely chopped
- 1/2 cup orzo or small pasta
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan or Pecorino Romano
- Handful of fresh parsley, chopped
Instructions
- Pat the chicken pieces dry and season lightly with salt and pepper.
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat and brown the chicken pieces, skin-side down first, until golden (about 4 minutes per side). Remove and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 6 minutes. Add garlic and rosemary and cook for 1 more minute.
- Return the chicken to the pot and add the chicken broth, bay leaves, and lemon zest. Bring to a gentle boil, then reduce heat and simmer, partially covered, for 30–35 minutes until chicken is cooked through and tender.
- Take the chicken out of the pot, remove skin and bones, and shred the meat. Return the shredded chicken to the pot.
- Stir in the potatoes and simmer for 10 minutes, then add the orzo and cook until al dente (check package times).
- Stir in lemon juice, adjust salt and pepper, and finish with grated cheese and chopped parsley. Serve hot with a drizzle of olive oil.
Notes
For a richer bowl, reserve a cup of the cooking liquid and whisk it with extra grated cheese for a silky texture. This soup stores well and freezes nicely if you omit the pasta.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian