Copycat Carrabbas Spicy Chicken Soup

The aroma of savory herbs, the gentle heat of red pepper flakes, and tender morsels of chicken swimming in a rich, velvety broth – that’s the magic of Copycat Carrabbas Spicy Chicken Soup in your own kitchen. This beloved restaurant favorite brings together the perfect balance of comforting warmth and exciting spice that keeps fans coming back again and again. Whether you’re fighting off a cold or simply craving something hearty and satisfying, this Copycat Carrabbas Spicy Chicken Soup recipe delivers restaurant-quality flavor without leaving home. You’ll learn exactly how to achieve that signature spicy kick and silky texture that makes this soup so irresistibly delicious.

Why You’ll Love This Recipe

This Copycat Carrabbas Spicy Chicken Soup isn’t just another chicken soup recipe – it’s a game-changer for your home cooking repertoire. First, the complexity of flavors belies how surprisingly simple it is to make. The soup strikes that perfect balance between hearty and light – substantial enough to serve as a meal yet won’t leave you feeling overly full.

The textural contrasts are what truly elevate this soup: tender, juicy chunks of chicken, firm vegetables that maintain their bite, and the silky broth that brings everything together. The heat level is completely customizable, making it perfect for families with varying spice preferences.

What really sets this Carrabbas inspired chicken soup apart is how it actually tastes better the next day as the flavors meld and deepen overnight. Plus, it freezes beautifully, making it perfect for meal prep or last-minute dinners when you’re short on time. The restaurant-quality results will have your family and friends believing you spent hours in the kitchen, when in reality, it’s straightforward enough for even novice cooks.

Ingredients

For this authentic Copycat Carrabbas Spicy Chicken Soup, you’ll need:

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about ½ cup)
• 4 garlic cloves, minced (about 2 tablespoons)
• 2 teaspoons Italian seasoning
• ½-1 teaspoon red pepper flakes (adjust for desired spice level)
• 8 cups low-sodium chicken broth (64 fl oz/2 quarts)
• 1 pound boneless, skinless chicken breasts
• 1 bay leaf
• ½ cup small pasta (ditalini or orzo work well)
• 1 can (14.5 oz) diced tomatoes, undrained
• 3 tablespoons fresh parsley, chopped, plus more for garnish
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese for serving (optional)

Pro Tips

Achieving restaurant-quality Copycat Carrabbas Spicy Chicken Soup at home comes down to these three critical techniques:

First, don’t rush the soffritto (the base of onions, carrots, and celery). Take a full 8-10 minutes to sauté these vegetables until they’re truly soft and beginning to caramelize. This develops a deep flavor foundation that distinguishes exceptional soup from merely good soup. The vegetables should be uniformly and finely diced to ensure even cooking.

Second, poach the chicken whole in the broth rather than pre-cooking or adding pre-cut pieces. This infuses the broth with chicken flavor while ensuring the meat stays tender and juicy. The chicken will be easily shreddable when done properly, giving your soup that authentic texture Carrabba’s is known for.

Finally, control the spice level strategically. Add half the recommended red pepper flakes during cooking, then taste and adjust near the end. Remember that the spiciness will intensify slightly as the soup sits, so if serving immediately, you can be more aggressive with the heat. For next-day eating, err on the milder side as the flavors will continue to develop.

Instructions

Step 1: Create the Aromatic Base

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, stirring occasionally until the vegetables soften, about 8-10 minutes. Add the minced garlic, Italian seasoning, and red pepper flakes (start with ½ teaspoon for milder heat), then cook until fragrant, about 1 minute more. This aromatic foundation is what gives your Copycat Carrabbas Spicy Chicken Soup its distinctive flavor profile.

Step 2: Build the Soup

Pour in the chicken broth and bring the mixture to a gentle boil. Add the whole chicken breasts and bay leaf, then reduce heat to maintain a simmer. Cover and cook for about 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The chicken should be tender enough to easily shred with two forks.

Step 3: Shred the Chicken

Remove the chicken breasts and bay leaf from the pot. Set the chicken aside to cool slightly while you continue with the soup. Once cool enough to handle, use two forks to shred the chicken into bite-sized pieces. This technique gives your Copycat Carrabbas Spicy Chicken Soup that authentic texture.

Step 4: Complete the Soup

Return the soup to a gentle boil and add the pasta. Cook until the pasta is al dente, about 6-8 minutes (check package instructions as cooking times vary by pasta shape). Stir in the shredded chicken, diced tomatoes with their juice, chopped parsley, and lemon juice. Season with salt and pepper to taste, then simmer for an additional 5 minutes to marry the flavors. The bright acidity from the tomatoes and lemon juice will balance the spiciness perfectly.

Step 5: Serve and Garnish

Ladle the hot soup into bowls, garnish with additional fresh parsley and a sprinkle of grated Parmesan cheese if desired. The cheese adds a salty, umami finish that complements the spicy broth beautifully.

Variations

Creamy Version: Transform your Copycat Carrabbas Spicy Chicken Soup into a richer, more indulgent experience by adding ½ cup of heavy cream during the final 5 minutes of cooking. The cream mellows the spiciness while adding silky body to the broth. This variation pairs beautifully with crusty bread for dipping.

Vegetable-Forward: For a more veggie-packed version, add 1 cup of chopped zucchini and 1 cup of fresh spinach in the last 5 minutes of cooking. These quick-cooking vegetables maintain their texture and color while adding nutritional value. This makes an excellent option for those looking to increase their vegetable intake without sacrificing flavor.

Gluten-Free Adaptation: Simply substitute the regular pasta with your favorite gluten-free variety, or replace it entirely with ½ cup of diced potatoes added when you return the soup to a boil in Step 4. The potatoes will add heartiness and thicken the broth slightly, creating a different but equally satisfying texture.

Storage and Serving

Your Copycat Carrabbas Spicy Chicken Soup can be refrigerated in an airtight container for up to 4 days. The flavor actually improves overnight as the ingredients have time to meld. If the pasta has absorbed much of the broth, simply add a splash of chicken stock when reheating to restore the original consistency.

For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop over medium-low heat, stirring occasionally.

Serve this vibrant soup with a side of garlic bread or crusty Italian bread for dipping into the flavorful broth. For a complete meal, pair with a simple side salad dressed with olive oil and balsamic vinegar. Another excellent serving suggestion is to offer small bowls of additional garnishes like fresh herbs, extra red pepper flakes, or lemon wedges, allowing diners to customize their soup experience to their own taste preferences.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?
Yes! Substitute about 2½-3 cups of shredded rotisserie chicken. Add it in the final 5 minutes of cooking, just long enough to heat through. This shortcut saves time while still delivering great flavor in your Copycat Carrabbas Spicy Chicken Soup.

How can I make this soup less spicy?
Reduce or omit the red pepper flakes and add a pinch of cayenne pepper at the end to control the heat level precisely. You can also serve the soup with a dollop of sour cream, which helps neutralize spiciness.

Can I make this soup in a slow cooker?
Absolutely. Sauté the vegetables as directed, then transfer everything except the pasta, parsley, and lemon juice to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the pasta in the last 30 minutes, then stir in the parsley and lemon juice just before serving.

Why is my pasta mushy when I reheat the soup?
Pasta continues to absorb liquid and soften over time. For meal prep, consider cooking and storing the pasta separately, adding it to individual portions when reheating.

Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work wonderfully and often result in more tender meat. They require about the same cooking time but are more forgiving if slightly overcooked.

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