Carrabba's Chicken Soup
A satisfying soup packed with flavor and loaded with vegetables, shredded chicken, and ditalini pasta.
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Servings: 10 servings
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.