Why Make This Recipe
Carrabba’s Copycat Chicken Soup is a warm and comforting dish that brings the flavors of your favorite Italian restaurant right to your kitchen. It’s perfect for chilly days or whenever you’re in need of something hearty and nourishing. Not only is it easy to make, but it is also a great way to use fresh vegetables and chicken, providing a wonderful balance of flavors.
How to Make Carrabba’s Copycat Chicken Soup
Ingredients
- 4 bone-in, skin-on chicken thighs (2 pounds)
- 1 medium onion, chopped (about 1 cup)
- 3 celery ribs, chopped (about 2 cups)
- 3 medium carrots, chopped (about 1 1/2 cups)
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes (1 pound), peeled and cut into 3/4 inch cubes
- 4 cloves garlic, chopped
- 1 can no-salt diced tomatoes (14.5 oz)
- 2 dry bay leaves
- 1 Tbsp kosher salt
- 1 carton low-sodium chicken stock (32 oz)
- 4 cups water or chicken stock
- 1/2 cup dry ditalini pasta
- 1/2 cup fresh chopped Italian parsley
- Fresh black pepper, to taste
Directions
- In a large soup pot, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- Add chicken stock and water, then season with black pepper.
- Cover and bring to a boil. Reduce heat to low and let it simmer for 30 minutes or until the chicken is tender.
- Remove the chicken from the pot and add the ditalini pasta. Cook for 13-15 minutes.
- Shred the chicken and return it to the pot. Discard the bay leaves.
- Stir in parsley and serve. Adjust salt and pepper to your taste.
How to Serve Carrabba’s Copycat Chicken Soup
Serve this delicious soup hot in bowls for a comforting meal. You can top it with extra parsley or even a sprinkle of grated cheese if you’d like. Pair it with crusty bread or a side salad for a wholesome dinner that’s sure to please everyone!
How to Store Carrabba’s Copycat Chicken Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you’d like to store it for a longer period, you can freeze the soup in freezer-safe containers. It will last for up to 3 months. Just be sure to let it cool completely before freezing.
Tips to Make Carrabba’s Copycat Chicken Soup
- For extra flavor, you can sauté the onions, carrots, and celery before adding the remaining ingredients.
- If you want a thicker soup, allow it to simmer a little longer to reduce the liquid.
- Adjust the vegetable amounts based on your preference. You can add more or less of any vegetable to customize the soup to your liking.
Variation
Feel free to switch up the vegetables based on what you have on hand. You can add spinach, green beans, or even substitute the chicken thighs with chicken breasts or rotisserie chicken for a quicker option.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Yes, you can use boneless chicken thighs or breasts, but the cooking time may be shorter since they cook faster.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors blend together. Just store it in the fridge and reheat when ready to serve.
Is this soup healthy?
Yes! It’s packed with vegetables and uses low-sodium chicken stock, making it a nutritious choice for a meal. You can also adjust the salt to meet your dietary needs.
Carrabba’s Copycat Chicken Soup
Ingredients
Method
- In a large soup pot, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- Add chicken stock and water, then season with black pepper.
- Cover and bring to a boil. Reduce heat to low and let it simmer for 30 minutes or until the chicken is tender.
- Remove the chicken from the pot and add the ditalini pasta. Cook for 13-15 minutes.
- Shred the chicken and return it to the pot. Discard the bay leaves.
- Stir in parsley and serve. Adjust salt and pepper to your taste.