Ever since I originally posted the Sicilian Chicken Soup, I have had several requests for my slow cooker version. I am sorry that I am just now getting around to posting it.
This soup is inspired by the original Sicilian Chicken Soup from Carrabba’s and while this has all of the same ingredients, this is made with chicken breast instead of a whole chicken, making it a lot easier when it comes to the preparation.
Sicilian Chicken Soup is an Italian classic recipe!
It’s a hearty comfort food that’s made right in your slow cooker and packed full of sensational flavors!
Chicken soup has never been easier! Warm up with a huge bowl on a cold winter day. All from scratch with tender chunks of veggies, ditalini pasta, and shredded chicken. This Italian chicken soup is inspired by Carrabba’s chicken soup recipe and pairs phenomenal with crusty bread or a light veggie pasta, such as 20-Minute Sun-Dried Tomato Pasta with Spinach.
Ingredients
3-4 lbs. boneless skinless chicken breasts
1 large yellow onion, diced finely
4 stalks celery, diced finely
2 medium carrots, diced finely
2 red bell peppers, chopped
2 large white potatoes, skin removed and diced
1 can diced tomatoes
1/4 cup chopped fresh parsley
4 cloves garlic, minced
1 tbsp. sea salt
1 tsp. ground black pepper
8 oz. ditalini pasta
Instructions
Combine chicken breasts, vegetables, diced tomatoes, about 8 cups of water (or just enough to cover everything by about an inch), chopped parsley, garlic, salt, and pepper in a slow cooker.
Cover and cook on LOW for 4-6 hours, until chicken is fully cooked.
Remove chicken breasts from the slow cooker and shred.
Gently mash the vegetables in the soup about 3-4 times.
Prepare ditalini pasta according to package instructions and drain.
Add shredded chicken and cooked pasta to the slow cooker and stir.
ENJOY!!