Sicilian Chicken Soup–a light but satisfying chicken soup made with tender shredded chicken, vegetables, ditalini pasta and more. Make it in the Instant Pot or slow cooker.
Sicilian Chicken Soup
This is nourishing soup that’s anything but boring. All the leftovers mysteriously disappeared when I looked in the fridge the following morning. It’s perfect for sick days, busy nights or anytime you want a bowl of something warm that makes you feel good. This one’s a keeper. Try it this week! (Recipe adapted from Carrabba’s Copycat Chicken Soup Recipe on Little Broken).
Ingredients/Substitution Ideas
- Water
- Boneless Skinless Chicken Thighs–or chicken breasts
- Better Than Bouillon Chicken Base
- Celery
- Carrots
- Onion–or shallot
- Garlic Cloves
- Potatoes–Russets or Yukon Gold potatoes
- Diced Tomatoes
- Kosher Salt
- Bay Leaf
- Dried Parsley–or Italian seasoning
- Black Pepper
- Ditalini–or small shells or orzo
- Shredded Zucchini–or shredded yellow squash
Steps
Cook the chicken: Add water, chicken thighs and Better than Bouillon into Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 10 minutes.
Prepare the ingredients: While the chicken is cooking prepare the remaining ingredients.
Cook the soup: When time is up move valve to venting and remove the lid. Add in all the remaining ingredients, except the zucchini. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 2 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Discard the bay leaf.
Shred chicken: shred or chop the chicken and stir it back into the pot.
Serve: Stir in the zucchini. Salt and pepper to taste. Ladle into bowls and serve.
Notes/Tips
- Serve with dinner rolls or cornbread.
- You can absolutely make this using rotisserie chicken. If you go that route, skip the step where you cook the raw chicken. Instead, add all of the ingredients to the Instant Pot except the zucchini, cover, and cook using the SOUP button for 1 minute, followed by a 5-minute natural pressure release. To speed things up even more, pour the water into the Instant Pot and turn on the sauté setting while you prep the ingredients. This preheats the pot, helping it come to pressure faster once you start cooking.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months. This soup thickens slightly as it sits. Add a splash of water or broth when reheating.
- Other recipes you can make with ditalini are Italian Magic Soup and Marry Me Chicken Soup.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Sicilian Chicken Soup
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
A light but satisfying chicken soup made with tender shredded chicken, vegetables, ditalini pasta and more. Make it in the Instant Pot or slow cooker.
Ingredients
- 5 cups water
- 20 oz boneless skinless chicken thighs
- 5 tsp Better than Bouillon chicken base
- 1 rib celery, diced
- 2 large carrots, peeled and chopped
- 1/2 cup onion, diced
- 6 garlic cloves, minced
- 8 oz potatoes, peeled and and cut into 1/2 inch cubes
- 1 (14.5 oz) can diced tomatoes
- 1 tsp kosher salt
- 1 bay leaf
- 1 tsp dried parsley
- 1 tsp black pepper
- 1/3 cup ditalini
- 1 small zucchini, shredded
Instructions
Instant Pot Instructions:
- Cook the chicken: Add water, chicken thighs and Better than Bouillon into Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 10 minutes.
- Prepare the ingredients: While the chicken is cooking prepare the remaining ingredients.
- Cook the soup: When time is up move valve to venting and remove the lid. Add in all the remaining ingredients, except the zucchini. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 2 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. Discard the bay leaf.
- Shred chicken: shred or chop the chicken and stir it back into the pot.
- Serve: Stir in the zucchini. Salt and pepper to taste. Ladle into bowls and serve.
Slow Cooker Instructions:
- Add water, chicken thighs, Better than Bouillon, celery, carrots, onions, garlic, potatoes, tomatoes, salt, bay leaf, parsley and pepper into slow cooker
- Cover and cook on low for 4 hours.
- Add in the ditalini and zucchini. Cover and cook on high for 30 minutes.
- Discard the bay leaf. Shred the chicken. Salt and pepper to taste. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Assuming celery is chopped small?
yes, diced
Could I use frozen zucchini noodles?
yep! should be great and convenient too 🙂
Could I use 5 cupe chicken broth instead of better than bullion?
Yes!
Can you also make this with chicken breast meat?
yes you totally can!