Carrabba’s Copycat Chicken Soup Recipe
Enjoy a warm bowl of Carrabba's Copycat Chicken Soup, filled with tender chicken, veggies, and ditalini pasta, perfect for a cold day.
Equipment
- large soup pot
Ingredients
Chicken and Vegetables
- 4 thighs bone-in-skin-on chicken 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 (about 1 pound)
- 4 cloves garlic chopped
- 1 can no-salt diced tomatoes (14.5 oz)
- 2 leaves dry bay
- 1 Tbsp. 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
Cooking Instructions
- In a large soup pot, 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. Stir occasionally to prevent sticking.
- Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot.
- Taste the veggies for doneness, especially the potatoes.
- 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. Adjust salt to taste as not all salts are equal. For spiciness, consider adding 1 ½ teaspoons of black pepper.
Nutrition
Serving: 1bowlCalories: 260kcalCarbohydrates: 19.9gProtein: 34.7gFat: 4.1gCholesterol: 103.4mgSodium: 177.3mgSugar: 4.6g
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