Carrabba’s copycat chicken soup is one of those comforting bowls that instantly transports you to your favorite Italian restaurant. I still remember the first time Henry and I tried the original at Carrabba’s during a rare date night (thank you, babysitter!). The rich broth, tender chicken, and perfectly cooked vegetables had us hooked from the first spoonful.
When I got home, I knew I had to recreate it. After several test runs in my kitchen (with Isabella, Emma, and Noah as my very honest taste testers), I finally nailed it. This homemade chicken soup with pasta delivers all those cozy, restaurant-quality flavors without leaving your house. Plus, it’s surprisingly easy to make!
If you’re looking for more comforting soup recipes, you’ll love my chicken and wild rice soup that’s perfect for chilly evenings.
Why You’ll Love This Carrabba’s Chicken Soup Recipe
- Restaurant flavor at home Tastes just like the original without the hefty price tag
- Incredibly hearty Loaded with tender chicken, vegetables, and pasta in every spoonful
- Simple ingredients Uses everyday items you probably already have in your pantry
- Make-ahead friendly Actually tastes better the next day (trust me on this one)
- Budget-friendly comfort Feeds a crowd without breaking the bank
- Customizable heat level Adjust the spiciness to match your family’s preferences
Ingredients You’ll Need for This Italian Chicken Soup
Let me walk you through what makes this soup so special. The bone-in chicken thighs are the secret weapon here. I know the original recipe I shared years ago used chicken breast, but after making this countless times, I discovered that thighs create a much richer, more flavorful broth.
The yellow bell pepper adds a subtle sweetness that balances the savory elements beautifully. Don’t skip it! And those russet potatoes? They break down slightly during cooking, naturally thickening the broth.
I always use low-sodium chicken stock because it gives me complete control over the salt level. Speaking of salt, this soup needs proper seasoning to shine. Start with the tablespoon of kosher salt, then taste before adding the pasta.
The ditalini pasta is traditional for this recipe, but small shells or orzo work great too. Just remember to cook it directly in the soup so it absorbs all those wonderful flavors.
How to Make Carrabba’s Copycat Chicken Soup
This restaurant-style chicken soup comes together in one pot, which makes cleanup a breeze. Here’s how I make it every single time.
Start by combining your chicken thighs, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt in a large soup pot. I use at least a 6-quart pot because this recipe makes a generous amount.
Pour in the chicken stock and water, then season with black pepper. Cover the pot and bring everything to a boil over high heat. Once it’s bubbling, reduce the heat to low and let it simmer partially covered for 30 minutes.
The chicken should be falling-off-the-bone tender by now. Use tongs to carefully remove the chicken pieces and set them aside on a cutting board. This is where it gets exciting!
Add your pasta directly to the pot and continue cooking for 13-15 minutes, stirring occasionally. I cannot stress this enough stir that pasta! Otherwise, it’ll stick to the bottom of your pot (learned this the hard way).
While the pasta cooks, shred the chicken using two forks. Discard the skin and bones. Once your pasta is tender and your potatoes are cooked through, return that beautiful shredded chicken to the pot.
Remove those bay leaves (nobody wants to bite into one of those!), stir in the fresh parsley, and you’re done.
Storage and Reheating Tips
This easy chicken thigh soup recipe stores beautifully in the fridge for up to 3 days in an airtight container. The flavors actually deepen overnight, making leftovers even better than the original batch.
Want to freeze it? Let the soup cool completely, then transfer to freezer-safe containers. Here’s my tip: freeze it without the pasta if possible. The pasta can get mushy when frozen and reheated. Instead, cook fresh pasta when you’re ready to enjoy it again.
To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken stock if it’s too thick. Microwave reheating works too – just use 50% power and stir every minute or so.
Variations for This Carrabba’s Chicken Soup
Spicy version: Add 1½ teaspoons of black pepper or ½ teaspoon of crushed red pepper flakes for that signature Carrabba’s kick. Noah loves it spicy, while Emma prefers the milder version.
Vegetable boost: Throw in some chopped kale or spinach during the last 5 minutes of cooking. The greens wilt beautifully and add extra nutrition.
Different proteins: While I don’t recommend chicken breast, drumsticks work wonderfully if you prefer dark meat throughout.
Gluten-free option: Swap the ditalini for your favorite gluten-free pasta or use rice instead.
Creamy twist: Stir in ½ cup of heavy cream at the end for a richer, creamier broth.
FAQs About This Italian Chicken Soup Recipe
Can I use chicken breast instead of thighs in this soup?
You can, but thighs give a richer, more flavorful broth than chicken breast. The dark meat stays tender during the long simmer time and adds depth to the soup that breast meat just can’t match.
How do I make this Carrabba’s chicken soup spicier?
Add about 1½ teaspoons of black pepper or a pinch of crushed red pepper flakes. Start with less and taste as you go – you can always add more heat, but you can’t take it away!
Can I make this soup ahead of time?
Yes! It keeps well in the fridge for up to 3 days and tastes even better the next day. The flavors have time to meld together, creating an even more delicious bowl of comfort.
Conclusion
This Carrabba’s copycat chicken soup has become a staple in our house, especially during busy weeknights when I need something hearty and comforting. The combination of tender chicken, vegetables, and pasta in that rich, flavorful broth never disappoints.
What I love most is how this recipe brings my family together around the dinner table. Isabella always asks for seconds, Emma loves helping me stir the pot, and even Noah (my pickiest eater) finishes his bowl without complaint.
Give this recipe a try and let me know how it turns out! Tag me on Instagram so I can see your beautiful bowls of soup. Don’t forget to save this recipe to Pinterest for those days when you need serious comfort food.
More Comforting Soup Recipes You’ll Love
- Easy Pumpkin Chili Recipe A cozy fall twist on traditional chili
- Slow Cooker Beef Stew Recipe Set it and forget it comfort food
- Butternut Squash Sausage and Tortellini Soup Creamy and satisfying
Happy cooking
Carrabba’s Copycat Chicken Soup
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Carrabba’s copycat chicken soup is one of those comforting bowls that instantly transports you to your favorite Italian restaurant. Rich broth, tender chicken, and perfectly cooked vegetables in every spoonful. This homemade chicken soup with pasta delivers all those cozy, restaurant-quality flavors without leaving your house, and it’s surprisingly easy to make!
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 ½ cups
- 1 large yellow bell pepper, chopped
- 2 medium russet potatoes (1 pound), peeled and cut into ¾-inch cubes
- 4 cloves garlic, chopped
- 1 (14.5 oz) can no-salt diced tomatoes
- 2 dry bay leaves
- 1 Tbsp. kosher salt
- 1 (32 oz) carton low-sodium chicken stock
- 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
Chicken: Another option is to use chicken drumsticks. I do not recommend chicken breast for this recipe. Salt: I’m always hesitant to indicate the amount of salt in recipes since not all salt is created equal. But it’s really important that this soup is seasoned well. I recommend starting with 1 tablespoon of kosher salt and then tasting the soup before adding the pasta. If it’s lacking salt, add a little more to taste. Spiciness: Carrabba’s chicken soup recipe has a spicy taste to it. If you like, add 1 ½ teaspoons of black pepper to the soup for a spicy taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4.6g
- Sodium: 177.3mg
- Fat: 4.1g
- Saturated Fat: 1.2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19.9g
- Fiber: 2.5g
- Protein: 34.7g
- Cholesterol: 103.4mg
