Description
This cozy Copycat Carrabba’s Chicken Soup recipe brings the comforting flavors of Italian-American cuisine right to your kitchen. Packed with tender chicken, fresh vegetables, and small pasta, this hearty soup is perfect for a nourishing meal any day of the week. Easy to prepare on the stovetop, it simmers to develop rich and savory flavors, making it ideal for chilly evenings or whenever you crave a warm bowl of homemade comfort.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
Main Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 8 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with juices
- 1 medium russet potato, peeled and diced
- 1 zucchini, diced
- 1/2 cup small pasta (ditalini or orzo)
Seasonings & Garnishes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Spices: Stir in the minced garlic, tomato paste, dried oregano, and red pepper flakes if using. Cook for about 1 minute until the mixture becomes aromatic and the tomato paste slightly darkens.
- Add Main Ingredients: Place the chicken thighs or breasts into the pot, then pour in the chicken broth and diced tomatoes with their juices. Add the peeled and diced russet potato and zucchini. Season with salt and black pepper.
- Simmer Soup: Bring the soup to a boil over high heat, then reduce the heat to a gentle simmer. Cover the pot and cook for 25 to 30 minutes until the chicken is cooked through and the vegetables are tender.
- Shred Chicken: Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the soup pot.
- Cook Pasta: Stir in the small pasta and simmer the soup uncovered for another 10 to 12 minutes, or until the pasta is cooked al dente.
- Final Seasoning and Serve: Taste the soup and adjust the seasoning with more salt or pepper if needed. Serve hot, garnished with freshly chopped parsley and grated Parmesan cheese if desired.
Notes
- This soup tastes even better the next day as the flavors deepen.
- To make a gluten-free version, use gluten-free pasta or omit the pasta entirely and add more potatoes or white beans instead.
- For a quicker preparation, substitute the raw chicken thighs with pre-cooked rotisserie chicken.
