Carrabba’s Copycat Chicken Soup Recipe

If you’ve ever visited Carrabba’s Italian Grill and tasted their Mama Mandola’s Sicilian Chicken Soup, then you know exactly why this Carrabba’s Copycat Chicken Soup Recipe is worth recreating at home. This hearty one-pot soup is warm, flavorful, and comforting. With tender shredded chicken, a rich and savory broth, chunks of vegetables, and ditalini pasta, it’s a bowl full of love that’s perfect for chilly nights, cozy weekends, or when you’re feeling a little under the weather.

This soup brings everything together that we love about Italian cooking: simple ingredients, bold flavors, and a whole lot of comfort. The best part? It’s incredibly easy to make. Just toss everything into one big pot, let it simmer, and you're done. It’s the kind of recipe that makes you feel like Nonna just made you dinner.

Jump to:

• Why You’ll Love This Recipe
• Ingredients and Substitutions
• How to Make Carrabba’s Chicken Soup
• Expert Tips and Tricks
• How to Serve Carrabba’s Chicken Soup
• Storing and Reheating
• Frequently Asked Questions
• Why You Should Try This Recipe
• Carrabba’s Copycat Chicken Soup Recipe

If you’re a soup lover like me, this is going to become one of your go-to recipes. And once you’ve tried it, you might also want to explore more delicious soup ideas like this Crockpot Chicken Parmesan Soup or the ultra-cozy Easy Creamy Taco Soup.

this recipe

Why You’ll Love This Recipe

Perfect for Any Occasion

• One-pot convenience makes cleanup a breeze
• Easy enough for a weekday, special enough for guests
• Hearty, filling, and full of nourishing ingredients

Flavor and Texture You’ll Crave

This soup is rustic and satisfying. The broth is savory with notes of garlic and herbs. Chunks of carrot, celery, and potatoes add earthy sweetness and texture, while ditalini pasta absorbs all the flavor. Shredded chicken brings it all together with a rich, meaty tenderness.

Friendly for Different Diets

• Dairy-free
• Naturally high in protein
• Easily adaptable for gluten-free diets (swap the pasta)
• Made with whole, unprocessed ingredients

Ingredients and Substitutions

What You’ll Need

• 4 bone-in, skin-on chicken thighs (about 2 pounds)
• 1 medium onion, chopped (about 1 cup)
• 3 celery ribs, chopped (about 2 cups)
• 3 medium carrots, chopped (about 1 ½ cups)
• 1 large yellow bell pepper, chopped
• 2 russet potatoes (1 pound), peeled and cubed
• 4 garlic cloves, chopped
• 1 can (14.5 oz) no-salt diced tomatoes
• 2 dried bay leaves
• 1 tablespoon kosher salt
• 1 carton (32 oz) low-sodium chicken stock
• 4 cups water (or more stock for deeper flavor)
• ½ cup dry ditalini pasta
• ½ cup chopped fresh Italian parsley
• Freshly ground black pepper to taste

Ingredient Notes

Use high-quality chicken for the best flavor. Bone-in, skin-on thighs are ideal because they add richness to the broth. The mix of vegetables is classic and hearty, giving the soup a chunky, satisfying texture.

No-salt tomatoes allow you to control the seasoning. Low-sodium stock is also best for the same reason.

Substitution Ideas

• Chicken: Swap thighs for drumsticks. Avoid boneless skinless breasts—they don’t deliver the same flavor.
• Pasta: Orzo, tubetti, or small elbows can replace ditalini.
• Herbs: Not a fan of parsley? Try fresh basil or thyme.
• Vegetables: Swap in sweet potatoes, zucchini, or kale depending on what’s in season.

How to Make Carrabba’s Chicken Soup

Step-by-Step Instructions

1. Combine Ingredients
   In a large 6-quart pot, add chicken thighs, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.

2. Add Liquids and Simmer
   Pour in the chicken stock and water. Season with black pepper. Cover and bring to a boil, then reduce heat and simmer for about 30 minutes until the chicken is cooked through and falling off the bone.

