- 1 pound boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 6 cups chicken broth
- 1 cup small pasta (such as ditalini or small shells)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Olive oil for sautéing
- Fresh basil or parsley for garnish
- Grated Parmesan cheese for serving (optional)
- Heat a large pot over medium heat and add a drizzle of olive oil. Sauté the diced chicken until it’s no longer pink. Remove the chicken from the pot and set it aside.
- In the same pot, add a bit more olive oil if needed and sauté the chopped onion and garlic until they become fragrant and translucent.
- Add the diced carrots, celery, bell pepper, and zucchini. Sauté the vegetables for a few minutes until they start to soften.
- Stir in the diced tomatoes, dried oregano, and dried basil. Cook for another couple of minutes.
- Return the cooked chicken to the pot, and then add the chicken broth. Bring the soup to a simmer.
- Add the small pasta and let the soup simmer until the pasta is cooked according to the package instructions.
- Season the soup with salt and black pepper to taste.
- Once the pasta is cooked, remove the pot from heat.
- Serve the Sicilian chicken soup hot, garnished with fresh basil or parsley. You can also offer grated Parmesan cheese for those who want to add it to their individual servings.
This Sicilian chicken soup is a comforting and flavorful dish, perfect for cold days or when you’re looking for a hearty meal. Feel free to adjust the ingredients and seasonings to your taste. Enjoy!