Carrabba’s Copycat Chicken Soup Recipe
Warm up with Carrabba's Copycat Chicken Soup, made from scratch with tender chicken, veggies, and pasta.
Equipment
- large soup pot
Ingredients
- 4 thighs bone-in-skin-on chicken thighs about 2 pounds
- 1 medium onion chopped, about 1 cup
- 3 ribs celery chopped, about 2 cups
- 3 medium carrots chopped, about 1 ½ cups
- 1 large yellow bell pepper chopped
- 2 medium russet potatoes peeled and cut into ¾-inch cubes
- 4 cloves garlic chopped
- 1 can no-salt diced tomatoes 14.5 oz
- 2 dry bay leaves
- 1 tablespoon kosher salt
- 1 carton low-sodium chicken stock 32 oz
- 4 cups water or chicken stock
- ½ cup dry ditalini pasta
- ½ cup fresh chopped Italian parsley
- Fresh black pepper to taste
Instructions
- In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- Add chicken stock and water. Season to taste with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender and easily falling off the bones. Remove chicken from the pot with a pair of tongs.
- Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Don’t forget to stir the soup couple times so the pasta does not stick.
- Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. Taste the veggies, especially the potatoes for doneness.
- Discard the bay leaves. Stir in parsley and serve.
Notes
Another option is to use chicken drumsticks. I do not recommend chicken breast for this recipe. It’s important that this soup is seasoned well. I recommend starting with 1 tablespoon of kosher salt and tasting before adding the pasta.
Nutrition
Serving: 1bowlCalories: 260kcalCarbohydrates: 19.9gProtein: 34.7gFat: 4.1gCholesterol: 103.4mgSodium: 177.3mgSugar: 4.6g
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