3. Remove and Shred Chicken
   Take the chicken out with tongs and set it aside. Add the ditalini pasta to the pot and continue to simmer, stirring occasionally, for 13 to 15 minutes or until the pasta is tender.
4. Return Chicken to the Pot
   Shred the chicken using two forks, discarding the skin and bones. Return the shredded meat to the soup.

5. Final Touches
   Check the veggies for doneness, discard bay leaves, and stir in the fresh parsley. Taste and adjust seasoning as needed. Serve warm.

Expert Tips and Tricks

How to Get the Best Results

• Always season the soup early but adjust as it simmers.
• Use a mix of water and stock for balance, or go all stock for deeper richness.
• Don’t skip the bay leaves—they infuse a subtle background flavor that makes a big difference.

Common Mistakes to Avoid

• Adding pasta too early: It will overcook and become mushy.
• Under-seasoning: Start with salt and taste as you go.
• Using boneless skinless chicken breasts: They just don’t have the same flavor impact.

Time-Saving Hacks

• Chop vegetables in advance and store them in the fridge.
• Use pre-chopped garlic or frozen veggie blends in a pinch.
• Skip the pasta in the soup and boil it separately to mix in when serving. This helps with storage and texture.

How to Serve Carrabba’s Chicken Soup

Best Side Dishes

• Crusty garlic bread or sourdough for dipping
• A fresh salad like avocado Caesar or kale with cranberries
• Hummus veggie sandwiches for a filling soup and sandwich combo

Presentation Tips

Serve the soup in wide bowls and top with a sprinkle of fresh parsley or black pepper. For a little indulgence, shave some Parmesan cheese over the top or add a drizzle of extra virgin olive oil.

Drink Pairings

• A light Pinot Grigio or a mellow red like Chianti pairs beautifully
• Sparkling lemon water or a citrusy iced tea
• Herbal teas for a relaxing, cozy dinner

Storing and Reheating

How to Store Leftovers

Cool the soup completely before storing in an airtight container. It will keep in the refrigerator for 4 to 5 days. You can also freeze it for up to 3 months.

If storing long-term, it’s best to omit the pasta and add fresh-cooked pasta when reheating. Otherwise, the noodles absorb too much liquid and become overly soft.

Reheating Instructions

• On the stovetop: Reheat gently over medium heat until hot.
• In the microwave: Heat in intervals, stirring occasionally.
• From frozen: Thaw in the fridge overnight, then reheat on the stove.

Frequently Asked Questions

Customizing This Recipe

Dietary Adjustments

• Vegan version: Replace chicken with chickpeas and use vegetable stock.
• Low-carb version: Skip the pasta and potatoes. Add cauliflower, mushrooms, or spinach for texture and nutrients.

Flavor Variations

• Stir in a spoonful of pesto for a herby twist
• Add red pepper flakes or a dash of hot sauce for a little heat
• Sprinkle in Italian seasoning or onion powder for added depth

Seasonal Touches

• Fall: Swap potatoes for cubed butternut squash
• Spring: Add peas and a squeeze of lemon juice
• Holiday: Serve as a festive starter with rosemary dinner rolls

Why You Should Try This Recipe

There’s something undeniably special about a homemade pot of chicken soup. And when that soup is inspired by Carrabba’s beloved Sicilian classic, you know it’s going to hit all the right notes. This Carrabba’s Copycat Chicken Soup Recipe is flavorful, filling, and just what your weeknight dinner rotation needs.

It’s easy enough for beginners and satisfying enough for seasoned home cooks. Plus, it’s incredibly adaptable based on what you have on hand.

If you’re ready for more delicious comfort food soups, try these reader-favorite recipes next:

• Crockpot Chicken Parmesan Soup
• Easy Creamy Taco Soup
• Easy Creamy Lasagna Soup

And if you’re looking for more meal inspiration, follow along on Pinterest at Bake with Lina. There’s always something warm, cheesy, and delicious waiting to be pinned.

Happy cooking, and don’t forget to leave a comment or photo if you give this recipe a try. I love seeing what you make.

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