Sicilian Chicken Soup

$- 1 lb boneless, skinless chicken thighs - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 celery stalks, chopped - 1 bell pepper, diced - 1 zucchini, chopped - 1 can (14 oz) diced tomatoes - 4 cups chicken broth - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and black pepper to taste - 1 cup cooked orzo pasta (optional) - Fresh basil leaves for garnish - Additional spices like red pepper flakes - A splash of white wine for depth - Other vegetables like green beans or peas The ingredients for Sicilian Chicken Soup are simple yet flavorful. The main star is the chicken. I recommend using boneless, skinless chicken thighs. They add great flavor and tenderness. Diced onion and minced garlic bring a fragrant base to the soup. Then, we add sliced carrots, chopped celery, and diced bell pepper for sweetness and crunch. Zucchini adds a lovely texture. The canned diced tomatoes bring acidity and color. The chicken broth is essential for a rich, comforting base. Olive oil helps sauté the veggies. Dried oregano and basil add classic Italian flavor. Finally, salt and black pepper bring everything together. You can make the soup heartier by adding cooked orzo pasta. For extra flavor, consider adding a splash of white wine or red pepper flakes. You can also throw in other veggies like green beans or peas. These optional add-ins allow you to make the soup your own. Each choice enhances the overall taste and makes it truly special. How to properly chop vegetables Chopping vegetables is key for even cooking. Start with a sharp knife. Cut the ends off the carrots and peel them. Then slice them into thin rounds. For celery, cut off the tops and bottoms, then chop them into small pieces. The onion should be diced finely. To do this, cut it in half, peel it, and slice it into small squares. For bell peppers, remove the seeds and cut them into bite-sized pieces. Finally, chop the zucchini into small cubes. Best practices for cooking chicken For the chicken, I prefer using boneless, skinless thighs. They stay juicy and tender. Cut the chicken into small, even pieces. This helps them cook faster. Make sure to pat the chicken dry with a paper towel. This step helps achieve a nice sear when you cook them. Heat olive oil in a large pot Start by heating one tablespoon of olive oil in a large pot over medium heat. Wait until the oil shimmers, which means it’s ready. Sauté onions and garlic until fragrant Add the diced onion to the pot. Cook for about 3-4 minutes until the onion is soft and clear. Then, add the minced garlic. Stir it for one more minute until it smells great. Add vegetables and chicken, followed by tomatoes and broth Next, toss in the sliced carrots, chopped celery, and diced bell pepper. Cook these for about 5-6 minutes. The veggies should start to soften. Now, add the chicken pieces and cook for 5-7 minutes. Stir often so they brown nicely. Once the chicken is browned, pour in the can of diced tomatoes with juice, the chicken broth, and chopped zucchini. Add the dried oregano and basil. Stir everything well and bring it to a boil. Tips on simmering for optimal flavor After it boils, lower the heat to a gentle simmer. Cover the pot and let it cook for 20-25 minutes. This allows the flavors to mix and the chicken to become tender. When to add pasta (orzo) If you want to add orzo, do it during the last 10 minutes of cooking. Stir it in carefully to prevent sticking. If you don’t want orzo, just skip this step. Seasoning the soup to taste Before serving, taste the soup. Add salt and black pepper according to your preference. This step is crucial for bringing out the flavors. Serve the soup with fresh basil leaves on top for a bright finish. Seasoning is key to great soup. Start with salt and pepper when cooking the veggies. This brings out their natural flavors. When you add the chicken, season it again. This helps every bite taste good. Finally, taste the soup before serving. Adjust the salt and pepper as needed. For the right consistency, make sure to simmer your soup. This allows flavors to blend. If it's too thick, add more broth. If it’s too thin, let it cook a bit longer. You want a nice, hearty texture. Herbs and spices make your soup shine. Use dried oregano and basil for classic Sicilian taste. You can also add red pepper flakes for some heat. Fresh herbs, like parsley or thyme, can boost the flavor too. For garnishing, fresh basil leaves add color and a nice aroma. Consider serving with a wedge of lemon on the side. It brightens the soup and adds a fresh twist. One common mistake is overcooking the chicken. Chicken should be tender, not dry. Cook it just until it is no longer pink. Another mistake is skipping the sautéing steps. Sautéing the onions and garlic builds a flavor base. Don't rush this part. It makes the soup rich and warm. Following these tips will help you create a perfect bowl of Sicilian Chicken Soup. {{image_4}} You can change Sicilian chicken soup to fit your taste. Adding capers or olives gives it a salty kick. These ingredients add depth and make the soup more exciting. Some people use different broth bases, like vegetable broth. This change makes the soup lighter and still tasty. If you need gluten-free options, you can swap orzo for rice or quinoa. This keeps the soup hearty without the gluten. For a vegetarian version, use chickpeas and vegetable stock. This option is rich in protein and still filling. Using fresh, seasonal vegetables can enhance the flavor. In summer, add zucchini and tomatoes for brightness. In winter, root vegetables like parsnips and turnips work well. Adapt the recipe based on what's fresh in your area. This keeps the soup tasty all year long. To store your leftover Sicilian chicken soup, let it cool first. Transfer it to an airtight container. This keeps it fresh and tasty. The recommended duration for best freshness is about 3 to 4 days in the fridge. Always check for any off smells before reheating. Freezing is a great option if you want to save some soup for later. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. This soup can last in the freezer for about 2 to 3 months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove over medium heat, stirring often. You can also use a microwave but stir it occasionally to ensure even heating. Pair your Sicilian chicken soup with crusty bread or a fresh salad. The bread is perfect for soaking up the broth. A simple side of roasted vegetables also works well. For drinks, consider a light white wine or sparkling water with lemon. These drinks complement the soup's flavors nicely. Can I make Sicilian Chicken Soup in a slow cooker? Yes, you can! Just brown the chicken and sauté the veggies first. Then, transfer everything to the slow cooker with the broth and tomatoes. Cook on low for 6-8 hours or on high for 4 hours. This method lets the flavors develop slowly. What is the best type of chicken to use for flavor? Boneless, skinless chicken thighs work best. They stay juicy and tender during cooking. You could use chicken breasts, but they may dry out. Thighs add depth to the soup and soak up the rich broth. What can I use instead of orzo pasta? If you want to skip orzo, try small rice or quinoa. Both will add heartiness. You can also use other small pasta shapes like ditalini or acini di pepe for a fun twist. How to substitute fresh herbs for dried herbs in the recipe? Use three times more fresh herbs than dried ones. For example, if the recipe calls for 1 teaspoon of dried oregano, use 3 teaspoons of fresh oregano. Fresh herbs brighten the soup and add a lovely aroma. How many calories are in Sicilian Chicken Soup? A serving of this soup has about 250 calories. This may vary based on added ingredients. If you include orzo, the calorie count will increase slightly. It’s still a healthy, filling meal. Is this soup suitable for meal prep? Yes, it is perfect for meal prep! The soup keeps well in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just leave out the orzo if you plan to freeze it, then add it fresh when you reheat. What is the origin of Sicilian Chicken Soup? This soup comes from Sicily, an Italian island known for its rich food culture. It blends flavors from the sea and land. The use of fresh herbs and local veggies makes it special. How does Sicilian Chicken Soup differ from other chicken soups? Sicilian Chicken Soup has a unique twist with its use of local ingredients. The addition of tomatoes, zucchini, and olives gives it a Mediterranean flair. Other chicken soups might be simpler and less colorful. This blog covered everything you need for a great Sicilian Chicken Soup. We listed ingredients, gave step-by-step instructions, and shared helpful tips. Now you can create your own delicious version. Remember to play with flavors and add your twist. Whether it's seasonal veggies or a splash of wine, make it your own. Enjoy your cooking journey and share your soup with others! You’ll impress everyone with this warm and hearty meal.$

