Sicilian Chicken Soup (Instant Pot or Stovetop) Recipe

Up close photo of Sicilian Chicken Soup in a white pot.

5 from 1 vote

Sicilian Chicken Soup (Instant Pot or Stovetop) Recipe

Make this easy, one-pot Sicilian chicken soup in an Instant Pot or on the stovetop, and you’ll never go back to restaurant versions again!

Prep Time15

Cook Time20

Total Time5 35

Course: Main Course

Cuisine: Italian, Sicilian

Diet: Diabetic, Low Calorie, Low Fat, Low Lactose

Servings: servings (1 1/2 cups)

Calories: 318kcal

Author: Sammi Ricke

Cost: $10.00

Equipment

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.

Notes

Prep Tips - This soup will fill a 6 quart pressure cooker. If you have an 8 quart pressure cooker, you can use it in place of the 6 quart.

Cooking Tips - This soup can also be made on the stovetop by doing all the same steps shown above. In a large soup pot (6 quart or larger), simmer 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 the noodles and butter.

Storage Tips - This soup can be frozen in an airtight container in the freezer for up to 3 months. Note that the noodles will be softer and sometimes break apart easily once thawed.

Nutrition