Description
Carrabba’s Copycat Chicken Soup Recipe: Delicious and comforting soup with tender chicken, veggies, and savory broth – perfect for a cozy night in!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 8 cups (2 quarts) low-sodium chicken broth
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced (about 1½ cups)
- 3 medium carrots, peeled and diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ cup fresh Italian parsley, chopped
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: ½ cup pastina, ditalini, or other small pasta
Instructions
- Step 1: Prepare the Chicken In a large Dutch oven or soup pot, bring the chicken broth to a gentle simmer over medium heat. Carefully add the chicken breasts, ensuring they’re fully submerged. Reduce heat to maintain a gentle simmer (not a rolling boil) and cook for 15-18 minutes until the chicken reaches an internal temperature of 165°F. Remove the chicken and set aside on a cutting board to cool slightly before shredding. Reserve the broth in the pot.
- Step 2: Sauté the Aromatics While the chicken cools, heat olive oil in a separate large skillet over medium heat. Add the diced onions, carrots, and celery, cooking for 8-10 minutes until vegetables soften. Stir occasionally to prevent browning. Add minced garlic and cook for another 30 seconds until fragrant. The aroma filling your kitchen now is the first sign you’re on your way to authentic Carrabba’s Copycat Chicken Soup.
- Step 3: Build the Soup Base Transfer the sautéed vegetables to the pot with the reserved chicken broth. Add bay leaves, dried oregano, basil, and thyme. Bring to a simmer, then reduce heat to medium-low and cook for 15 minutes to allow the flavors to meld together.
- Step 4: Add the Chicken and Finish While the broth simmers, shred the cooled chicken into bite-sized pieces using two forks. Add the shredded chicken back to the pot. If using pasta, add it now and cook according to package instructions, usually 8-10 minutes, until al dente. Stir in the fresh chopped parsley and lemon juice in the final 2 minutes of cooking. Taste and adjust seasoning with salt and freshly ground pepper.
- Step 5: Serve and Enjoy Remove bay leaves before serving. Ladle the hot Carrabba’s Copycat Chicken Soup Recipe into bowls and garnish with additional fresh parsley and a twist of black pepper if desired. Serve immediately with crusty Italian bread for the complete Carrabba’s experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 calories per serving
- Sugar: 3 grams
- Sodium: 600 mg
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 2 grams
- Protein: 28 grams
- Cholesterol: 70 mg