This Instant Pot Sicilian Chicken Soup will quickly become your go-to soup thanks to it’s incredible flavor and healthful ingredients.
The day that I made this soup to photograph for this blog post, the kids asked me what we were having for dinner. Ryan was on shift and it was Friday night after all, so I suggested they could pick which frozen pizza they wanted out of the freezer.
Upon arriving home after piano lessons and errands they looked in the fridge, saw the soup and proceeded to eat this soup instead of pizza.
Yep, you read that right my teenager and tween chose THIS SOUP over pizza.
I have your attention now don’t I? 🙂
Instant Pot Sicilian Chicken Soup 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 tsp dried parsley or handful of freshly chopped
- 2 1/2 tsp garlic granules (powder)
- 1/2 tsp dried thyme
- 1 Tbsp + 1 tsp sea salt
- 1/2 tsp black pepper
- 8 cups chicken broth (LOVE Kettle & Fire bone broth in this soup! “HappiHomemade” saves you 20%)
- 2 cups ditalini pasta or elbows (gluten free, if needed)
- 2 Tbsp butter or plant based butter
We have enjoyed this soup for many years and I can’t believe I am just now getting it to you!
For most years I have made it on the stove top, but then the pressure cooker aka Instant Pot changed our lives forever.
Truth be told, I still make this soup half the time on the stove, but I like having the IP option now too.
You may think it’s odd to add the butter at the end of the recipe, but I think it adds an unctuous flavor from the fat because the soup doesn’t really have much.
It’s basically protein, fiber, and carbs. Fat is important for many dietary reasons so I add a little for extra flavor as well as keeping us full!
This Instant Pot Sicilian Chicken Soup is naturally dairy free and easily gluten free if you use wheat free noodles.
Instant Pot Sicilian Chicken Soup
Servings: 8 people
Calories: 342kcal
Cost: $14.00
Equipment
- pressure cooker
- cutting board
- knife
- Peeler
- wooden spoon
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 tsp dried parsley or handful of freshly chopped
- 2 1/2 tsp garlic granules (powder)
- 1/2 tsp dried thyme
- 1 Tbsp + 1 tsp sea salt
- 1/2 tsp black pepper
- 8 cups chicken broth
- 2 cups ditalini pasta or elbows
- 2 Tbsp butter or plant based butter
Instructions
- Add all ingredients EXCEPT pasta and butter to your pressure cooker (Instant Pot).
- Close lid and make sure seal is closed.
- Set on manual mode at highest pressure for 10 minutes.
- After 10 minutes, quick release the pressure (carefully!) and remove the lid.
- Find the cooked chicken breasts in the soup and place them on a plate.
- Add dry pasta to soup and set pressure cooker function to "Saute" for 10 min. The lid will be off.
- While the pasta cooks, shred the chicken on the plate with two forks.
- Once the pasta is cooker add back in the shredded chicken and 2 Tbsp butter.
- Allow butter to melt. Stir and serve!
- Store leftovers in the refrigerator or freezer.
Notes
This recipe was inspired by A Dash of Sanity.
This soup can also be made on the stovetop by doing all the same steps I have shown you above in a large soup pot by simmering with the lid on for 30 minutes instead of the 10 minutes in the pressure cooker. The remainder of the steps are the same – remove the chicken and shred, add noodles and butter.
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. 🙂