Can I make this soup in advance?

Yes, this Sicilian Chicken Soup can be made ahead of time and stored in the refrigerator for up to three days. You can also freeze portions for up to three months. By doing so, you have easy, ready-to-heat meals. Just ensure you store it in airtight containers.

What if I have leftover chicken?

Absolutely! This soup is an excellent way to use up leftover chicken. Shred the chicken and add it to the pot as directed. It transforms already delightful soup into a quick and easy meal.

Can I add more vegetables?

Yes, feel free to customize the soup to meet your taste. Adding vegetables like spinach, zucchini, or bell peppers will introduce further nutrients to your soup while enhancing its flavor and texture.

Is it okay to use canned chicken?

Using canned chicken is an option for quick preparation, although freshly cooked shredded chicken will yield better flavor and texture. If you choose to use canned, simply rinse it and add it during the last few minutes of cooking.

How spicy is this soup?

The soup can be made spicier by adding optional red pepper flakes. You can adjust the amount to your preference or omit it altogether for a milder flavor.

Sicilian Chicken Soup: Easy, Flavorful Comfort In A Bowl

Ingredients

Units Scale

2 tablespoons Olive oil
1 medium Yellow onion, diced
3 cloves Garlic, minced
2 Carrots, peeled and chopped
2 stalks Celery, chopped
1 teaspoon Sea salt
1/2 teaspoon Black pepper
1/2 teaspoon Red pepper flakes (optional)
1 teaspoon Dried oregano
1/2 teaspoon Dried thyme
6 cups Chicken broth
2 cups Cooked shredded chicken
1 can (15 oz) Chickpeas, drained and rinsed
1 can (14.5 oz) Diced tomatoes with juices
1 Bay leaf
1/4 cup Fresh parsley, chopped
Juice of 1/2 Lemon (optional)

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Instructions

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and sauté for 2-3 minutes until it softens and becomes translucent.
Stir in the minced garlic, carrots, and celery. Cook for another 5-6 minutes until the vegetables start to soften.
Add the sea salt, black pepper, red pepper flakes, oregano, and thyme. Mix well, then pour in the chicken broth and bring to a gentle boil.
Add the shredded chicken, chickpeas, and diced tomatoes, then mix to combine. Reduce the heat to low, cover, and simmer for 20-25 minutes.
Remove the bay leaf, stir in lemon juice and chopped parsley, taste, and adjust seasoning as needed. Serve hot with extra parsley for garnish.

Notes

This soup is perfect for chilly afternoons or cozy family dinners. Consider pairing it with a crusty bread herb bowl.

Author: benjamin_scott
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main course
Method: Simmering
Cuisine: Italian
Diet: High Protein

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 6g
Sodium: 800mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 30g
Cholesterol: 70mg