Mama Mandola’s Sicilian Chicken Soup Recipe

This hearty, peppery Mama Mandola’s Sicilian Chicken Soup is made with shredded chicken and tubetti pasta, ready in 80 minutes. The spicy black pepper broth clings beautifully to the tender pasta and chunky vegetables. I crave this comforting bowl every time the weather gets chilly.

Restaurant-Quality At Home

I used to visit the restaurant just for a bowl of this soup. I always assumed the deep flavor came from a secret spice blend.

It turns out the trick is a generous amount of black pepper. Making it at home lets me control the spice level perfectly.

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Mama Mandola’s Sicilian Chicken Soup Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 medium russet potato, peeled and diced
• 1 (14.5 oz) can diced tomatoes
• 8 cups chicken broth
• 3 cups cooked chicken, shredded
• 1 tbsp freshly cracked black pepper
• 1 tsp salt
• 1 cup tubetti pasta
• 1/4 cup fresh parsley, chopped

How To Make Mama Mandola’s Sicilian Chicken Soup

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat, adding the onion, carrots, celery, and green pepper. Cook for 8 minutes until soft.
2. Add Aromatics: Stir in the minced garlic. Cook for 1 minute until fragrant.
3. Build the Broth: Pour in the chicken broth, diced tomatoes, diced potato, salt, and black pepper. Bring the mixture to a gentle boil.
4. Simmer Soup: Reduce the heat to low, cover the pot, and simmer for 40 minutes. Wait until the potatoes and vegetables are completely tender.
5. Add Chicken and Pasta: Stir in the shredded chicken and uncooked pasta. Cook for another 10 minutes until the pasta is tender.
6. Finish and Serve: Stir in the fresh parsley, adjust the salt if needed, and serve immediately.

Recipe Tips

• Control the heat: The signature flavor relies on black pepper. Use freshly cracked pepper and adjust the amount to your preference.
• Cook pasta separately: If you plan to have leftovers, cook the pasta in a separate pot. Add it to individual bowls so it doesn’t soak up broth.
• Use leftover chicken: A store-bought rotisserie chicken works perfectly here. It saves a significant amount of prep time.

What To Serve With Sicilian Chicken Soup

Serve this soup with a basket of warm, crusty Italian bread. A crisp garden salad tossed with a simple vinaigrette also balances the richness perfectly.

How To Store

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze the soup before adding pasta to prevent mushy textures.

FAQs

Can I use a different type of pasta?

Yes, any small pasta shape works well in place of tubetti. Try macaroni, small shells, or orzo for a similar texture.

Why is my soup too spicy?

This recipe uses a full tablespoon of black pepper for that authentic kick. Start with half a teaspoon if you are sensitive to spice.

Can I make this in a slow cooker?

Absolutely. Add all ingredients except the pasta, chicken, and parsley, cooking on low for 6 hours. Stir in the remaining ingredients at the end.

Nutrition

• Calories: 320 kcal
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 55mg
• Sodium: 980mg
• Total Carbohydrate: 34g
• Protein: 25g

Try More Recipes:

• Chicken Vegetable Soup Recipe
• Chicken And Rice Soup Recipe
• Turmeric Chicken Soup Recipe