Carrabba’s copycat recipe for Sicilian Chicken Soup is simple & gorgeous. Full of flavor, this 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 and every craving! What’s not to love?

photo of Sicilian Chicken Soup in a white bowl with a spoon
We are still so grateful to this day for our friend Kelli giving us the cookbook with our favorite soup recipe in it. You seriously can’t beat this chicken soup recipe.

This Sicilian Chicken Soup is from our family’s to-go-to place. Do you have a “go-to” restaurant? You know a place when you walk in, it feels like home? Our family does – it’s Carrabba’s Italian Grill. Every Friday {or almost every Friday} we go – yes, all 7 of us. The kids love their kids’ menu which includes steak! And well I am in love with the arancini and this Sicilian Chicken Soup. Sadly, they are getting rid of the arancini. BOO!!!! When we arrive they know us all by name and in fact, we celebrate most of our special occasions there and it is like celebrating with extended family.

photo of Sicilian Chicken Soup in a white bowl with herbs in background
Full of flavor and completely satisfying, this Sicilian Chicken Soup is traditionally made in our home over the holidays for the last few years.

We sit up at the bar top watching the kitchen, a bonus is that 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.

The first thing I fell in love with besides the chocolate lovers’ dream dessert was this Sicilian Chicken Soup. And I have been known just 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!

A few years back the owner at the time Kelli gave me a copy of their cookbook and this was the first recipe that I made from it. We have made it several times since then. You will want to season this soup to taste because it is a peppery soup 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.

photo of Sicilian Chicken Soup being spooned out of the bowl
Spoon full of flavor….

So cheers to making great friends, while eating delicious food and being able to make some of our restaurant favorites at home.
XOXO San

How do you make Chicken Soup?

In a large soup pot place whole chicken, onion, red peppers, celery, carrots, potatoes, diced tomatoes with their juices and then add enough cold water to cover by 1 inch.
Over high heat bring to a boil.
Then add parsley, garlic, 1 tablespoon of salt and pepper.
Reduce the heat to medium-low, cover partially with a lid.
Let it simmer for 2 hours, or until chicken is falling off the bone.
Remove chicken and let it cool, for 30 minutes or until cool to the touch.
Reduce heat to low and let the soup continue to simmer.
Remove all the meat from the chicken and shred the chicken into large pieces.
Discard the skin and bones.
In a medium saucepan cook pasta as directed on box. Drain well and set aside in a bowl.
Using a potato masher, mash the soup around a few times, letting some of the potatoes get a little smashed.
I don’t try too hard on this, I just mash 2-3 times and call it good.
Add the shredded chicken and noodles to the pot.
**We actually like to serve the soup with the noodles on the side, letting each person add the number of noodles they want.**

You can also make this in the slow cooker, with my recipe for Slow Cooker Sicilian Chicken Soup.

Need ideas to makes this a complete meal? Check out of favorite sides with this Chicken Soup, especially the dessert!

Love soup and want to add to your collection, try out any of these!

 

Don’t forget to pin this recipe for SICILIAN CHICKEN SOUP to your favorite Pinterest board for later.

collage: with 2 photos of soup in a white bowl, with title Copycat Carrabba's Sicilian Chicken Soup

Sicilian Chicken Soup

Prep: 10 minutes
Cook: 25 minutes
Total: 1 hour 5 minutes
Servings: 12
Calories: 140 kcal
Inspired by a Carrabba's recipe this Sicilian Chicken Soup is easy to make and incredibly delicious.
Carrabba's copycat recipe for SICILIAN CHICKEN SOUP is simple & gorgeous. Full of flavor, this will become a family favorite.
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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 bullion
  • 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 sseasoning all over the chicken and place in the bottom of the Instant Pot.
  • Add the peppers, celery, onion, carrots, garlic, potatoes, canned diced tomatoes, parsley 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.
Calories: 140kcalCarbohydrates: 28gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gCholesterol: 0.1mgSodium: 684mgPotassium: 479mgFiber: 3gSugar: 4gVitamin A: 3193IUVitamin C: 23mgCalcium: 51mgIron: 1mg
Carrabba's copycat recipe for SICILIAN CHICKEN SOUP is simple & gorgeous. Full of flavor, this will become a family favorite.
Tried this recipe?Let us know what you think!
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Post updated October 1st, 2017 from original post date of May 31, 2014.

Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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342 Comments

          1. I completely agree! Make broth the day before and scrape the hardened fat layer off the top and the soup will be sooo much better.

    2. It’s AMAZING!!!!!! My favorite soup. Note I’m gonna make this bad boy for my family cuz I finally found the recipe.

      Reply

    3. It’s AMAZING!!!!!! My favorite soup. Now I’m gonna make this bad boy for my family cuz I finally found the recipe.

      Reply

    4. why did this recipe change? there was no dry spices before and it was done on the stove. where’s the old recipe?

      Reply

        1. I clicked that link and the recipe at the bottom of the page is still the Instant Pot recipe. I was hoping to make this on the stovetop.

          Reply

  5. I had seen Carrabbas’s commercial on television and I always wanted to try their food. Unfortunately, we don’t have one in the area. That soup looks so yummy. Perfect for the cold weather.

    Reply

      1. can you send me the slow cooker version as well. Looks fantastic, but I need an on the go with 3 busy kids version! Thank you. 🙂 Can’t wait to try it.

        Reply

  19. Oh wow, that looks amazing and has all of my favorite ingredients. Will have to give it a try. Thanks so much

    Reply

  20. Well I just saved this recipe. I may even be making it tomorrow. I sure wish I had found it earlier because I’m sure I would have made it a few times in this cold winter – oh, well – I live in Ohio. We never know when it will snow. It snowed yesterday and today it’s 60 degrees!

    Reply

    1. Girl, I so know what that is like here is CO – the weather changes in an instant. Super windy here and supposedly snow later. Can’t wait for you to make the soup, come back and tell me what you think!!! xo San

      Reply

  26. I’ve never been to Carrabba’s Italian Grill but your inspired soup look delish! My daughter loves soup so I wonder how she’d like this.

    Reply

  30. We have a restaurant owner friend because we did breakfast every Saturday at their place. they are hard workers I tell you. This soup looks so hearty and like you could cook it in the crock pot too!

    Reply

    1. Aly – when I do, you will be the first invited….I would love to open a small lunch cafe sometime…when I don’t have 5 young children. xo San

      Reply

  41. I’m having a hard time deciding if you are a great photographer, an amazing cook or both 🙂
    We don’t have a favorite restaurant as we don’t go out a lot. My mom cooks delicious and way too much food, someone has to eat it 🙂

    Reply

  48. Wow! Just wow. What a gorgeous recipe…I am really craving this now! And it doesn’t actually look too hard…I think I have all the ingredients in the kitchen already!

    Reply

  58. I adore Carrabba’s! The one here in Albuquerque, NM closed down years ago and the closest one now is in Denver – 8 hours away! Sometimes I’m tempted to make the drive just to have their minestrone soup! This recipe sounds so delicious, and if it’s based on a Carrabba’s dish, I know it’s good! I’m stopping by from The Wednesday Roundup to check out your yummy recipe. I would love it if you would share this recipe and any others you like in my very first week of The Yuck Stops Here link party. http://mommasangelbaby.com/the-yuck-stops-here-1/ It’ll be open until this Friday at 8pm EST. If you can’t stop by this week we’ll be having a party every week starting on Monday evenings at 8pm EST and going until Fridays at 8pm EST. HUGS

    Reply
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  62. About to make this tonight – very excited!
    Just a question and it may be that i’m just going blind after staring at this and drooling…. but the ingredient list has 2 red bell peppers, but i dont see anywhere in the directions on when to add them?

    Reply

    1. Sorry I will change that. Add it in when you add the onions and the rest of those ingredients. 🙂 ENJOY!! Come back and let me know what you think. xo San

      Reply

  63. Hi Sandra,
    It is cold and rainy here today and your soup would be delicious. Thank you so much for sharing this special recipe with Full Plate Thursday and have a fantastic week!
    Miz Helen

    Reply
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  65. Hi Sandra! I’m stopping over from Let’s Get Real today. I just had to check out this soup. We have a soup restaurant near us and it was one of our favorite places to go eat. We all love soup…….although we all made different selections. I was really disappointed when I found out that their soup had MSG in it because that always gives me headaches. I’ve been trying to keep the soup going for my family by trying different recipes and this is going on the must-try list. With the potatoes and pasta it is sure to be a favorite in my house. We like to eat soup year round.

