BEST CARRABBA’S CHICKEN SOUP

Is there anything more soul-soothing than a warm bowl of Chicken Soup, especially one brimming with the fresh flavors and comforting goodness of Carrabba’s? Forget takeout tonight, because I’m going to show you how to recreate that magic right in your own kitchen, step-by-step, so you can enjoy a restaurant-quality soup whenever the craving hits!

What You’ll Need: Carrabba’s Chicken Soup Ingredients

For the Chicken Broth:

• About 3 pounds bone-in, skin-on chicken pieces (legs, thighs, or a whole chicken cut into pieces)
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon black peppercorns
• 10 cups water (or more, to cover)
• Salt to taste

For the Soup:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, for a little kick)
• 1 cup cooked chicken, shredded (from the broth-making chicken or rotisserie chicken)
• 1 cup ditalini pasta (or other small pasta shape)
• 1/2 cup chopped fresh parsley
• Juice of 1/2 lemon (or to taste)
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese, for serving (optional)

Let’s Get Cooking: Step-by-Step Instructions

Part 1: Making the Homemade Chicken Broth (The Secret Weapon!)

1. Prep the Chicken: Place the chicken pieces in a large pot or Dutch oven.
2. Add Aromatics: Add the quartered onion, chopped carrots, chopped celery, smashed garlic, bay leaf, thyme, rosemary, and peppercorns to the pot.
3. Cover with Water: Pour in the water, ensuring the chicken is fully submerged. If needed, add more water.
4. Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2 hours, or up to 3 hours. The longer it simmers, the richer the flavor will be.
5. Strain the Broth: Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a large bowl or container. Discard the solids.
6. Shred the Chicken: Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones. Set aside 1 cup of shredded chicken for the soup. You can save the remaining chicken for other uses.
7. Defat the Broth (Optional but Recommended): If you have time, chill the broth in the refrigerator for several hours or overnight. This will allow the fat to solidify on the surface, making it easy to skim off. This step results in a clearer, healthier broth, but is absolutely skippable if you are short on time.

Part 2: Building the Soup

1. Sauté the Vegetables: In the same pot (or a clean pot), heat the olive oil over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add Garlic and Mushrooms: Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender and have released their moisture, about 5 minutes.
3. Season: Stir in the Italian seasoning and red pepper flakes (if using) and cook for another minute until fragrant.
4. Add Broth and Chicken: Pour the strained chicken broth into the pot. Add the shredded chicken. Bring to a simmer.
5. Cook the Pasta: Add the ditalini pasta to the simmering soup and cook according to the package directions, usually about 8-10 minutes, or until the pasta is tender. Make sure to stir occasionally to prevent sticking.
6. Finish with Freshness: Stir in the chopped fresh parsley and lemon juice. Season with salt and freshly ground black pepper to taste.

Part 3: Serve and Enjoy!

1. Ladle into Bowls: Ladle the hot soup into bowls.
2. Garnish (Optional): Sprinkle with grated Parmesan cheese, if desired.
3. Serve Immediately: Serve immediately and enjoy!

Troubleshooting Your Chicken Soup

Salty Soup?

Oh no! Did you go a little heavy-handed with the salt? Don’t worry, it happens! Add a peeled potato (cut into large chunks) to the soup while it simmers. The potato will absorb some of the excess salt. Remove the potato before serving.

Bland Soup?

Needs more oomph? A squeeze of fresh lemon juice (which we already include!) can brighten up the flavors considerably. You can also add a pinch more Italian seasoning or a dash of hot sauce for an extra kick.

Cloudy Broth?

A clear broth is visually appealing, but cloudy broth doesn’t affect the taste. For a clearer broth next time, avoid boiling the broth too vigorously and be sure to skim off any scum that rises to the surface during simmering.

Pro-Tips for the BEST Chicken Soup

• Don’t Skip the Homemade Broth: I know it takes a little extra time, but trust me, it makes all the difference in flavor!
• Use Quality Ingredients: Fresh vegetables and good-quality chicken will result in a more flavorful soup.
• Taste and Adjust Seasoning: Always taste the soup throughout the cooking process and adjust the seasoning as needed.
• Make it Ahead: Chicken soup tastes even better the next day after the flavors have had a chance to meld together.
• Freeze for Later: Chicken soup freezes beautifully! Store in airtight containers or freezer bags for up to 3 months.

Customize Your Carrabba’s Chicken Soup!

