There is something timeless about a big pot of Italian-style chicken soup simmering away on the stove. This Carrabba's copycat chicken soup is rustic, hearty, and filled with tender vegetables, ditalini pasta, and shredded chicken that falls apart with barely a touch.
I make this soup when the weather turns cold or when we need a meal that feels grounding and generous. It is simple, honest food. Nothing fancy. Just rich broth, soft vegetables, and that cozy feeling you only get from homemade soup. Let's get started.
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Why You'll Love This Recipe
- Inspired by the classic Carrabba's Sicilian chicken soup
- Made completely from scratch with simple ingredients
- Hearty and filling with pasta, potatoes, and vegetables
- Perfect for feeding a crowd or meal prepping
- Comforting, cozy, and deeply satisfying
Ingredients
- 4 bone-in, skin-on chicken thighs, about 2 pounds
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 3 medium carrots, chopped
- 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 ounces
- 2 dried bay leaves
- 1 tablespoon kosher salt, plus more to taste
- 1 carton low-sodium chicken stock, 32 ounces
- 4 cups water or additional chicken stock
- ½ cup dry ditalini pasta
- ½ cup fresh Italian parsley, chopped
- Fresh black pepper, to taste
Ingredient Notes and Substitutions
Bone-in chicken thighs are key here. They add richness and depth that boneless cuts simply cannot match. Drumsticks also work well, but I avoid chicken breasts since they tend to dry out and lack flavor in long-simmered soups.
Ditalini pasta is traditional and perfect for this soup. Its small shape holds onto the broth beautifully. If needed, small shells or elbows can work as a substitute.
Potatoes make this soup extra hearty and comforting. Russets soften nicely and slightly thicken the broth as they cook.
Instructions
- In a large soup pot, at least 6 quarts, add the chicken thighs, onion, celery, carrots, bell pepper, potatoes, garlic, diced tomatoes, bay leaves, and kosher salt.
- Pour in the chicken stock and water. Season generously with black pepper. Cover and bring the soup to a boil.
- Reduce the heat to low and simmer, partially covered, for about 30 minutes. The chicken should be tender and starting to fall off the bone.
- Remove the chicken from the pot using tongs and set it aside on a plate.
- Add the ditalini pasta to the soup and cook for 13 to 15 minutes, stirring occasionally so the pasta does not stick.
- While the pasta cooks, shred the chicken with two forks, discarding the skin and bones.
- Return the shredded chicken to the pot. Taste the soup and check the potatoes for doneness.
- Discard the bay leaves. Stir in the fresh parsley and adjust seasoning if needed. Serve hot.
Pro Tips for Success
- Season well before adding the pasta. Pasta absorbs salt quickly.
- Stir the soup occasionally once the pasta is added.
- Use bone-in chicken for the richest broth.
- Let the soup rest for a few minutes before serving.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to four days. The flavors deepen beautifully overnight.
Reheat gently on the stovetop or in the microwave. Add a splash of broth or water if the soup thickens.
Make Ahead and Freezing
This soup is excellent for make-ahead meals. If you plan to freeze it, cook the soup without the pasta and add freshly cooked pasta when reheating.
Freeze in airtight containers for up to three months. Thaw overnight in the refrigerator before reheating.
Tips and Variations
- Add extra black pepper for a spicy Carrabba's-style kick.
- Swap yellow bell pepper for red if preferred.
- Use all chicken stock instead of water for a richer broth.
- Add a sprinkle of Parmesan just before serving.
- Finish with a drizzle of olive oil for extra warmth.
FAQs
Yes, drumsticks work very well and add great flavor.
It is mild as written, but you can increase black pepper for heat.
Yes, which is why adding extra broth when reheating helps.
📖 Recipe
Carrabba's Copycat Chicken Soup (Sicilian Style)
Description
Chicken soup has never been easier! Warm up with a huge bowl on a cold winter day. All from scratch with tender chunks of veggies, ditalini pasta, and shredded chicken. Yum!
Ingredients
- 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 medium russet potatoes, peeled and cubed (about 1 pound)
- 4 cloves garlic, chopped
- 1 (14.5 oz) can no-salt diced tomatoes
- 2 dry bay leaves
- 1 tablespoon kosher salt
- 1 (32 oz) carton low-sodium chicken stock
- 4 cups water (or additional chicken stock)
- ½ cup dry ditalini pasta
- ½ cup fresh chopped Italian parsley
- Fresh black pepper, to taste
Instructions
- In a large 6-quart soup pot, combine chicken, onion, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- Add chicken stock and water. Season with black pepper. Cover and bring to a boil, then reduce heat and simmer partially covered for 30 minutes or until chicken is tender and falling off the bone.
- Remove chicken from the pot and set aside. Add ditalini pasta and cook for 13-15 minutes, stirring occasionally so the pasta doesn't stick.
- Shred chicken with two forks, discarding skin and bones. Return shredded chicken to the soup and check that the vegetables are tender.
- Discard bay leaves, stir in parsley, and serve hot.
Notes
Drumsticks can be used in place of chicken thighs. Avoid using chicken breast, as it lacks the flavor needed for this soup. Start with 1 tablespoon kosher salt, then taste before adding pasta and adjust as needed. For a spicy twist like Carrabba's soup, add 1 ½ teaspoons of black pepper. This updated version uses bone-in chicken thighs for more flavor.
Serving Suggestions
Serve this Carrabba's copycat chicken soup with warm crusty bread or garlic bread on the side. It is perfect for family dinners, cozy weekends, or sharing with friends when you want something truly comforting.
Nutrition and Notes
Each serving is hearty yet balanced, with protein-rich chicken, vegetables, and pasta in a light broth. This recipe yields about eight servings and is beginner-friendly. I have tested it many times, and the bone-in chicken really makes all the difference.
Reader Reviews
Readers love how close this soup tastes to the restaurant version while still feeling homemade. Many say it becomes a regular in their winter rotation.
Related Recipes and Internal Links
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