    Reply

  66. I love any kind of chicken soup, and this Sicilian Chicken Soup sounds divine… and not just because I’m under the weather today! The balance of comfort with a bit of heat is my favorite, and you’d better believe I’ll be trying this soon.

    Also, this dish was one of my favorite from last week’s That’s Fresh Friday! I’ll be sharing it tomorrow evening as one of my favorites from the week, so thanks for sharing!

    Reply

  67. This is my favorite soup!!! Can’t wait to try your recipe. Have you ever tried it in the slow cooker?

    Reply
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  69. It was delicious!!! Master 6 said “It was wonderful”! Thank you I will be making this again & again & again…..

    Reply

  70. It was absolutely delicious!! Master 6 said “This is wonderful”!! I will be making it again!! I did add a couple of chicken stock cubes for added saltiness. Thanks:))

    Reply

    1. Tina you could totally make this slow cooker, I would just add all of the ingredients, except the pasta and let it cook 6-8 hours. Make the pasta separately and add at the end. I will have to try it too. xo San

      Reply

  72. Before adding the parsley and garlic – skim off the foam that rises to the top. I also add 1tsp of white pepper and a few chicken bouillon cubes. I also use green peppers – cut them small and you don’t even know they’re there but adds to the flavor. It’s the best!!

    Reply
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  75. You said this was your twist on Carabba’s soup. What did you do differently from theirs? My aunt used to us ditalini in her soups all the time. We have a Carabba’s here so I’ll have to check it out – when the weather cools down of course.

    Reply

  76. O.M.G.!!! I love this soup from Carrabba’s and here it is! Thank you, Thank you, Thank you. I’m looking very forward to making it soon.

    Reply

    1. I haven’t tried this yet that way, But I would think it would be pretty easy, just add the noodles in the end like the recipes calls for, and I would have the crock pot on high heat.
      Let me know how it goes.
      San

      Reply

  78. I will be trying this when weather gets cooler. Would bone in chicken breast work as well as a whole chicken? I have family members that will not eat dark chicken or turkey.

    Reply

    1. Nancy – that will work just fine. Wow, I can’t believe that your family like all white meat, that is just like me! But the rest of my family only likes dark. Enjoy! xo San

      Reply

  79. Looks Fabulous! Making this for this Weekend. So many ingredients I already had on hand. A different way to do Chicken Noodle Soup! Yay. Think I will add a small Zucchini chopped too. Maybe add chickpeas at the end . Oh, can’t Wait, Sandra!

    Reply

  80. Can you send me the crockpot modification? I want to make this so bad but we don’t even own a pot that big! 🙂

    Reply

  82. Hi there! Saw this on Pinterest and had to come over for the recipe, looks and sounds soooooo yummy. We used to have a Carraba’s in Denver, but I think it closed. I’ve never been. My favorite place is a local Italian/pizza/pasta joint. Repinning this recipe to make soon. Thanks for sharing and nice to find your blog.

    Reply

  83. Hi, this looks amazing!! I love Carrabas!! They have the best calamari 🙂
    I seen you have a slower cooker version of this recipe, can I find it on this site or are you able to email it too me? My husband is Sicilian and I would love to impress him with this recipe 😉 Thanks!

    Reply

  84. Y does everyone post ! looks great ! sounds like no one made it yet ?
    Making the soup now ! smells amazing looking good so far ! 🙂
    I’ll let u know how it turns out !

    Reply

          1. Perfect! Thank you so much! This looks delish and will be making this in this fridid weather we have today! 🙂

  86. Pingback: Slow Cooker Sicilian Chicken Soup

  87. My Husband Jeff made this for us and it was wonderful! Great for a snowy evening! Freezing the leftovers and I’m sure they will be just as good! Thank you for the recipe.

    Reply

  88. I don’t normally leave comments on recipes, but I just finished eating/making this and I had to comment on this. This soup was absolutely outstanding!! The only thing I did differently was use a rotisserie chicken, to save on time, so then subbed low sodium chicken stock, for the water. This easily just became my favorite chicken noodle soup. Thank you SO much for this recipe!!

