Cozy Gluten Free Sicilian Chicken Soup

chicken noodle soup in red pot with spoon

That perfect bowl of cozy, healing soup is all I want once fall hits 🙂 I know I needed something cozy to share for the 1st of October- one of my favorite months. Basic, I know! But I am so obsessed with all things fall. Especially the warm and cozy food! This one is a little ode to the Sicilian side of my big Italian family 🙂

chicken noodle soup in red pot with spoon
chicken noodle soup in red pot with spoon
chicken noodle soup in red pot with spoon

This soup is one of those recipes you can sort of just dump in a pot and forget about while it’s cooking! It’s easy, nourishing, satisfying, and so flavorful. I love it so much!

I used a chickpea noodle for mine, but you can use any noodle you like! I recommend a legume based noodle, gluten free brown rice or quinoa based, or a whole grain pasta if you don’t require gluten free.

this soup is also a really affordable meal to make! it uses chicken thighs, which are cheaper than chicken breasts but provide so much flavor (and good protein). It also uses simple veggies like carrots, celery, and potatoes.

A great meal prep staple, or an easy weeknight dinner to throw together after a busy day. The whole fam will love this one!


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Cozy Gluten Free Sicilian Chicken Soup





  • Author:

    Mia Zarlengo

  • Prep Time:

    30 minutes

  • Cook Time:

    45 minutes

  • Total Time:

    1 hour 15 minutes

  • Yield:





  • Category:

    Lunch, Dinner

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Simple and cozy gluten free Sicilian chicken noodle soup! Perfect for colder weather, busy weeknights, and a meal prep staple! 



  • 4

    boneless skinless chicken thighs (about



  • 1/2

    yellow onion, finely diced

  • 2

    celery ribs, chopped

  • 2

    medium carrots, chopped

  • 2

    medium red potatoes, cut into


    -inch cubes

  • 2


    cloves garlic, minced

  • 1

    (14.5 oz) can no-salt fire roasted diced tomatoes

  • 1/2 tbsp

    sea salt

  • 2 cups

    of low sodium vegetable broth

  • 2 cups

    of water

  • 1/2 cup

    dry short pasta of choice

  • 1

    handful of fresh Italian parsley, roughly chopped

  • Black pepper, to taste


  1. Heat a large stock pot over medium heat, then stir together the canned tomatoes, chicken thighs, onion, garlic, celery, carrots, potatoes, and bay leaf. Season with 1/2 tbsp sea salt.
  2. Pour in the vegetable broth and water, and give everything a good stir.
  3. Cover the pan partially and bring everything to a boil. Once boiling, reduce heat to a simmer for 30 minutes.
  4. Remove chicken thighs from the soup and set aside, then stir in the pasta. Simmer until the pasta noodles are tender, about 15 minutes.
  5. While pasta is cooking, shred the chicken with 2 forks. Once the pasta is done, stir in the shredded chicken, parsley, and season with black pepper. Serve.

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