Slow Cooker Sicilian Chicken Soup

Ooo yes—this one’s cozy, herby, and low-effort in the best way 🍋🌿
Here’s a Slow Cooker Sicilian Chicken Soup that tastes like it simmered all day (because it did).

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Slow Cooker Sicilian Chicken Soup

Ingredients

• 1½–2 lbs bone-in or boneless chicken thighs (breasts work too, but thighs = more flavor)

• 1 tbsp olive oil

• 1 onion, diced

• 3 carrots, sliced

• 3 celery stalks, sliced

• 4 cloves garlic, minced

• 1 (14.5 oz) can diced tomatoes (fire-roasted if you can)

• 6 cups chicken broth

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp dried thyme

• ½ tsp red pepper flakes (optional, but very Sicilian)

• 1 bay leaf

• Salt & black pepper to taste

• 1 cup small pasta (ditalini, orzo, or acini di pepe)

• Zest of 1 lemon + juice of ½–1 lemon

• ¼ cup fresh parsley, chopped

Optional but great

• ½ cup grated Parmesan rind (adds deep umami)

• 1 can cannellini beans, drained & rinsed

• Spinach or kale at the end

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Instructions

1. Add everything except pasta, lemon, and parsley to the slow cooker.

2. Cook:

   • LOW: 6–7 hours

   • HIGH: 3–4 hours

3. Remove chicken, shred it, discard bones if needed, and return to the pot.

4. Add pasta and cook on HIGH for 20–30 minutes until tender.

5. Stir in lemon zest, lemon juice, and parsley.

6. Taste and adjust salt, pepper, and lemon.

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Pro moves

• Parmesan rind = secret restaurant flavor.

• Lemon at the end is non-negotiable. That’s the Sicilian magic.

• Want it thicker? Add less broth or a spoonful of tomato paste at the start.

• Serve with crusty bread and extra Parmesan on top.

Want a creamy version, a no-pasta low-carb version, or an Instant Pot tweak?