We absolutely love this spicy chicken soup. I’ve made it countless times as a copycat of Carrabba’s Mama Mandola’s Sicilian chicken soup, and it never disappoints.
This spicy chicken noodle soup is one of my go-to comfort recipes. It does require some prep because there are several vegetables, but the effort is worth it. The combination of tender chicken, hearty vegetables, and a little heat makes it deeply satisfying.
Every time I make this soup I’m reminded of Carrabba’s and the comforting bowl I used to order there. It’s become a family favorite and a recipe I turn to whenever I want something warming and nourishing.
I made this recipe for years, then paused for a while. Last December it came back into rotation, and it was a comfort after we had to say goodbye to our dog, Charley. Having portions in the freezer meant I didn’t have to cook while grieving — just defrost a container, heat it up, sprinkle Parmesan, and have a nourishing meal.
The soup reheats beautifully and freezes well. I portion leftovers into one- or two-serving containers so I only thaw what I need. Label each container with the recipe name and date so you can keep track; properly stored, it keeps for a few months in the freezer.
I have a funny story about Curtis, my husband. Years ago he refused to eat this soup after I cooked it because a neck bone ended up in his ladle when the whole cooked chicken had broken apart. I was crushed, but the next day I brought the soup to work and everyone loved it. Eventually Curtis came around and now he eats it happily.
Why chicken noodle soup is the best
Chicken noodle soup is classic comfort food. It’s soothing, nostalgic, and works any time of year. A warm bowl with a little kick from crushed red pepper feels like a hug in a bowl.
How chicken soup is made
Traditional chicken soup often starts with a whole chicken, simmered with a mix of vegetables to build a rich broth. In this version, the chicken and vegetables cook together, then the chicken is removed, shredded, and returned to the soup with cooked pasta added at serving time so the pasta stays tender.
Can chicken soup be frozen?
Yes. Freeze leftovers in labeled containers. If freezing for the longest quality, combine chicken and pasta with the soup before portioning; otherwise, store pasta and chicken separately for best texture. To reheat, defrost in the microwave, add a splash of water if needed, heat through, and top with Parmesan.
Which pasta for chicken soup?
You can use any small pasta you like. I prefer ditalini for this recipe, but small egg noodles, shells, or bowties also work well. Cook the pasta separately and add it to bowls when serving to keep it from getting mushy.
How to make spicy chicken soup at home
How to make spicy chicken noodle soup
Start by prepping the vegetables: onion, celery, carrots, bell peppers, and potatoes. Remove the giblets from the whole chicken and pat it dry. Place the chicken and chopped vegetables into a large soup pot. Add a 14.5-ounce can of diced tomatoes with their juice, then pour in about 6 to 7 cups of water to cover the chicken and vegetables.
Bring the pot to a boil, skim off any foam that rises, then add chopped parsley, garlic, 1 tablespoon salt, 1 teaspoon black pepper, and 1 1/2 teaspoons crushed red pepper (optional). Reduce the heat to medium-low and simmer, partially covered, for about 1.5 hours, turning the chicken once halfway through.
While the soup simmers, cook the ditalini (or your chosen pasta) in a separate pot according to package instructions. Drain and set aside.
When the chicken is cooked through, remove it to a cutting board and let it cool 10–15 minutes. Keep the soup simmering and add 2–3 cups of water if you want more broth. Remove the skin, separate the meat from the bones, and chop the chicken. Return the chopped chicken to the pot if desired.
To thicken the broth slightly, mash some of the cooked potatoes directly in the pot with a potato masher. Serve bowls of soup with chicken, pasta, and a generous sprinkle of Parmesan cheese.
The blend of black pepper and crushed red pepper gives the soup a gentle heat; omit or reduce the crushed red pepper for young children. For storing leftovers in the fridge, I keep the soup, chicken, and pasta separate and combine them when reheating to preserve texture.
This soup is truly comforting and straightforward to make. The spicy, savory broth paired with tender chicken and al dente pasta is irresistible. You have to try it — and yes, Curtis now gladly eats every bowl!
Have you made chicken noodle soup before? Will you try this Sicilian-style spicy version?
Sicilian-Style Spicy Chicken Noodle Soup
Ingredients
- 1 large yellow onion, chopped
- 3 celery, diced
- 3 carrots, peeled and diced
- 2 green bell peppers, cored and diced
- 3 medium baking potatoes, such as russet, peeled and cut into 1/2 inch cubes
- 1 14.5-ounce can diced tomatoes, including the juice
- 1 whole chicken, about 4 to 4.5 pounds, giblets removed
- 1/2 cup chopped fresh flat-leaf parsley
- 8 garlic cloves, chopped
- Kosher salt and freshly ground black pepper
- 1 1/2 teaspoons crushed red pepper, optional
- 8 ounces ditalini pasta
- Parmesan cheese, for serving
Instructions
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Prep the vegetables: onion, celery, carrots, bell peppers, and potatoes.
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Remove the giblets from the chicken and pat dry. Place the whole chicken into a large soup pot.
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Add the chopped vegetables and the can of diced tomatoes (including juice) to the pot.
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Pour in about 6 to 7 cups of water to cover the chicken and vegetables.
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Bring to a boil, skimming any foam that rises to the surface.
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Add parsley, garlic, 1 tablespoon salt, 1 teaspoon pepper, and 1 1/2 teaspoons crushed red pepper (optional).
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Reduce heat to medium-low and simmer, partially covered, about 1.5 hours until the chicken is cooked through.
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Cook the ditalini pasta in a separate pot according to package directions. Drain and set aside.
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Remove the chicken and let cool 10–15 minutes. Keep the soup simmering and add 2–3 cups water if desired.
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Remove skin, separate meat from the bones, and chop the chicken. Set aside.
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Mash some potatoes in the pot to thicken the broth slightly.
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Serve the soup with chopped chicken, pasta, and grated Parmesan cheese.
Notes
For freezing, combine chicken and pasta with the soup before portioning into containers. Label each container with the recipe name and date. Defrost in the microwave and reheat on full power, adding a bit of water if needed. Top with Parmesan and enjoy.
Other Chicken Soup Recipes
Homemade Chicken and Noodles
Chicken Tortilla Soup
Other Soup Recipes
Panera Garden Vegetable Soup
Pork and Shrimp Wonton Soup
Other Whole Chicken Recipes
Crockpot Whole Chicken
Homemade Chicken Stock
Crispy Roasted Garlic Chicken