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Inspired by Carrabba’s Italian Grill, this Spicy Sicilian Chicken Soup is beloved by Texans (and honestly, anyone who’s ever dined at the Italian chain restaurant). Packed with shredded chicken, potatoes, tomatoes, ditalini, and tons of dried spices, it’s a flavorful and hearty soup to carry you through fall.
I’m so excited because #DDSoupWeek is FINALLY here! I love a good soup recipe and a few years ago, I decided to make an entire week out of it by sharing one new soup recipe each day for five days in a row. It’s become a fun tradition, as well as a challenge because I always want to top what I did in previous years and give you something that’s unlike anything I’ve done before.
And trust me, y’all are going to devour this copycat soup. It’s most definitely not your ordinary chicken noodle soup. The heat comes from jarred Calabrian chili peppers, but they’re balanced out with the acidity of the tomatoes, brightness from lemon, the salty, umami punch from Parmesan cheese, and a whole lot more. I cook the chicken directly in the broth because a) it’s so much easier and b) the chicken absorbs the flavors from all of the other ingredients so there’s absolutely no bland bites. I can’t think of a more delicious way to kick off soup week than with this recipe!
Ingredients:
- Extra Virgin Olive Oil
- Yellow Onion
- Celery
- Carrots
- Garlic Cloves
- Kosher Salt
- Freshly Ground Black Pepper
- Chopped Calabrian Chili Peppers (From A Jar)
- Tomato Paste
- Dry White Wine
- Chicken Broth
- Canned Petite Diced Tomatoes
- Lemon Zest
- Italian Seasoning
- Garlic Powder
- Bay Leaf
- Parmesan Cheese Rind
- Boneless, Skinless Chicken Thighs
- Yukon Gold Potatoes
- Ditalini
- Lemon Juice
- Flat-Leaf Parsley
- Grated Parmesan Cheese
Step-by-Step:
step one: sauté the vegetables
In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onions, celery, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, 6 to 8 minutes.
step two: enhance the flavor
Add the garlic and Calabrian chili peppers and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly, until it darkens to a deep red and coats the vegetables, 1 to 2 minutes more.
step three: add the wine
Pour in the white wine and scrape any browned bits from the bottom of the pot. Simmer until the wine has reduced by about half, about 2 minutes.
step four: build the broth
Stir in the chicken broth, diced tomatoes (with their juices), lemon zest, Italian seasoning, garlic powder, bay leaf, and Parmesan rind. Increase the heat to high and bring to a boil, 10 to 12 minutes.
step five: cook the chicken thighs
When the soup comes to a boil, reduce the heat to a steady simmer (about medium heat). Add the chicken thighs along with the remaining 1½ teaspoons salt and 1/2 teaspoon pepper. Cook, uncovered and simmering steadily, for about 8 minutes.
step six: add the potatoes and pasta
Stir in the potatoes and the ditalini and continue to cook, simmering uncovered, for about 10 minutes, or until the chicken is cooked through, the potatoes are fork tender, and the pasta is al dente.
step seven: shred the chicken
Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the pot and discard the bay leaf and Parmesan rind.
step eight: taste and season
Remove the pot from the heat. Stir in the lemon juice and parsley. Taste and adjust with more salt and pepper.
step nine: garnish and serve
Ladle into bowls and finish each with a generous shower of grated Parmesan.
Recipe FAQS:
The Calabrian chili peppers give it some good heat but it’s not unbearable! If you’re sensitive to spice, you can always start with just one teaspoon of the peppers and then add more to your liking.
Let the soup cool to room temperature, then transfer it to an airtight container and store in the refrigerator for 3 to 5 days.
If you’re craving a hearty, rustic Italian soup, this Spicy Sicilian Chicken Soup is sure to satisfy. Leave a comment below once you’ve made it and let me know what you think!
craving more soup recipes? try these!
Lemon Chicken and Chickpea Stew
Chickpea and Farro Soup with Escarole
Spicy Sicilian Chicken Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup finely diced yellow onion
- 3/4 cup small-diced celery (from about 2 stalks)
- 3/4 cup small-diced carrots (from about 2 carrots)
- 4 garlic cloves, minced
- 2½ teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon chopped Calabrian chili peppers, from a jar
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 8 cups chicken broth
- 1 (14.5-ounce) can petite diced tomatoes
- zest of 1/2 lemon
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 bay leaf
- 1 Parmesan cheese rind
- 1½ pounds boneless, skinless chicken thighs
- 1 pound Yukon gold potatoes, cut into 1/4-inch cubes
- 1 cup ditalini or other small-shaped pasta
- juice of 1 lemon
- 1/4 cup finely chopped flat-leaf parsley
- grated Parmesan cheese, for serving
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onions, celery, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, 6 to 8 minutes.
- Add the garlic and Calabrian chili peppers and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly, until it darkens to a deep red and coats the vegetables, 1 to 2 minutes more.
- Pour in the white wine and scrape any browned bits from the bottom of the pot. Simmer until the wine has reduced by about half, about 2 minutes.
- Stir in the chicken broth, diced tomatoes (with their juices), lemon zest, Italian seasoning, garlic powder, bay leaf, and Parmesan rind. Increase the heat to high and bring to a boil, 10 to 12 minutes.
- When the soup comes to a boil, reduce the heat to a steady simmer (about medium heat). Add the chicken thighs along with the remaining 1½ teaspoons salt and 1/2 teaspoon pepper. Cook, uncovered and simmering steadily, for about 8 minutes.
- Stir in the potatoes and the ditalini and continue to cook, simmering uncovered, for about 10 minutes, or until the chicken is cooked through, the potatoes are fork tender, and the pasta is al dente.
- Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the pot and discard the bay leaf and Parmesan rind.
- Remove the pot from the heat. Stir in the lemon juice and parsley. Taste and adjust with more salt and pepper.
- Ladle into bowls and finish each with a generous shower of grated Parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
