That soup from Carrabba’s. You know the one. It’s warm, a little spicy, and packed with chicken and veggies. It just hits the spot, especially when you need a bit of comfort.
For years, I’d only have it when I went to the restaurant. But I knew I had to figure out how to make it at home. It took some tries, but I finally nailed it.
This recipe gives you that same delicious, spicy chicken soup right in your own kitchen. It’s easy, I promise. Let’s get cooking.
What You’ll Need
Here are all the ingredients to make this amazing soup. It looks like a lot, but it comes together fast.
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts
- 1 medium yellow onion, chopped
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 cup crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (or more if you like it spicy)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup ditalini pasta (or any small pasta)
- 2 tablespoons fresh parsley, chopped
Tools for the Job
You don’t need anything fancy for this recipe. Just some basic kitchen stuff will do the trick.
| Tool | Purpose |
|---|---|
| Large Pot or Dutch Oven | For making the soup |
| Cutting Board | To chop your veggies |
| Sharp Knife | For chopping |
| Spoons | For stirring and tasting |
How to Make Copycat Carrabba’s Spicy Chicken Soup
Step 1: Heat the olive oil in a large pot over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, until they are golden brown. Don’t worry about cooking them all the way through yet.
Step 2: Take the chicken out of the pot and set it aside. In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, until the veggies start to get soft.
Step 3: Add the minced garlic and cook for one more minute. You’ll know it’s ready when you can smell it.
Step 4: Pour in the chicken broth, crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Stir everything together.
Step 5: Put the chicken breasts back into the pot. Bring the soup to a boil, then lower the heat and let it simmer for about 20 minutes. This will cook the chicken the rest of the way and let the flavors mix.
Step 6: Carefully take the chicken out of the soup. Use two forks to shred it into bite-sized pieces.
Step 7: While you shred the chicken, add the pasta to the simmering soup. Cook it according to the package directions, usually about 8-10 minutes.
Step 8: Add the shredded chicken back to the pot. Stir in the fresh parsley. Give it a final taste and add more salt or pepper flakes if you think it needs it.
Pro Tips
After making this soup a dozen times, I’ve learned a few things. These little tricks make a big difference.
- Don’t Skip Searing the Chicken: Browning the chicken first adds a ton of flavor to the whole soup. Those brown bits in the bottom of the pan are pure gold.
- Sweat Your Veggies: Take your time cooking the onions, carrots, and celery. Letting them cook slowly makes them sweet and builds a great flavor base.
- Control the Spice: The red pepper flakes are what make this soup spicy. Start with a little. You can always add more at the end if you want more of a kick.
- Let It Simmer: Don’t rush the simmering step. This is when all the ingredients get to know each other and the soup’s flavor really develops.
Substitutions and Variations
This recipe is pretty flexible. You can swap things out based on what you have or what you like.
| Instead Of | Try This |
|---|---|
| Chicken Breasts | Chicken Thighs or Rotisserie Chicken |
| Ditalini Pasta | Orzo, Elbows, or Rice |
| Yellow Onion | White Onion or Shallots |
| Crushed Tomatoes | Diced Tomatoes |
For a change, you could also add a can of cannellini beans for extra protein or a handful of fresh spinach at the end for more greens.
Make-Ahead Tips
You can chop all the vegetables (onion, carrots, celery, garlic) a day or two ahead of time. Store them in an airtight container in the fridge. This makes cooking day go much faster.
Nutrition and Diet Swaps
This is just an estimate, but it gives you an idea. A serving of this soup is around 350 calories.
- For a Low-Carb Diet: Leave out the pasta. The soup is still great on its own. You could also add more low-carb veggies like zucchini or bell peppers.
- For a Gluten-Free Diet: Use your favorite gluten-free pasta or swap the pasta for rice or quinoa.
What to Serve with Your Soup
This soup is a meal by itself, but it’s even better with a little something on the side.
| Serve With | Why It Works |
|---|---|
| Crusty Bread | Perfect for dipping |
| Simple Green Salad | A fresh, light contrast |
| Grilled Cheese | The ultimate comfort combo |
Leftovers and Storage
Got leftovers? Lucky you.
Store the soup in an airtight container in the fridge for up to 4 days. The pasta will soak up some of the broth, so it might be a little thicker the next day.
When you reheat it on the stove or in the microwave, you can add a splash of chicken broth to thin it out if you like.
Frequently Asked Questions
Q1. Can I use a rotisserie chicken to save time?
Ans: Absolutely. This is my favorite shortcut. Just shred the meat from a store-bought rotisserie chicken and add it to the soup at the end, right before you serve it.
Q2. My soup isn’t very spicy. What can I do?
Ans: Add more red pepper flakes. Stir in a little at a time and taste as you go until you get the heat level you like. A dash of hot sauce also works.
Q3. Can I freeze this soup?
Ans: Yes, but I recommend freezing it without the pasta. Pasta can get mushy when it’s frozen and reheated. Make the soup, freeze it, and then add freshly cooked pasta when you’re ready to eat it.
Q4. Can I add other vegetables?
Ans: Of course. Zucchini, bell peppers, or even kale would be great in this soup. Add them with the other veggies at the beginning.
Wrapping Up
There you have it. A simple way to bring a restaurant favorite into your home. This soup is perfect for a chilly day, a sick day, or any day you just want something delicious.
Give it a try. I think you’ll be surprised at how easy and tasty it is.
If you make it, leave a comment below. I’d love to hear how it turned out for you