Warm up your mealtime with this delicious Sicilian Chicken Soup recipe! Packed with tender chicken, healthy veggies, and aromatic herbs, it's a hearty dish your family will love. In just 50 minutes, you can create a flavorful bowl of comfort that's perfect for any occasion. Ready to dive into this cozy soup?

Print Recipe Pin Recipe

Ingredients

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, chopped

1 bell pepper, diced (preferably red for sweetness)

1 zucchini, chopped

1 can (14 oz) diced tomatoes, with juice

4 cups chicken broth

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and black pepper to taste

1 cup cooked orzo pasta (optional, for a heartier soup)

Fresh basil leaves for garnish

Instructions

In a large pot, heat the olive oil over medium heat until shimmering. Add the diced onion, stirring frequently, and sauté for about 3-4 minutes until the onion is soft and translucent.

Incorporate the minced garlic into the pot and continue cooking for another minute, until the garlic is aromatic and lightly golden.

Add the sliced carrots, chopped celery, and diced bell pepper to the pot. Sauté these vegetables for approximately 5-6 minutes, stirring occasionally, until they start to soften and release their natural sweetness.

Introduce the chicken pieces into the pot, cooking them for about 5-7 minutes. Stir often to ensure the chicken is browned on all sides.

Pour in the canned diced tomatoes along with their juices, the chicken broth, chopped zucchini, dried oregano, and dried basil. Stir the mixture well and bring it to a rolling boil.

Once boiling, lower the heat to a gentle simmer, cover the pot, and let it cook for about 20-25 minutes. This will allow the flavors to meld beautifully and the chicken to become tender.

If you are opting to add orzo pasta, introduce it to the soup during the last 10 minutes of cooking, stirring occasionally to prevent sticking. If you choose not to include orzo, simply skip this step.

Prior to serving, taste the soup and season generously with salt and black pepper according to your preference.

Serve the soup by ladling it into bowls and garnishing each with fresh basil leaves for a burst of color and fragrance.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

- Presentation Tips: Consider serving the soup with a wedge of lemon on the side to brighten the flavors or with crusty bread for soaking up the delicious broth.