Simple Sicilian Chicken Soup

If the changing colors of the leaves was not enough of an indication that fall has arrived, then the first soup of the year is a sure sign. Autumn awakens my sentimental side; it seems far more melancholy (the good kind) than summer ever would be, and I guess I kinda like that about it. For me, there’s a simple pleasure in the reddish-golden sunset of the fall, and in the plethora of orange and yellow butterflies that I see touch the petals of the fall flowers. I’m afraid I’m going to be obsessed with soup this fall. I apologize in advance.

First up: Simple Sicilian Chicken Soup.

This is a delightful and delicious soup was inspired by the fall colors, after spending last Sunday up American Fork Canyon. This Simple Sicilian Chicken Soup is bursting with flavor and color.

Ditalini pasta can be found at almost any store even though it’s not one of the more common noodle variations; I thought I struck gold when I discovered the Whole Foods in Salt Lake carried a gluten-free rice version. Oh how I love Whole Foods! Yes, not everything is the cheapest, but you get amazing quality. AND,  the most importantly, they just have stuff you can’t find elsewhere. It’s a God send for anyone with food allergies. This recipe can also very easily be dairy-free if the cheese is not added at the end.

Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hour 5 mins
Yield: 4-6


  • 3 large chicken breast, 2 lbs approx.
  • 1 yellow or white onion, finely chopped
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2 cups red bell peppers, diced
  • 1 – 14.5 ounce can diced tomatoes
  • ½ cup fresh flat-leaf Italian parsley
  • 1 tablespoon minced garlic
  • Kosher salt and black pepper, to taste ( I use 1 teaspoon of each)
  • ½ lb. ditalini pasta


  1. In a medium sauce pan cook pasta as directed on box. Drain well and set aside in a bowl.
  2. While pasta is cooking, cut chicken breast into small cubes.
  3. In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently.
  4. Add onion, garlic, red bell pepper, carrot, and cook for 5 minutes.
  5. Stir in celery, parsley, salt and pepper, and diced tomatoes with their juices and then add enough cold water to cover by 1 inch. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes.
  6. During the last 10 minutes, add pasta into the pot.
  7. Top each serving with Parmesan, if desired.
  8. Serve and enjoy!

Leave a comment

Your email address will not be published. Required fields are marked *