Sicilian Chicken Noodle Soup
I finally found a Sicilian Chicken Noodle Soup recipe that comes close to my Papa’s. My grandfather came to the states from Sicily when he was 16 years old. He made the BEST chicken noodle soup I have ever eaten. I have tried for years to duplicate Papa’s chicken noodle soup but could never get it just right. I would come close but it always seemed like it was missing something. This is almost exactly like my grandfather’s soup.
You start by making the broth. Yes, it’s a whole chicken and a little time consuming to prepare. I made this on a day off when I knew I had plenty of time. I promise it’s worth the effort.
You pull the chicken out and let it cool long enough to handle.
When cool enough to handle you debone and shred the chicken meat. Do you see the piece of chicken at the bottom left of this photo? That’s the chicken oyster! My daughter was appalled when she found out I have been secretly hoarding those for myself. It really wasn’t intentional on my part, I’m just always the one who has the job of deboning the chicken.
You use a potato masher a few times then place the shredded chicken meat back in the pot with the broth. We cook the noodles in a separate pot and just add to our bowls when serving. The noodles will eventually absorb all the broth and then it will no longer be soup…you get stew instead. Trust me this has happened in my kitchen. It’s still just as delicious there is just not any broth remaining.
Recipe type: Soups
- 1 whole chicken, 4-5 lbs, giblets removed
- 1 yellow onion, finely chopped
- 4 celery ribs, diced
- 3 carrots, diced
- 1 red bell pepper, diced
- 2 medium russet potatoes, peeled and diced into ½ -inch diced
- 1 – 14.5 ounce can diced fire roasted tomatoes
- ½ cup fresh flat-leaf Italian parsley
- 5 garlic cloves, minced
- Kosher salt and black pepper, to taste
- ½ lb. ditalini pasta
- In a large soup pot place whole chicken, onion, red peppers, celery, carrots, potatoes, fire roasted tomatoes with their juices and then add enough cold water to cover by 1 inch.
- Over high heat bring to a boil.
- Add parsley, garlic, 1 tablespoon of salt and pepper.
- Reduce the heat to medium-low, cover partially with a lid.
- Let it simmer for 2 hours, or until chicken is falling off the bone. Remove chicken and let it cool, for 30 minutes or until cool to the touch.
- Reduce heat to low and let the soup continue to simmer.
- Remove all the meat from the chicken and shred the chicken into large pieces.
- Discard the skin and bones.
- In a medium sauce pan cook pasta as directed on box.
- Drain well and set aside in a bowl.
- Using a potato masher, mash the soup around a few times, letting some of the potatoes get a little smashed. Just mash 3-4 times and call it good.
- Add the shredded chicken and noodles to the pot. (We leave the noodles on the side and add to individual bowls when serving.)