Carrabba’s Recipes Chicken Soup

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Carrabba’s Recipes Chicken Soup

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Carrabba's Recipes Chicken Soup

Carrabba’s Inspired Chicken Soup Recipe

Craving the comfort of Carrabba’s chicken soup? While I can’t offer the exact recipe from Carrabba’s kitchen, I can guide you through creating a similar, heartwarming chicken soup inspired by their flavors. This homemade version is filled with tender chicken, vegetables, and herbs, simmering in a savory broth that soothes the soul. Let’s get cooking!


  • For the Soup:
    • 2 tablespoons olive oil
    • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
    • Salt and pepper, to taste
    • 1 medium onion, diced
    • 2 carrots, peeled and sliced
    • 2 celery stalks, sliced
    • 4 cloves garlic, minced
    • 8 cups chicken broth
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1 bay leaf
    • 1/2 cup uncooked ditalini pasta (or another small pasta)
    • 1 cup spinach leaves, chopped
    • Freshly grated Parmesan cheese, for serving
    • Fresh parsley, chopped, for garnish


  1. Prepare the Chicken:
    • Heat the olive oil in a large pot over medium heat. Season the chicken pieces with salt and pepper. Add to the pot and cook until golden brown and cooked through about 5-7 minutes. Remove the chicken from the pot and set aside.
  2. Sauté the Vegetables:
    • In the same pot, add a bit more olive oil if needed. Add the onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  3. Simmer the Soup:
    • Pour in the chicken broth and bring the mixture to a boil. Add the oregano, basil, and bay leaf. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.
  4. Add Pasta:
    • Add the ditalini pasta to the pot and cook according to the package instructions, usually about 8-10 minutes, until al dente.
  5. Return the Chicken:
    • Add the cooked chicken back into the pot. If using leftover or precooked chicken, ensure it’s heated through in the soup.
  6. Finish with Spinach:
    • Stir in the chopped spinach and cook until it’s just wilted about 2 minutes.
  7. Serve:
    • Taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf. Serve the soup hot, garnished with freshly grated Parmesan cheese and chopped parsley.

Cooking Tips:

  • Broth Choice: For the best flavor, use a high-quality, low-sodium chicken broth. You can adjust the saltiness of the soup according to your taste.
  • Pasta Cooking: To prevent the pasta from becoming too soft, cook it separately and add it to the soup just before serving if you plan to have leftovers.
  • Customize Your Veggies: Feel free to add other vegetables like zucchini, bell peppers, or kale to the soup for more variety and nutrition.