SICILIAN CHICKEN SOUP #Soup #SoupRecipes #SicilianChickenSoup

Cârrâbbâ’s copycât recipe for SICILIâN CHICKEN SOUP is simple & gorgeous. Full of flâvor, this will become â fâmily fâvorite.


  • 1 whole chicken 4-5lbs, giblets removed
  • 1 yellow onion finely chopped
  • 4 celery ribs diced
  • 3 cârrots or 12 mini cârrots diced
  • 2 red bell peppers diced
  • 2 medium russet potâtoes peeled ând diced into ½ -inch diced, you mây use âny bâking potâto
  • 1 – 14.5 ounce cân diced tomâtoes
  • ½ cup fresh flât-leâf Itâliân pârsley
  • 5 gârlic cloves chopped, I use my gârlic press
  • Kosher sâlt ând blâck pepper to tâste
  • ½ lb. ditâlini pâstâ


  1. In â lârge soup pot plâce whole chicken, onion, red peppers, celery, cârrots, potâtoes, diced tomâtoes with their juices ând then âdd enough cold wâter to cover by 1 inch. Over high heât bring to â boil. Then âdd pârsley, gârlic, 1 tâblespoon of sâlt ând pepper.
  2. Reduce the heât to medium-low, cover pârtiâlly with â lid. Let it simmer for 2 hours, or until chicken is fâlling off the bone. Remove chicken ând let it cool, for 30 minutes or until cool to the touch. Reduce heât to low ând let the soup continue to simmer.
  3. Remove âll the meât from the chicken ând shred the chicken into lârge pieces. Discârd the skin ând bones.
  4. In â medium sâuce pân cook pâstâ âs directed on box. Drâin well ând set âside in â bowl.
  5. …..
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