Carrabba’s Chicken Soup is a copycat recipe packed with flavor and loaded with vegetables, shredded chicken, and ditalini pasta. A satisfying, warming soup for chilly winter days.
Copycat Recipe for Mama Mandola’s Sicilian Chicken Soup
Carrabba’s Italian Grill has lots of yummy Italian dishes like this Sicilian chicken soup. It tastes similar to chicken noodle soup but with way more flavor and more vegetables! It has classic chicken noodle vegetables like carrots and celery. With the addition of potatoes, peppers, and tomatoes. To make a super flavorful and delicious soup recipe.
We are entering into soup season and this is a comforting and filling recipe. I plan on making it on repeat all winter long!
Ingredients
How to Make Carrabba’s Chicken Soup
- Dice all the vegetables.
- In a dutch oven, add chicken, celery, carrots, potatoes, green peppers, tomatoes, garlic, parsley, red pepper, salt, and pepper, water, and chicken broth. Partially cover and bring to a boil over medium-high heat.
- Reduce heat to a simmer. Cook until the chicken falls apart easily and the vegetables are tender (approximately 30-40 minutes).
- Remove the chicken using tongs.
- Add pasta, stir throughout cooking to prevent noodles from sticking. Cook the pasta until al dente. Under cook noodles slightly as the pasta will continue to cook.
- While the noodles cook, shred the chicken. Return the chicken back to the pot once noodles are cooked, stir and serve.
FAQ’s
What to Serve with Carrabba’s Chicken Soup?
This soup is perfect served with a baguette or breadsticks and a salad.
What Pasta can be Substituted for Ditalini Pasta?
Ditalini pasta is an Italian pasta with the name meaning “little thimbles” and may also be marked as salad macaroni. A small tube-shaped pasta. If you can’t find ditalini pasta, you can substitute it with elbow macaroni. Other options for substitutions are radiatore, small shells, or orecchiette.
Can Copycat Carrabba’s Chicken Soup be Made Gluten-Free?
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Make the soup gluten-free by using gluten-free ditalini pasta noodles. Here are some options…
How to Store Soup
Store leftovers in an airtight container in the refrigerator for 4-5 days.
Can the Soup be Frozen?
To freeze, store in a freezer container and it will freeze for up to 3 months.
Products
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More Soup Recipes
(Instant Pot)
Carrabba’s Chicken Soup
Equipment
- dutch oven
Ingredients
- 4 1½-2 pounds chicken thighs bone-in, skin-on
- 1 cup celery sliced
- 1 cup carrots sliced
- 1 medium russet potato peeled and cubed
- ½ green bell pepper diced
- 1 14 ounce can diced tomatoes in tomato juice
- 3 cloves garlic minced
- 1 tsp dried parsley
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp crushed red pepper
- 32 ounce low-sodium chicken broth
- 5 cups water
- 1½ cups ditalini pasta or similar small pasta
Instructions
- Dice all the vegetables. In a dutch oven, add chicken, celery, carrots, potatoes, green peppers, tomatoes, garlic, parsley, red pepper, salt, and pepper, water, and chicken broth. Partially cover and bring to a boil over medium-high heat. Reduce heat to a simmer. Cook until the chicken falls apart easily and the vegetables are tender (approximately 30-40 minutes).
- Remove the chicken using tongs. Add pasta, stir several times throughout cooking to prevent sticking. Cook pasta (12-14 minutes) or cook until pasta is al dente (undercook pasta slightly as the pasta will continue to cook after heat is turned off). While the noodles cook, shred the chicken and discard the skin and bones. Return the chicken back to the pot once noodles are cooked, stir then serve.
- Store in an airtight container in the refrigerator for 4-5 days.
Perfect recipe! Thank you so much for posting, my family enjoyed it very much ❤️
Thank you Sheri, I am so glad your family enjoyed it!
This soup is delicious! I used the dark meat from two Costco rotisserie chickens, and saved the “juices” from both bags and added to soup with the meat. The pasta soaked up more of the broth than desired, so added another cup after cooldown, made it perfect for me. Also added a couple shakes of herbs de provenance. I used to save the dark meat for snacking my sister kitties … sorry girls, making this soup from now on.
That is perfect using the juices from the chicken for more liquid and flavor. I have also had the noodles soak up to much liquid before.
Thanks for sharing!
This is even better than the Carrabas soup. It’s also easy to customize to your liking. I leave out the green peppers, use chicken breast (cubed) and cook for 3-4 hours on a low simmer (adding water and additional broth). I add the pasta 30-40 min before serving.
Thanks Karen! I love that you can customize it for what you like and what you have on hand.