1. Can I use chicken breasts instead of thighs for this soup?

Yes, you can use chicken breasts in place of thighs, but the texture and flavor may be slightly different. Chicken thighs provide more moisture and richness to the soup, making it more flavorful. If you choose chicken breasts, make sure not to overcook them, as they can dry out quicker than thighs.

2. Can I make Carrabba's Copycat Chicken Soup in a slow cooker?

Absolutely! To make this soup in a slow cooker, combine all the ingredients (except the pasta) in your slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. Add the pasta during the last 30 minutes of cooking to ensure it doesn't become too soft.

3. Can I freeze the soup?

Yes, this soup freezes very well. For best results, omit the pasta before freezing, as it will absorb the liquid and become mushy. After freezing, you can thaw the soup in the fridge overnight and add freshly cooked pasta when reheating.

Carrabba's Copycat Chicken Soup Recipe – Quick & Delicious

Name: Carrabba's Copycat Chicken Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 bone-in, skin-on chicken thighs; 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, peeled and cut into ¾-inch cubes (about 1 lb); 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; ½ cup dry ditalini pasta; ½ cup fresh chopped Italian parsley; Fresh black pepper, to taste

Description

Carrabba’s Copycat Chicken Soup is a comforting and flavorful dish made with tender chicken, fresh vegetables, and hearty pasta in a savory homemade broth. Perfect for chilly nights or when you need a cozy meal.

Ingredients

Scale

4 bone-in, skin-on chicken thighs
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, peeled and cut into ¾-inch cubes (about 1 lb)
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
½ cup dry ditalini pasta
½ cup fresh chopped Italian parsley
Fresh black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

In a large soup pot (at least 6-quart), combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
Pour in chicken stock and water, then season with black pepper to taste. Cover and bring to a boil.
Once boiling, reduce heat and let the soup simmer, partially covered, for about 30 minutes, or until the chicken is tender and easily pulls apart.
Remove chicken thighs from the pot and set them aside. Add the ditalini pasta to the soup and continue cooking for 13-15 minutes, or until the pasta is tender. Stir occasionally.
While the pasta cooks, shred the chicken using two forks, discarding the skin and bones. Return the shredded chicken to the pot.
Discard the bay leaves and stir in fresh parsley. Taste and adjust seasoning if necessary.

Notes

For a thicker soup, mix 1 tablespoon of flour with a few tablespoons of the soup, then stir it back into the pot and let it simmer.
If you prefer a spicier soup, add 1 ½ teaspoons of black pepper or a pinch of red pepper flakes.
For better flavor, use bone-in, skin-on chicken thighs, which add richness to the broth.
If storing leftovers, omit the pasta as it will absorb the liquid and become mushy. Cook fresh pasta when reheating.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (about 1 ½ cups)
Calories: 260
Sugar: 4.6 g
Sodium: 177.3 mg
Fat: 4.1 g
Saturated Fat: 1.0 g
Unsaturated Fat: 3.1 g
Trans Fat: 0 g
Carbohydrates: 19.9 g
Fiber: 3.5 g
Protein: 34.7 g
Cholesterol: 103.4 mg