Sicilian Chicken Soup with Olives & Capers
This Sicilian chicken soup is the kind of weeknight meal that feels like a slow Sunday supper. Tender chicken, sweet peppers, and a briny pop of capers and olives come together in a tomato-rich broth, finished with a tangle of tiny pasta.
It’s warm and filling without being heavy, and the whole thing happens in one pot in about an hour. I keep coming back to it when I want something that tastes like it simmered all day but didn’t.
What Makes This Soup So Good
The broth has a deep, almost stewed flavor from the browned chicken and the peppers. The olives and capers give every spoonful a bright, salty kick that cuts through the richness.
A small pasta like ditalini soaks up that broth and makes it a real meal, not just a light starter. It’s the kind of soup you want to eat standing by the stove straight from the pot.
Ingredients
- 4 bone-in, skin-on chicken thighs: for the richest broth; boneless thighs work too
- 2 tbsp olive oil: plus a little extra for drizzling
- 1 medium yellow onion, diced: about 1 cup
- 1 red bell pepper, chopped: yellow or orange are just as good
- 2 celery stalks, sliced: with the leaves if they’re attached
- 2 carrots, diced: no need to peel if scrubbed well
- 3 garlic cloves, minced: adjust to your taste
- Pinch of red pepper flakes: optional, for a gentle warmth
- 1 (28-ounce) can crushed tomatoes: use whole canned tomatoes and crush them by hand if you like more texture
- 6 cups chicken stock: low-sodium so you can control the salt
- 1 bay leaf
- 1 cup ditalini pasta: orzo or small shells work here too
- ¼ cup drained capers
- ½ cup pitted green olives, halved if large: Castelvetrano olives are buttery and mild
- ¼ cup chopped fresh parsley
- Handful of fresh basil leaves, for finishing
- Salt and black pepper
Variations / Substitutions
- Boneless chicken: use 1¼ pounds boneless, skinless thighs; brown for 3 minutes per side and simmer for just 15 minutes
- Gluten-free: swap the pasta for a gluten-free small shape or leave it out and serve the soup with crusty bread
- Another olive: Kalamata olives give a sharper, fruitier note if that’s what you have
- More heat: double the pepper flakes or drop a small dried peperoncino into the broth
- Dairy-free: this soup is already dairy-free, so no adjustments needed
If you like this one, the Lemon Chicken Orzo Soup is a lighter, brighter cousin that’s just as comforting.
How to Make Sicilian Chicken Soup with Olives & Capers
Step 1: Brown the Chicken
Heat the 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Pat the 4 chicken thighs dry and season both sides with salt and pepper. Place them skin-side down in the hot oil and cook without moving for about 5 minutes, until the skin releases easily and is deep golden.
Flip and brown the other side for another 3 minutes. The goal is color, not cooking through. Transfer the chicken to a plate and set it aside.
Step 2: Sauté the Vegetables
Lower the heat to medium. Add the onion, red bell pepper, celery, and carrots to the pot. Cook, stirring occasionally, for about 6 minutes, until they soften and the onion starts to turn translucent. Stir in the 3 minced garlic cloves and the pinch of red pepper flakes, if using, and cook just until fragrant, about 30 seconds.
The vegetables will pick up the browned bits from the chicken, and that’s where a lot of the broth’s flavor starts.
Step 3: Build the Broth
Pour in the can of crushed tomatoes, 6 cups of chicken stock, and the bay leaf. Stir well, scraping up any stuck-on bits from the bottom of the pot. Return the chicken thighs to the pot, nestling them into the liquid.
Bring the soup to a boil, then lower the heat so it bubbles gently. Cover partially with a lid and let it simmer for 25 minutes. The chicken should be cooked through and very tender by then.
Step 4: Shred the Chicken and Cook Pasta
Use tongs to transfer the chicken thighs to a cutting board. When cool enough to handle, remove and discard the skin and bones, then shred the meat into bite-sized pieces. Stir the 1 cup of ditalini pasta into the simmering broth.
Cook the pasta according to the package directions, usually 8 to 9 minutes, stirring now and then so it doesn’t stick. Add the shredded chicken back to the pot for the last few minutes of cooking.
Step 5: Finish with Herbs and Olives
Remove the bay leaf. Stir in the ¼ cup of capers, ½ cup of green olives, and the ¼ cup of chopped parsley. Let it bubble for another 2 minutes so the flavors meld, then taste and adjust salt and pepper. The capers and olives bring a lot of salt, so you may not need much more.
Ladle the soup into bowls and scatter a handful of torn fresh basil on top. A final drizzle of good olive oil doesn’t hurt. Serve right away while it’s steaming.
Tips for the Best Sicilian Chicken Soup
- Don’t rush the browning. That deep golden skin and the fond on the bottom of the pot are what build the rich, savory backbone of the broth.
- Castelvetrano olives are the mild, buttery ones you often see at olive bars. Their mellow saltiness works really well here, but any pitted green olive will do.
- Let the soup sit off the heat for 3 or 4 minutes before you ladle it out. The pasta will absorb some broth and the whole thing thickens slightly, becoming more like a stew.
- If you know you’ll have leftovers and want the pasta to stay springy, cook it separately and add a spoonful to each bowl when you reheat.
Scale it up for a crowd:
| Original (Serves 4) | Double (Serves 8) |
|---|---|
| 4 chicken thighs | 8 chicken thighs |
| 6 cups chicken stock | 12 cups stock |
| 28 oz crushed tomatoes | 56 oz (two cans) |
| 1 cup ditalini | 2 cups ditalini |
Storing Leftovers
- Refrigerate: The soup will keep in an airtight container for up to 4 days. The pasta will drink up more broth as it sits, so expect it to be thicker the next day.
- Reheating: Warm portions over medium heat with a splash of chicken stock or water to loosen it back up.
What to Serve With This Soup
A simple arugula salad with lemon dressing cuts through the richness of the broth, while a thick slice of toasted sourdough is perfect for sopping up every last drop. A glass of Sicilian Nero d’Avola has the body and dark fruit to stand up to the bold flavors.
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes. Use about 1¼ pounds of boneless, skinless thighs. Brown them for 3 minutes per side, then they’ll cook through in the simmering broth in about 15 minutes.
Can I make this in a slow cooker?
You can. Brown the chicken and sauté the vegetables on the stovetop, then transfer everything (except the pasta and finishing ingredients) to a slow cooker. Cook on low for 6 hours. Shred the chicken, stir in the pasta, and cook on high for 20 minutes before adding the capers, olives, and parsley.
Do I have to add the pasta?
Not at all. The soup is still hearty without it, and you can serve it with crusty bread for dipping instead.
Can I use chicken breast?
I’d stick with thighs. Breast meat tends to dry out during the long simmer and won’t give you the same tender shreds.
Sicilian Chicken Soup with Olives & Capers Recipe
Ingredients
Method
- Heat olive oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper and brown skin-side down for 5 minutes until deep golden, then flip and brown 3 minutes more. Transfer to a plate.
- Lower heat to medium. Cook onion, bell pepper, celery, and carrots for 6 minutes, stirring occasionally. Add garlic and pepper flakes; cook 30 seconds.
- Stir in crushed tomatoes, chicken stock, and bay leaf. Return chicken to the pot, bring to a boil, then partially cover and simmer for 25 minutes.
- Remove chicken, discard skin and bones, and shred meat. Stir ditalini into the broth and cook 8 to 9 minutes, then return shredded chicken for the last few minutes.
- Remove bay leaf. Add capers, olives, and parsley; simmer 2 minutes. Taste and adjust salt. Ladle into bowls, top with fresh basil and a drizzle of olive oil, and serve.
