Carrabba’s copycat recipe for Sicilian Chicken Soup is simple and gorgeous. Full of flavor, it will become a family favorite.
This Sicilian Chicken Soup is a delicious household staple. It’s flavorful and super easy to make. Perfect for sick days, cold wintery nights, and every meal in between, this soup can satisfy any craving! What’s not to love?
This Sicilian Chicken Soup is from our family’s go-to restaurant. Do you have a “go-to” restaurant? Do you know a place that feels like home when you walk in? Our family does—it’s Carrabba’s Italian Grill.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
When our kids were little, every Friday {or almost every Friday} we go – yes, all 7 of us. The kids love their kids’ menu, which includes steak! When we arrive, they know us all by name, and in fact, we celebrate most of our special occasions there, which is like celebrating with extended family.
We sit at the bar top watching the kitchen, and as a bonus, you get a bit of an appetizer from the kitchen. The kids love watching their pizzas being made, and of course, we ask for a side of Alfredo to dip their delicious bread in.
Besides the chocolate lovers’ dream dessert, the first thing I fell in love with was this Sicilian Chicken Soup. I have been known to go and get a bowl to go because I love it that much.
And I love that I don’t have to add the noodles, making this gluten-free for my daughter Jersey. So this is a soup that the whole family can enjoy!
Pair this With…
A few years back, the owner, Kelli, gave me a copy of their cookbook; this was the first recipe I made from it. We have made it several times since then. You will want to season this soup to taste because it is peppery, but my kids prefer a little less pepper, so I adjusted it to their taste. So, if you want to kick it up a notch, add some additional pepper.
So cheers to making great friends, eating delicious food, and making some of our restaurant favorites at home.
Sandra’s Tips
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Sicilian Chicken Soup
Video
Ingredients
- 1 3 lbs whole chicken giblets removed
- 1/2 teaspoon pepper
- 1 tablespoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons oregano
- 1 1/2 cups diced yellow onion
- 1 1/2 cups diced celery ribs
- 1 1/2 cups diced carrots
- 1 red bell pepper diced
- 2 medium russet potatoes peeled and diced into 1/2 -inch diced, you may use any baking potato
- 14.5 ounces canned diced tomatoes
- 1/4 cup fresh flat-leaf Italian parsley chopped
- 5 garlic cloves minced, I use my garlic press
- 4-6 cups chicken broth
- 1 tablespoon chicken bouillon
- 4 cups water
- 1/2 pound ditalini pasta
Instructions
- In a small mixing bowl combine the salt, pepper, onion powder, garlic powder, and oregano – mix.
- Pat the chicken dry; then rub the seasoning all over the chicken and place in the bottom of the pot.
- Add the peppers, celery, onion, carrots, garlic, potatoes, canned diced tomatoes, parsley, chicken bullion and water. Enough water cold water to cover the chicken and vegetables by an inch.
- Bring to a boil, then reduce heat to medium-low, partially cover the pot with a lid, and let it simmer for 2 hours.
- Use tongs or a slotted spoon to remove the chicken from the pot and transfer it to a plate. Allow it to cool for about 15-20 minutes until it's easy to handle to remove the bones and skill and cut up the meat. During this time, cook the pasta according to package directions.
- Remove the meat from the chicken, discarding the skin and bones. Tear or pull the boned chicken into large bite-sized pieces.
- Using a large slotted spoon or potato masher, mash some of the potatoes in the pot to slightly thicken the soup, add the shredded chicken to the pot, season with salt and pepper. Add the noodles or you can serve the soup as is and have each person add their own amount of noodles, this is our prefered method.
Post updated October 1st, 2017 from original post date of May 31, 2014.
I was a bit scared to make this recipe, because I never cooked an entire chicken before. Let me tell you, this was super easy…I couldn’t believe it! This is by far one of the best soups I have ever made, I ate this everyday for 5 days..and never got tired of it. Thanks for posting this recipe, I’m looking forward to making more of them.
You wouldn’t happen to have their recipe for tomato basil?
I followed this recipe and I hate to say it but it is terrible :(. It has no taste at all. IT’s like drinking water. So bland. What a waste of time And money. Very disappointing.
I made thia for dinner to ight but with a twist. I used chicken breast, since we dont like dark meat, cooked it in butter and shredded it. Took the cook time down to about 30-45 mins. Used chicken broth and water. And used veggie noodles since there is already a starch. Topped ot with some mozzarella!!!!!! Yummmm. Thats for the recipe!!!!
I used to work at Carrabbas and I loved the soup, that’s what I miss most about that job actually, I’m so glad I found this recipe. I made it and it is spot on to the actual soup, I love it!
I made this soup over the weekend and my family LOVED it. They devoured their bowls and raved about how good it was. I added a splash of hot sauce and a bit of Parmesan cheese,a side of crusty bread, delicious. I used a rotisserie chicken to save time and it was still wonderful. Leftovers were even better! I too boiled pasta and served separate. Will make again and again!
I am such a big fan of Carrabbas! The Mama Mandola’s soup is my favorite and I order it every time I go there. I made this a few weeks ago and am already making it again. Thank you for sharing! The soup is generally spicier than this recipe called for, so I added some red pepper flakes and that made it almost exactly like the Carrabba’s version. I also followed all of the same steps shown in this recipe, but instead put it in the crockpot on high for 6 hours. I am a teacher, so the crockpot is used as much as possible 🙂 this is so delicious and I’m thrilled to have the recipe!
This soup looks delicious. I am in the process of making it right now. I have a question for you. How do the potatoes not turn to complete mush after simmering them for two plus hours or are they suppose to?
Cindy – I was worried when I made it the first time but they always come out. If you follow the directions you should be good. Have you tried it yet? xo San
Do you think this could be made in a pressure cooker? I’m thinking of making this recipe with my cooking classes. Due to time constraints (we only have 90 minutes) I thought I could put my pressure cookers to use. OR – could I make the stock one day and pick the chicken and then add the chicken back to the stock the second day along with the pasta and reheat it?
I haven’t tried it that way, I would love for you to come back and let me know. I haven’t used my pressure cooker in so long, you have inspired me. xo San
at 30 degrees outside, it’s a perfect day for this. mmmmmmm….
This restaurant in South Naples FL is my FAVORITE and I ALWAYS order this soup. The recipe just doesn’t seem complete though – the restaurant soup is spicy and there are no spicy ingredients in this? Did you leave something out? Thanks.