Description
Discover how to make Copycat Carrabbas Spicy Chicken Soup at home! Get the recipe and tips for a delicious meal. Start cooking now!
Ingredients
Scale
- 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)
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg