Carrabba’s copycat recipe for Sicilian Chicken Soup is simple and gorgeous. Full of flavor, it will become a family favorite.
This Sicilian Chicken Soup is a delicious household staple. It’s flavorful and super easy to make. Perfect for sick days, cold wintery nights, and every meal in between, this soup can satisfy any craving! What’s not to love?
This Sicilian Chicken Soup is from our family’s go-to restaurant. Do you have a “go-to” restaurant? Do you know a place that feels like home when you walk in? Our family does—it’s Carrabba’s Italian Grill.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
When our kids were little, every Friday {or almost every Friday} we go – yes, all 7 of us. The kids love their kids’ menu, which includes steak! When we arrive, they know us all by name, and in fact, we celebrate most of our special occasions there, which is like celebrating with extended family.
We sit at the bar top watching the kitchen, and as a bonus, you get a bit of an appetizer from the kitchen. The kids love watching their pizzas being made, and of course, we ask for a side of Alfredo to dip their delicious bread in.
Besides the chocolate lovers’ dream dessert, the first thing I fell in love with was this Sicilian Chicken Soup. I have been known to go and get a bowl to go because I love it that much.
And I love that I don’t have to add the noodles, making this gluten-free for my daughter Jersey. So this is a soup that the whole family can enjoy!
Pair this With…
A few years back, the owner, Kelli, gave me a copy of their cookbook; this was the first recipe I made from it. We have made it several times since then. You will want to season this soup to taste because it is peppery, but my kids prefer a little less pepper, so I adjusted it to their taste. So, if you want to kick it up a notch, add some additional pepper.
So cheers to making great friends, eating delicious food, and making some of our restaurant favorites at home.
Sandra’s Tips
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Sicilian Chicken Soup
Ingredients
- 1 3 lbs whole chicken giblets removed
- 1/2 teaspoon pepper
- 1 tablespoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons oregano
- 1 1/2 cups diced yellow onion
- 1 1/2 cups diced celery ribs
- 1 1/2 cups diced carrots
- 1 red bell pepper diced
- 2 medium russet potatoes peeled and diced into 1/2 -inch diced, you may use any baking potato
- 14.5 ounces canned diced tomatoes
- 1/4 cup fresh flat-leaf Italian parsley chopped
- 5 garlic cloves minced, I use my garlic press
- 4-6 cups chicken broth
- 1 tablespoon chicken bouillon
- 4 cups water
- 1/2 pound ditalini pasta
Instructions
- In a small mixing bowl combine the salt, pepper, onion powder, garlic powder, and oregano – mix.
- Pat the chicken dry; then rub the seasoning all over the chicken and place in the bottom of the pot.
- Add the peppers, celery, onion, carrots, garlic, potatoes, canned diced tomatoes, parsley, chicken bullion and water. Enough water cold water to cover the chicken and vegetables by an inch.
- Bring to a boil, then reduce heat to medium-low, partially cover the pot with a lid, and let it simmer for 2 hours.
- Use tongs or a slotted spoon to remove the chicken from the pot and transfer it to a plate. Allow it to cool for about 15-20 minutes until it's easy to handle to remove the bones and skill and cut up the meat. During this time, cook the pasta according to package directions.
- Remove the meat from the chicken, discarding the skin and bones. Tear or pull the boned chicken into large bite-sized pieces.
- Using a large slotted spoon or potato masher, mash some of the potatoes in the pot to slightly thicken the soup, add the shredded chicken to the pot, season with salt and pepper. Add the noodles or you can serve the soup as is and have each person add their own amount of noodles, this is our prefered method.
Video
Post updated October 1st, 2017 from original post date of May 31, 2014.
I tried almost Almost all soups but never tried this Sicilian Chicken Soup, excited to try this yummy one . Thank you for sharing this delicious looking recipe.
I made this tonight, but just used a rotisserie chicken and put all the seasonings in with the veggies in the IP (basically I started at that step. turned our great! I also added a can of white kidney beans just because we like them. Thank you for the great recipe!
I haven’t tried it yet, but these are the wordy instructions I have ever read in my life.
Let’s try it before we leave a review. 😉
I have made the original recipe several times and our family really enjoys it. Can you please share the original recipe without the added spices that is cooked on the stovetop? It is not showing up. Thank you.
Yes, this link: https://dashofsanity.com/sicilian-chicken-soup/#wprm-recipe-container-76543
The ingredients call for 4-6 cups of broth and 1 tbsp bouillon, it the directions it doesn’t say when to add. It also calls for 4 cups of water. Quite confusing. So do you put broth and water in for a total of 10 cups of liquid?
Broth and water is correct – it’s about 4-6 cups, in the directions it says to add enough water to cover the chicken by an inch, so that is about 4-6 cups. Hope this helps.
Yes this was confusing to me too because there’s chicken broth and then chicken bullion and water in ingredients. Then step 3 says “enough water cold water (miswording) to cover the chicken” so it seems like it’s just plain water. Very confusing and conflicting ingredients and instructions. I just added broth to cover.
All three ingredients are required – add everything and then add enough water to cover the chicken.