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Sicilian Chicken Soup (Instant Pot or Stovetop)

Sicilian Chicken Soup (Instant Pot or Stovetop)

Enjoy this easy Sicilian Chicken Soup, made in an Instant Pot or on the stovetop, for a delicious homemade meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 5 hours 35 minutes
Course Main Course
Cuisine Italian, Sicilian
Servings 8 cups
Calories 318 kcal

Equipment

  • pressure cooker (6 quart or larger)
  • cutting board
  • knife
  • vegetable peeler
  • Wooden Spoon

Ingredients
  

  • 4 pieces chicken breasts, skinless and boneless
  • 1 piece onion, diced
  • 2 pieces bell peppers, diced
  • 4 ribs celery, thinly sliced
  • 4 pieces carrots, peeled and thinly sliced
  • 2 medium russet potatoes, peeled and diced
  • 15 oz petite diced tomatoes
  • 1 teaspoon dried parsley or handful freshly chopped
  • 2.5 teaspoons garlic powder
  • 0.5 teaspoon dried thyme
  • 1 Tablespoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 8 cups chicken broth
  • 2 cups ditalini pasta or elbows
  • 2 Tablespoons butter

Instructions
 

  • Add all the ingredients EXCEPT the pasta and butter to a 6 quart (or larger) pressure cooker (Instant Pot).
  • Close the lid and make sure the pressure valve is closed.
  • Set on MANUAL mode on HIGH pressure for 10 minutes. It will take about 15 minutes for the pressure cooker to come up to temperature.
  • After 10 minutes, quick release the pressure (carefully!) and remove the lid.
  • Remove the cooked chicken breasts in the soup and place on a plate.
  • Add the dry pasta to the soup and set the pressure cooker function to SAUTE for 5 min (leave the lid off). Set another timer if the pressure cooker doesn't start the countdown. The pasta will not need to cook longer than 10 minutes.
  • While the pasta cooks, shred the chicken on the plate with two forks. Once the pasta is cooked, add back in the shredded chicken and stir in the butter.
  • Store cooled leftovers in the refrigerator in an airtight container for up to 4 days.

Notes

This soup will fill a 6 quart pressure cooker. If you have an 8 quart pressure cooker, you can use it in place of the 6 quart. This soup can also be made on the stovetop by doing all the same steps shown above. In a large soup pot (6 quart or larger), simmer with the lid on for 30 minutes instead of the 10 minutes in the pressure cooker. The remainder of the steps are the same - remove the chicken and shred, add the noodles and butter. This soup can be frozen in an airtight container in the freezer for up to 3 months. Note that the noodles will be softer and sometimes break apart easily once thawed.

Nutrition

Serving: 1serving (1 ½ cups)Calories: 318kcalCarbohydrates: 38.2gProtein: 28.6gFat: 6.2gSaturated Fat: 2.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.9gCholesterol: 68mgSodium: 1020.4mgPotassium: 181.4mgFiber: 3.6gSugar: 6.5gVitamin A: 4.3IUCalcium: 10.6mgIron: 0.7mg
Keyword Diabetic, Instant Pot, Low Calorie, Low Fat, Sicilian Chicken Soup, Stovetop
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