Oh, family dinners just don’t get cozier than this Slow Cooker Sicilian Chicken Soup! Imagine the warmth of slow-simmered chicken mingling with fragrant herbs and a hint of sunshine from ripe tomatoes, all coming together in your slow cooker. This soup doesn’t just fill the belly—it wraps you up like a soft blanket on a chilly evening. I can practically hear the gentle bubble as it cooks and smell the enticing aromas filling the kitchen, promising comfort in every spoonful. Trust me, once you try this, it’ll be your go-to for lazy weekends or those nights when you want a hug in a bowl.
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 4 hours (low)
Total Time: 4 hours 15 minutes
Ingredients
For the Main Dish:
1½ lbs boneless, skinless chicken thighs
1 medium onion, chopped
3 cloves garlic, minced
2 large carrots, peeled and sliced
2 celery stalks, sliced
1 can (14.5 oz) diced tomatoes, undrained
4 cups low-sodium chicken broth
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes (optional, for a gentle kick)
Salt and freshly ground black pepper, to taste
1 cup small pasta (like ditalini or orzo)
2 cups fresh spinach, roughly chopped
¼ cup grated Parmesan cheese, for serving
How I Make It
Step 1:
Start by placing the chicken thighs at the bottom of your slow cooker. Next, add the chopped onion, carrots, celery, and garlic on top. This layering is key because the chicken juices rise and mingle with the veggies, infusing everything with flavor.
Step 2:
Pour in the diced tomatoes with their juice and chicken broth. Sprinkle the oregano, basil, and if you like it a bit spicy, the red pepper flakes. Season with a pinch of salt and pepper.
Step 3:
Cover and cook on low for 3½ hours. By the time it’s done, the chicken will be perfectly tender and easy to shred.
Step 4:
Carefully remove the chicken and shred it with two forks. Return it to the slow cooker, then add the pasta. Stir well and cook for an additional 30 minutes on low, or until the pasta is tender.
Step 5:
Stir in the fresh spinach at the very end. It will wilt quickly, giving the soup a vibrant pop of color and fresh flavor without losing that silky texture.
Step 6:
Ladle the soup into bowls and top each with a generous sprinkle of Parmesan cheese. Trust me, that nutty richness on top is the perfect finishing touch.
Variations & Tips
Swap chicken thighs for breasts if you prefer leaner meat—but don’t overcook, or it’ll dry out.
Use gluten-free pasta or skip it altogether for a lighter soup.
Add a squeeze of fresh lemon juice right before serving for a bright, zingy note.
For extra veggies, toss in zucchini or chopped kale about 30 minutes before the pasta.
If your soup tastes a bit bland at the end, a splash of good quality balsamic vinegar can work wonders.
How I Like to Serve It
This soup makes a fabulous weekday dinner, especially when paired with crusty bread for sopping up every last drop. On chilly autumn evenings, I love to pull this out of the slow cooker, set the table with a warm candle, and enjoy it while watching the leaves fall outside. It’s also a hit at casual family gatherings—everyone always asks for seconds!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the pasta.
This soup freezes well but consider cooking the pasta fresh when serving if freezing, to keep the texture perfect.
Closing: This Slow Cooker Sicilian Chicken Soup is a little bowl of love that always manages to warm up my kitchen and my heart, no matter the season.