The beauty of homemade soup is that you can adapt it to your own tastes and preferences. Here are a few ideas to get you started:

• Add More Vegetables: Feel free to add other vegetables such as zucchini, spinach, kale, or green beans.
• Change the Protein: Instead of chicken, you could use turkey or even chickpeas for a vegetarian option.
• Spice it Up: Add more red pepper flakes or a dash of cayenne pepper for extra heat.
• Use Different Herbs: Experiment with different herbs such as oregano, basil, or marjoram.
• Add a Creamy Touch: For a richer soup, stir in a splash of heavy cream or half-and-half at the end of cooking.

More Delicious Soup Recipes to Try!

If you’re a soup lover like me, you’ll definitely want to check out these other fantastic soup recipes:

• For a comforting and flavorful soup with a kick, try this Italian Penicillin Soup!
• If you enjoy mushrooms, you’ll absolutely love this Chicken Mushroom Soup, it’s creamy and delicious.
• Craving Italian? This Italian Penicillin Soup recipe is a must-try for its robust flavors.
• For a fun twist, try this Chicken Tortellini Soup, it’s always a crowd-pleaser.
• Looking for a creamy and comforting soup? Give this Chicken Gnocchi Soup a try!
• And of course, you can’t go wrong with a classic Chicken Noodle Soup, perfect for any day.

Why This Recipe is the BEST

I believe this recipe is the best because it focuses on creating a rich and flavorful homemade broth, which is the foundation of any great chicken soup. The combination of fresh vegetables, herbs, and a hint of lemon juice creates a symphony of flavors that will warm you from the inside out. Plus, it’s easily customizable to suit your own tastes and preferences.

Enjoy Your Homemade Carrabba’s Chicken Soup!

There you have it! A step-by-step guide to making a delicious and comforting Carrabba’s-inspired Chicken Soup right in your own kitchen. I hope you enjoy this recipe as much as I do! Don’t be afraid to get creative and experiment with different ingredients to make it your own. Happy cooking!

Best Carrabba’s Chicken Soup

Alice Yowell

This recipe recreates the comforting and flavorful Carrabba’s Chicken Soup at home. It features a rich homemade chicken broth simmered with fresh vegetables, herbs, and a touch of lemon for a restaurant-quality soup that warms you from the inside out. The soup is easily customizable to suit your taste preferences.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Course Main Course

Cuisine Italian-American

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• fine mesh sieve
• Large bowl or container
• Cutting board
• Knife
• Measuring cups and spoons
• Ladle

Ingredients

  

• 3 pounds bone-in, skin-on chicken pieces legs, thighs, or whole chicken cut into pieces
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon black peppercorns
• 10 cups water or more, to cover
• Salt to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon dried Italian seasoning
• ½ teaspoon red pepper flakes optional
• 1 cup cooked chicken, shredded
• 1 cup ditalini pasta or other small pasta shape
• ½ cup chopped fresh parsley
• Juice of 1/2 lemon or to taste
• Salt to taste
• Freshly ground black pepper to taste
• Grated Parmesan cheese, for serving optional

Instructions

 

• Place the chicken pieces in a large pot or Dutch oven.
• Add the quartered onion, chopped carrots, chopped celery, smashed garlic, bay leaf, thyme, rosemary, and peppercorns to the pot.
• Pour in the water, ensuring the chicken is fully submerged. If needed, add more water.
• Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2 hours, or up to 3 hours.
• Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a large bowl or container. Discard the solids.
• Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones. Set aside 1 cup of shredded chicken for the soup. Save remaining chicken for other uses.
• Chill the broth in the refrigerator for several hours or overnight to solidify fat. Skim off the fat from the surface. This step is optional.
• In the same pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes.
• Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender and have released their moisture, about 5 minutes.
• Stir in the Italian seasoning and red pepper flakes (if using) and cook for another minute until fragrant.
• Pour the strained chicken broth into the pot. Add the shredded chicken. Bring to a simmer.
• Add the ditalini pasta to the simmering soup and cook according to the package directions, usually about 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
• Stir in the chopped fresh parsley and lemon juice. Season with salt and freshly ground black pepper to taste.
• Ladle the hot soup into bowls.
• Sprinkle with grated Parmesan cheese, if desired.
• Serve immediately and enjoy!

Notes

Don’t skip the homemade broth for the best flavor. Use quality ingredients. Taste and adjust seasoning as needed. Chicken soup tastes even better the next day. Freeze for later storage in airtight containers or freezer bags for up to 3 months. For salty soup, add a peeled potato to simmer, then remove before serving. For a bland soup, add a squeeze of lemon juice, Italian seasoning, or hot sauce. A clear broth is visually appealing, but cloudy broth doesn’t affect the taste; avoid boiling too vigorously and skim scum for clearer broth.