Oh, chicken soup. Is there anything more comforting? It’s like a warm hug in a bowl, perfect for chilly evenings, feeling a bit under the weather, or just when you need a little taste of home. I remember years ago, my family went to Carrabba’s Italian Grill, and I ordered their chicken soup. Wow! It was so simple yet packed with flavor – the tender chicken, the perfectly cooked pasta, those lovely little veggies. Since then, I’ve been on a mission to recreate that magic right in my own kitchen. And guess what? It’s totally doable! Making this Carrabba’s Copycat Chicken Soup is surprisingly easy, and the smell alone as it simmers is pure bliss. It’s one of those recipes that just makes you feel good, from start to finish.
Why You’ll Love This Carrabba’s Copycat Chicken Soup Recipe
This soup is fantastic for so many reasons! You’ll absolutely love how simple it is to make, truly a weeknight wonder.
- It’s SO easy to make! Seriously, you can whip this up on a weeknight without breaking a sweat.
- The flavor is just incredible – that perfect balance of savory broth, tender chicken, and cozy veggies.
- It’s the ultimate comfort food. Perfect for when you want something warm and satisfying.
- You get that delicious restaurant taste right in your own home – who doesn’t love a good copycat?
- It’s super versatile! Feel free to toss in whatever veggies you have on hand.
- Plus, it’s a great way to use up leftover cooked chicken, making it super budget-friendly and quick.
Gather Your Ingredients for Carrabba’s Copycat Chicken Soup
Alright, let’s get our kitchen prepped and ready for some soup-making magic! You don’t need anything too fancy for this, just good ol’ kitchen staples. Here’s what you’ll want to grab:
- 1 tablespoon olive oil – just a bit to get things going.
- 1 large onion, chopped – this is where a lot of that lovely base flavor comes from.
- 2 medium carrots, peeled and chopped – grab those beauties for sweetness and color.
- 2 celery stalks, chopped – for that classic aromatic trio!
- 8 cups chicken broth – use a good quality one, it makes a difference!
- 1 cup cooked chicken, shredded – Here’s a little secret: rotisserie chicken is an absolute lifesaver! It’s already cooked and so flavorful, making this soup come together in a flash.
- 1 cup small pasta, like ditalini – those little tubes are perfect for soup!
- 1/2 teaspoon dried oregano – for that hint of Italian goodness.
- 1/4 teaspoon black pepper – or a little more if you like a kick!
- Salt, just to taste – we’ll add this at the end to get it just right.
- Fresh parsley, chopped – for a pop of green and freshness at the end.
Step-by-Step Guide to Making Carrabba’s Copycat Chicken Soup
Okay, ready to make some really good soup? It’s actually pretty straightforward and smells amazing the whole time. Trust me, you’re going to want to make a big batch because it disappears fast! If you’re looking for other creamy options, check out this creamy chicken soup!
Sautéing the Aromatics for Flavor
First things first, grab a nice big pot or a Dutch oven. Heat up that tablespoon of olive oil over medium heat. Once it’s shimmering, toss in your chopped onion, carrots, and celery. Give them a good stir and let them cook for about 5 to 7 minutes, or until they start to get nice and tender. This step is super important because it really wakes up those veggies and builds the whole foundation of flavor for your soup. Don’t rush it – let those veggies get a little sweet and soft!
Building the Broth and Adding Key Ingredients
Now, pour in your chicken broth – all 8 cups of it! Let that come up to a nice rolling boil. Once it’s bubbling away, go ahead and add your shredded cooked chicken, that cup of ditalini pasta, the dried oregano, and your black pepper. Give it all a good stir to make sure nothing is sticking to the bottom. Then, turn the heat down to a gentle simmer. You want to let it bubble away softly for about 8 to 10 minutes, or until your pasta is perfectly cooked. You don’t want it mushy, just tender with a little bite, you know? You can check out other great chicken soup ideas while it simmers!
Finishing Touches and Seasoning
This is where the magic really happens – tasting and adjusting! Once the pasta is cooked, give your soup a little taste. Does it need more salt? Maybe a touch more pepper? Don’t be shy! Add salt little by little until it tastes just right. Remember, you can always add more, but you can’t take it away. Once it’s perfect, ladle it into bowls. And for that final pop of freshness and color, sprinkle a generous amount of chopped fresh parsley over the top. It really makes all the difference!
