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Carrabba’s Copycat Chicken Soup

A warm and comforting dish that captures the flavors of Italian cuisine, this hearty chicken soup is perfect for chilly days and easy to make with fresh ingredients.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds bone-in, skin-on chicken thighs
  • 1 cup medium onion, chopped About 1 medium onion
  • 2 cups celery ribs, chopped About 3 ribs
  • 1.5 cups medium carrots, chopped About 3 medium carrots
  • 1 large yellow bell pepper, chopped
  • 1 pound medium russet potatoes, peeled and cubed About 2 medium potatoes
  • 4 cloves garlic, chopped
  • 14.5 ounces can no-salt diced tomatoes
  • 2 leaves dry bay leaves
  • 1 Tbsp kosher salt
  • 32 ounces low-sodium chicken stock 1 carton
  • 4 cups water or chicken stock
  • 1/2 cup dry ditalini pasta
  • 1/2 cup fresh chopped Italian parsley
  • Fresh black pepper, to taste

Method
 

Preparation
  1. In a large soup pot, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
  2. Add chicken stock and water, then season with black pepper.
Cooking
  1. Cover and bring to a boil. Reduce heat to low and let it simmer for 30 minutes or until the chicken is tender.
  2. Remove the chicken from the pot and add the ditalini pasta. Cook for 13-15 minutes.
  3. Shred the chicken and return it to the pot. Discard the bay leaves.
  4. Stir in parsley and serve. Adjust salt and pepper to your taste.

Notes

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 longer to reduce the liquid. Adjust the vegetable amounts based on your preference.