    Reply

  89. Making this as I type, my house already is smelling so delish!! This is what I order everytime we eat at Carrabas!thank you for sharing such a tasty recipe.

    Reply

  90. Nothing better on cold winter’s day – the rotisserie chicken idea is great. have you ever added cayenne to it? or other spicy peppers?

    Reply

  91. My husband and I eat at Carrabas and love this soup. Theirs is spicy and I see the only spices are salt, pepper and garlic in this recipe. I would’ve thought there would be more spices used. Am I missing something in the recipe? I would love to make this for my husband. Thank you.

    Reply

    1. Cheri – no that is it on the spices. The flavor comes from using the whole chicken and the veggies. The first time I made it I thought it will need more…but it didn’t. Good luck, you will love it. xo San

      Reply

  92. Sandra I just made this tonight and let me tell you it was the bomb dot com!!!! It was delicious and even my husband (who doesn’t eat veggies) loved it too. The kids said this is a must keep recipe! The only problem I had was that there wasn’t enough broth to make it soupy enough. But it was still in a winner!

    Reply

  93. This tastes like the Caraba’s version in almost every way. One thing that is always left out is a pinch or so of cayenne pepper. When you have it at the restaurant it is a bit spicy. I asked our waiter and he said it’s the black pepper. I looked in my bowl and noticed that there was hardly any black pepper at all. So if you are looking for that subtle spiciness, add the cayenne. It gives you a perfect replica of the restaurant’s soup.

    Reply

    1. I’ve not tasted this soup at Carrabas but as I was tasting the broth it was good but not great. I went ahead and added about 1/2tsp of cayenne pepper (with only about 30 minutes or so left to cook) as Terry suggested. It put it over the top!! Amazing soup.

      Reply

  94. This soup is amazing!! Whole family just loved it!! Instead of a whole chicken, I used 5 bone-in, skin-on thighs, only one bell pepper, and one large potato. My new favorite:)

    Reply
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  97. I’ve never had this at the restaurant, but I’m making it right now. 🙂 I’m excited to see how it turn’s out for me. It smells so good just simmering away.

    Reply
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  100. Sounded so good so I am making it now for tomorrow night. I plan to add noodles tomorrow. You mentioned cheese at the very end. Is it just a little sprinkled on top before serving?

    Reply

  101. I was a bit scared to make this recipe, because I never cooked an entire chicken before. Let me tell you, this was super easy…I couldn’t believe it! This is by far one of the best soups I have ever made, I ate this everyday for 5 days..and never got tired of it. Thanks for posting this recipe, I’m looking forward to making more of them.

    Reply
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  107. I followed this recipe and I hate to say it but it is terrible :(. It has no taste at all. IT’s like drinking water. So bland. What a waste of time And money. Very disappointing.

    Reply

  108. I made thia for dinner to ight but with a twist. I used chicken breast, since we dont like dark meat, cooked it in butter and shredded it. Took the cook time down to about 30-45 mins. Used chicken broth and water. And used veggie noodles since there is already a starch. Topped ot with some mozzarella!!!!!! Yummmm. Thats for the recipe!!!!

    Reply
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  114. I used to work at Carrabbas and I loved the soup, that’s what I miss most about that job actually, I’m so glad I found this recipe. I made it and it is spot on to the actual soup, I love it!

    Reply
  115. Pingback: Sicilian Chicken Soup

  116. I made this soup over the weekend and my family LOVED it. They devoured their bowls and raved about how good it was. I added a splash of hot sauce and a bit of Parmesan cheese,a side of crusty bread, delicious. I used a rotisserie chicken to save time and it was still wonderful. Leftovers were even better! I too boiled pasta and served separate. Will make again and again!

    Reply

  117. I am such a big fan of Carrabbas! The Mama Mandola’s soup is my favorite and I order it every time I go there. I made this a few weeks ago and am already making it again. Thank you for sharing! The soup is generally spicier than this recipe called for, so I added some red pepper flakes and that made it almost exactly like the Carrabba’s version. I also followed all of the same steps shown in this recipe, but instead put it in the crockpot on high for 6 hours. I am a teacher, so the crockpot is used as much as possible 🙂 this is so delicious and I’m thrilled to have the recipe!