Tips for the Best Carrabba’s Copycat Chicken Soup
Alright, let’s talk about making this soup truly sing! It’s already great, but a few little tricks can make it absolutely spectacular. Think of these as secret whispers from my own kitchen experiments. If you’re a fan of speedy soups, you’ve gotta try this 30-minute cauliflower chicken soup sometime!
Ingredient Substitutions and Additions
My favorite thing about soup is how forgiving it is! Don’t have ditalini? No worries! Tiny shells, elbow macaroni, or even orzo work beautifully. Feel like adding more veggies? Go for it! A handful of spinach wilted in at the end is lovely, or maybe some peas for a pop of sweetness. If you want to amp up the flavor even more, a tiny splash of lemon juice just before serving can really brighten everything up. And for a richer broth, I sometimes use half chicken broth and half a good quality chicken stock.
Achieving Perfect Pasta Texture
Oh, the dreaded mushy pasta! We definitely don’t want that. My biggest tip is to add the pasta during the last 8-10 minutes of simmering. You want it to be *al dente*, which means it’s cooked but still has a tiny bit of chew to it. If you’re making the soup ahead of time or planning on leftovers, I often cook the pasta separately and add it to individual bowls when serving. This way, the pasta stays perfect and doesn’t absorb all the broth.
Serving and Storing Your Homemade Chicken Soup
Alright, the best part – serving up this delicious soup! Ladle it straight into warm bowls. That fresh parsley sprinkled on top is a must for me; it just wakes everything up and makes it look so pretty. If you’re feeling fancy, a little sprinkle of grated Parmesan cheese on top is also divine, though maybe not exactly Carrabba’s, it’s my little Italian-inspired twist! It’s also fantastic with some crusty bread for dipping, of course. Now, about leftovers – this soup is fantastic the next day, and sometimes I think it tastes even better! Just pop it in an airtight container in the fridge, and it should be good for about 3-4 days.
To reheat, gently warm it up on the stove over low heat, stirring occasionally. If it seems a bit thick, just add a splash more chicken broth or water. You can also freeze portions of this soup for up to 2-3 months. Just make sure it cools completely before packing it into freezer-safe containers or bags. This is a lifesaver for those busy nights when you want something homemade but don’t have the time. Looking for another awesome chicken dish? My chicken alfredo pasta is a showstopper too!
Frequently Asked Questions About Carrabba’s Copycat Chicken Soup
Got questions? I’ve got answers! Making soup should be fun and easy, so let’s clear up anything you might be wondering about this delicious Carrabba’s copycat.
Can I make this soup vegetarian?
Absolutely! To make this vegetarian, you’ll want to skip the chicken, of course. Instead, I’d suggest adding some extra veggies like zucchini, green beans, or even some cannellini beans for a little more substance. You’ll also need to swap the chicken broth for a really good quality vegetable broth – this is key to keeping that deep flavor. It won’t be exactly the same, but it’ll still be a super comforting and delicious vegetarian soup!
What kind of chicken is best for this recipe?
My favorite shortcut, and what I mentioned in the recipe, is using leftover rotisserie chicken. It’s already cooked, seasoned, and shredded, which saves so much time and adds great flavor. If you don’t have rotisserie chicken, you can easily cook some chicken breasts or thighs yourself. Just poach them in water or broth until they’re cooked through, then shred them. That works perfectly too!
How long does this soup last, and how should I store it?
This soup is fantastic as leftovers! You can store it in an airtight container in the refrigerator for up to 3 to 4 days. It actually tastes even better the next day as the flavors meld together. For longer storage, you can definitely freeze it! Just make sure it cools down completely before packing it into freezer-safe containers or bags. It should keep well in the freezer for about 2 to 3 months. When you’re ready to eat it again, just thaw it in the fridge overnight and reheat gently on the stovetop.
Can I use fresh herbs instead of dried oregano?
You sure can! Fresh herbs always add a lovely brightness. If you’re using fresh oregano, you’ll want to use a bit more since the flavor is more subtle than dried. I’d suggest about 1 to 2 tablespoons of finely chopped fresh oregano, and you’d add it towards the end of the cooking time, along with the parsley, to keep that fresh flavor vibrant.
Nutritional Information
Just a heads-up, the nutritional info below is an estimate, since brands and how much you pack into your bowl can change things up a bit! This recipe, based on the ingredients and typical serving size, is roughly:
- Serving Size: 1 cup
- Calories: 200
- Fat: 5g
- Protein: 15g
- Carbohydrates: 20g
- Sodium: 400mg