Sicilian Chicken Soup (Instant Pot or Stovetop)
This Sicilian Chicken Soup recipe combines tender shredded chicken, fresh veggies, and pasta in a rich, herbaceous broth. Cooked in an Instant Pot or on the stovetop, it’s a quick, hearty, comfort food meal even kids love!
Fun fact: Most people know Sicilian soup from Carrabba’s menu. Apparently, it’s delicious! Unfortunately, we don’t have a Carrabba’s restaurant anywhere close. So, I resort to making our own version instead.
Guessing by my family’s reactions, I’d say I nailed it. Everyone asked for seconds, and my teenagers opted to reheat my Sicilian soup instead of frozen pizza. I call that a huge win!
Recipe Ingredients
Below is an overview of the ingredients and instructions to make this Sicilian chicken soup recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Chicken – I use boneless, skinless chicken breasts, but you could also use boneless, skinless chicken thighs.
- Veggies – Onion, bell peppers, celery, carrots, Russet potatoes, and diced tomatoes add lots of savory flavor, nutrients, and texture to the soup.
- Herbs and Spices – Dried parsley, garlic powder, dried thyme, salt, and pepper enhance the savory, herbaceous taste.
- Broth – We recommend using low-sodium chicken broth, but vegetable broth will also work.
- Pasta – Use ditalini pasta, elbow pasta, or any other small pasta shape you have on hand. Feel free to use a gluten-free variety if needed!
- Butter – Trust us on this. Added at the very end of cooking, unsalted butter melts into the soup, adding a delicious rich flavor.
Helpful Tools
How to Make Sicilian Chicken Soup (Two Ways!)
Originally made on the stovetop, we found that this Sicilian soup is just as tasty (and a whole lot faster) in the Instant Pot, too!
Instant Pot Option
- Combine. Add all the ingredients EXCEPT the pasta and butter to the pressure cooker.
- Cook. Cover the lid, and make sure the pressure valve is closed. Then, set the device to the MANUAL mode, and cook at HIGH pressure for 10 minutes.
- Release the pressure. Use the quick-release function to release the pressure (carefully!). Then, remove the lid.
- Sauté. Transfer the chicken to a plate, and add the dry pasta. Set the Instant Pot to the SAUTE function, and sauté with the lid off for five minutes. Do not exceed 10 minutes, or your pasta will be soggy!
- Shred. While the pasta cooks, shred the cooked chicken into pieces using two forks. Then, stir it back into the soup along with the butter. Enjoy warm!
Stovetop Option
- Boil. Add all the ingredients except the pasta and butter to a large pot. Bring the mixture to a boil, cover, and cook for 30 minutes or until the chicken is cooked through.
- Combine. Remove the chicken, and add the pasta to the pot. Cook to al dente. In the meantime, shred the chicken. Then, add it back to the pot along with the butter.
- Serve. Adjust the seasonings to taste, and enjoy warm!
Serving Suggestions
There’s nothing better than a warm bowl of soup and a side of crusty bread! However, this Sicilian chicken soup also pairs well with a Greek mason jar salad, spinach & roasted eggplant salad, or even cheesy garlic bread pizza!
Common Questions About Sicilian Chicken Soup
Feel free to adjust the ingredients, adding more garlic powder, onion powder, vinegar, lemon juice, or red pepper flakes for a kick of spice.
Leftover soup will stay fresh in an airtight container in the fridge for up to four days.
You can freeze the soup without the pasta for up to 3-4 months. To serve, thaw it in the fridge overnight. Then, cook the pasta to al dente, and add it to the reheated soup.
More Delicious Soup Recipes
Sicilian Chicken Soup (Instant Pot or Stovetop) Recipe
Equipment
- pressure cooker (6 quart or larger)
Ingredients
- 4 chicken breasts, skinless and boneless
- 1 onion, diced
- 2 bell peppers, diced
- 4 celery ribs, thinly sliced
- 4 carrots, peeled and thinly sliced
- 2 medium russet potatoes, peeled and diced
- 15 oz petite diced tomatoes
- 1 teaspoon dried parsley or handful freshly chopped
- 2 1/2 teaspoons garlic powder
- 1/2 teaspoon dried thyme
- 1 Tablespoon + 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chicken broth
- 2 cups ditalini pasta or elbows
- 2 Tablespoons butter
Instructions
- Add all the ingredients EXCEPT the pasta and butter to a 6 quart (or larger) pressure cooker (Instant Pot).4 chicken breasts, skinless and boneless, 1 onion, diced, 2 bell peppers, diced, 4 celery ribs, thinly sliced, 4 carrots, peeled and thinly sliced, 2 medium russet potatoes, peeled and diced, 15 oz petite diced tomatoes, 1 teaspoon dried parsley, 2 1/2 teaspoons garlic powder, 1/2 teaspoon dried thyme, 1 Tablespoon + 1 teaspoon salt, 1/2 teaspoon black pepper, 8 cups chicken broth
- Close the lid and make sure the pressure valve is closed.
- Set on MANUAL mode on HIGH pressure for 10 minutes. It will take about 15 minutes for the pressure cooker to come up to temperature.
- After 10 minutes, quick release the pressure (carefully!) and remove the lid.
- Remove the cooked chicken breasts in the soup and place on a plate.
- Add the dry pasta to the soup and set the pressure cooker function to SAUTE for 5 min (leave the lid off). Set another timer if the pressure cooker doesn't start the countdown. The pasta will not need to cook longer than 10 minutes.2 cups ditalini pasta or elbows
- While the pasta cooks, shred the chicken on the plate with two forks. Once the pasta is cooked, add back in the shredded chicken and stir in the butter.2 Tablespoons butter
- Store cooled leftovers in the refrigerator in an airtight container for up to 4 days.
We love this delicious and hearty soup!
This chicken soup sounds so yummy and nutritious! Really excited to try it!
Thanks for stopping by. 🙂 We just enjoyed it on Christmas Eve with salad! Can’t wait for you to try it. 🙂