    Reply

  118. This soup looks delicious. I am in the process of making it right now. I have a question for you. How do the potatoes not turn to complete mush after simmering them for two plus hours or are they suppose to?

    Reply

    1. Cindy – I was worried when I made it the first time but they always come out. If you follow the directions you should be good. Have you tried it yet? xo San

      Reply

  119. Do you think this could be made in a pressure cooker? I’m thinking of making this recipe with my cooking classes. Due to time constraints (we only have 90 minutes) I thought I could put my pressure cookers to use. OR – could I make the stock one day and pick the chicken and then add the chicken back to the stock the second day along with the pasta and reheat it?

    Reply

    1. I haven’t tried it that way, I would love for you to come back and let me know. I haven’t used my pressure cooker in so long, you have inspired me. xo San

      Reply
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  123. This restaurant in South Naples FL is my FAVORITE and I ALWAYS order this soup. The recipe just doesn’t seem complete though – the restaurant soup is spicy and there are no spicy ingredients in this? Did you leave something out? Thanks.

    Reply
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  126. Hey Sandra, my b/f and I really love this soup and I’m looking to make it as a surprise a few days and I was wondering if you could please tell me exactly how much water to add?

    Reply

    1. Ally – simply just put in the chicken and the ingredients and then cover with water until the water level is about an inch higher than the chicken. Hope this helps.

      Reply
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  128. I was just reading the comments and thought WOW this is so different than the sarcastic, condescending stuff I usually see on comments. My husband says don’t read the comments because they depress me. But people who are “into” food must be really nice. My faith in people is restored Yeah!

    Reply

  129. I just made this for the first time and OH my GOSH!! This is soooo delicious! I did cook a little too much ditalini and it soaked up some of the juices but it was still delicious. The flavor is there, everything perfect! My 6 and 4 year old boys even ate it and they are picky eaters! Thank you so much for sharing this amazing recipe!

    Reply

  130. I just made this for the first time today and OH my GOSH!! This is soooo delicious! I did cook a little too much ditalini and it soaked up some of the juices but it was still delicious. The flavor is there, everything perfect! My 6 and 4 year old boys even ate it and they are picky eaters! Thank you so much for sharing this amazing recipe!!!

    Reply

  132. I laughed when I saw this recipe. I was married to a Sicilian and he taught me how to make it in 1972. Anyone who ate this soup, loved it. The only difference is that I didn’t add potato or green pepper. A little parmesan sprinkled on a bowl of this soup is to die for.

    Brenda

    Reply

    1. Brenda I am jealous someone from Sicily taught you to make this soup. Lucky lady! I would for you to come and teach me! xo San

      Reply
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  134. I absolutely love this recipe. We love carrabas and this soup. I have made several times now, and can confirm it’s family approved by the husband and the kids.
    I love the note about the noodles on the side.
    I like to freeze 1/2 of the soup and then make fresh noodles as needed. It’s reflect when someone is sick. I just pull it out, thaw and serve. Thank you again, this is a keeper in our house.

    Reply

  135. Very delicious soup. I found I needed to add some thyme, celery salt, bay leaf and basil to boost the flavor of the broth.

    Reply

  138. I love the Carrabas soup and this one is just as good. Thank you for sharing. Soo easy to make and freezes easily for dinner another night. I may have to add little water, salt and pepper, and it’s just as if i made that night. New family favorite!

    Reply

  140. This soup is so good . Made a huge pot , ate for dinner and lunch at work . Kept well in fridge for a couple of days . Very filling . Will be making again

    Reply

  142. Delicious! I even put a handful of spinach in the bottom of my bowl, then the noodles (all I had on hand was whole grain small macaroni noodle;great) , then the soup! Oh, and we try not to eat potatoes…I used turnips!

    Reply

  143. I have this cooking on the stove now – what’s the easiest way to get the whole chicken out of the pot when it’s time?

    Reply

  144. Soup looks simple and delicious, full of flavor! This will become my family’s favorite soup. I don’t like pasta in soup so would make it without pasta and hopefully this will taste divine.

    Reply

  158. I made this today. Made homemade french bread to go with it. Was absolutely perfect! Wonderful to have on my snowy autumn day. Thanks for this recipe.

    Reply
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