Description
Copycat Carrabba’s Spicy Sicilian Chicken Soup is a cozy restaurant-style soup made with tender shredded chicken, ditali pasta, vegetables, tomatoes, garlic, Italian herbs, and a warm spicy broth.
Ingredients
Scale
- 1 1/2 celery ribs, diced
- 1 carrot, peeled and diced
- 1/2 yellow onion, diced
- 1 small russet potato, peeled and diced
- 1/2 red pepper, diced
- 1 14 oz can tomatoes, drained and chopped
- 3 tbsp olive oil
- 1 tbsp parsley
- 1 tbsp oregano
- 2 tbsp minced garlic
- 1/2 tsp red pepper flakes
- 5 cups water
- 2 cups chicken broth
- 2 cups shredded chicken
- 2 cups cooked ditali pasta
- Freshly grated Parmesan, for serving
Instructions
- Dice the celery, onion, carrot, potato, and red pepper into 1/4- to 1/2-inch pieces.
- Heat a Dutch oven over medium-high heat and add the olive oil.
- Once the pan is hot, add the celery, carrots, potato, onion, and red pepper. Sauté for about 5 minutes, until the vegetables start to soften.
- Add the drained chopped tomatoes, parsley, oregano, minced garlic, and red pepper flakes. Stir well to coat the vegetables with the seasonings.
- Add the water and chicken broth. Cover the pot and bring the soup to a boil over medium-low heat.
- Partially cover the pot and simmer for 1 hour, until the vegetables are very tender.
- Use a potato masher to mash some of the vegetables in the bottom of the pot to lightly thicken the broth.
- Add the shredded chicken and simmer for 30 minutes more so the chicken absorbs the flavor of the broth.
- While the chicken simmers, cook the ditali pasta separately according to package directions.
- Right before serving, stir the cooked ditali pasta into the soup.
- Ladle into bowls and serve hot with freshly grated Parmesan.
Notes
- Cook the ditali pasta separately and add it right before serving to prevent it from becoming mushy.
- Use leftover rotisserie chicken for a quicker, more flavorful soup.
- Mash only some of the vegetables to thicken the broth while keeping a rustic texture.
- Reduce the red pepper flakes for a milder soup, or add a little more for extra heat.
- Store the soup base and pasta separately for the best leftover texture.
- Freeze the soup without pasta for best results.
- Add extra chicken broth when reheating if the soup thickens in the fridge.
- Finish each bowl with freshly grated Parmesan for a richer restaurant-style flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Entree, Side
- Method: Dutch Oven, Simmered
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 213 kcal
- Sugar: Estimated 3g
- Sodium: Estimated 520mg
- Fat: Estimated 8g
- Saturated Fat: Estimated 1.5g
- Unsaturated Fat: Estimated 5.5g
- Trans Fat: 0g
- Carbohydrates: Estimated 20g
- Fiber: Estimated 2g
- Protein: Estimated 14g
- Cholesterol: Estimated 35mg