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Kristina Smith

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This chicken soup recipe was passed down through the generations on my mother’s side, beginning back when, I’m told, her ancestors lived in Sicily till they emigrated to New York. Her family eventually made their way south and west to Arizona.

My mother learned this recipe from her mom, probably started making it by the time she was a pre-teen. Then she handed it down to me. It’s one of my kids’ favorite things to eat when they go to her house, even if it has stewed tomatoes in it. And even though it can be considered an old recipe, it’s quite simple to make.

I’ve made some tweaks of my own with this version of chicken noodle soup. When my mother prepares chicken soup with acini di pepe, she doesn’t add mixed vegetables. So there’s mainly the noodles, stewed tomatoes, and chicken. That’s how the original recipe is. I prefer having a little more vegetables in my soup, so I started adding mixed veggies. You can make it however you want, with or without the mixed vegetables, and see which way you prefer it.

Ingredients for a Family of Four:

  • 2 chicken breast halves
  • 1 Tbsp Better Than Bouillon Roasted Chicken Base
  • Salt to taste
  • 1/4 tsp pepper
  • 1 small diced red onion
  • 2 diced celery, leaves removed
  • 1 diced carrot or 10 oz package of mixed vegetables
  • 1/4-1/2 cup fresh or canned whole tomato, diced or pulsed in food processor
  • 1 Tbsp dry parsley
  • 1/2 cup Acini di Pepe (Da Vinci is the brand I use)

Instructions:

  • Cook chicken with 1 Tbsp Better Than Bouillon chicken base in 2 1/2 quarts of water over medium high heat. When it starts to boil, lower to a simmer, and put a lid on the pot.
  • When the chicken is cooked, check if it has enough salt, and add salt to taste if needed.
  • Remove chicken and shred once it’s cooked through.
  • Add pepper, onion, celery, tomatoes, and carrots or mixed vegetables to pot, and simmer for 9 minutes.
  • Add parsley and increase heat to medium high, to get water boiling.
  • Add Acini di Pepe last, when everything is cooked, and cook for 8-9 minutes more in boiling water.
  • Add shredded chicken back to pot and heat through.
  • Serve immediately.
Sicilian chicken soup with Acini di Pepe

I hope you enjoyed this post, and if you make this soup, please let me know what you think! Also feel free to change it as you like!

8 comments on “Chicken Soup With Acini Di Pepe

  1. That looks awesome!!

    1. KS says:

      Thank you! It’s really good for a cold day.

      1. Oh yeah! I’d make exceptions for a warmish day lol!

      2. KS says:

        My mom and great grandmother always did. My mom still says that my grandmother thought it would cool us off by making us sweat.

      3. So add extra hot sauce? Lol! Jk.

      4. KS says:

        I’m not sure. They lived in Phoenix, Arizona then, so heat was rarely an issue.

      5. Oh! I’ve only been there once…

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