Description
Slow Cooker Sicilian Chicken Soup is a hearty and comforting meal loaded with tender chicken, vegetables, Italian herbs, and pasta. It’s an easy, hands-off recipe perfect for cold days or busy weeknights.
Ingredients
1.5 pounds boneless, skinless chicken breasts or thighs
3 carrots, chopped
3 celery stalks, chopped
1 medium onion, diced
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
6 cups chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
1 cup ditalini pasta (or other small pasta)
2 tablespoons fresh parsley, chopped (optional for garnish)
Grated Parmesan cheese (optional, for serving)
Instructions
- Add chicken, carrots, celery, onion, garlic, diced tomatoes, chicken broth, oregano, basil, red pepper flakes (if using), salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- About 30 minutes before the end of cooking, shred the chicken in the slow cooker using two forks.
- Stir in the pasta and cook on high for 20–30 minutes, or until pasta is tender.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley and Parmesan cheese if desired.
Notes
Use any small pasta like orzo, small shells, or elbow macaroni if ditalini is unavailable.
For a low-carb version, skip the pasta and add zucchini or spinach near the end.
To freeze, do so before adding the pasta for best texture.
Use rotisserie chicken for a quicker version—add it in the last 30 minutes.
Add a splash of cream or scoop of ricotta for a creamy twist.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (slow cooker)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 6g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 75mg