Sicilian Chicken Soup

Do you have a “to-go-to” restaurant? You know a place when you walk in, it feels like home?
Where you pretty much love most of the menu and the staff become your second family?
We do, Carrabba’s Italian Grill.
For several years, this was our Friday night date night place. In fact we frequented there so much, Kelli the owner became one of my dearest friends. She recently moved to FL and we were so sad to see her go and envious of her new Carrabba’s friends and family. Hopefully they know how lucky they are to have her!
One of my favorite dishes at Carrabba’s is Mama Mandola’s Sicilian Chicken Soup, so here is the recipe straight from one of my favorite restaurants.
Cheers to making great friends, while eating delicious food.
XOXO San

Want the slow cooker version? Click here for Slow Cooker Sicilian Chicken Soup

Sicilian Chicken Soup

Prep Time: 25 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 55 minutes

Yield: 10-12

Sicilian Chicken Soup

Authentic Sicilian Chicken Soup with a peppery broth, fresh vegetables and tender most chicken.

Ingredients

  • 1 whole chicken, 4-5lbs, giblets removed
  • 1 yellow onion, finely chopped
  • 4 celery ribs, diced
  • 3 carrots or 12 mini carrots, diced
  • 2 red bell peppers, diced
  • 2 medium russet potatoes, peeled and diced into ½ -inch diced, you may use any baking potato
  • 1 – 14.5 ounce can diced tomatoes
  • ½ cup fresh flat-leaf Italian parsley
  • 5 garlic cloves, chopped, I use my garlic press
  • Kosher salt and black pepper, to taste
  • ½ lb. ditalini pasta

Directions

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 sauce pan 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 serve the soup with the noodles on the side, letting each person add the amount of noodles they want.*

Notes

Recipe from Carrabba's Italian Grill Recipes from Around Our Family Table

http://www.adashofsanity.com/2014/03/sicilian-chicken-soup/

Kids Review: The kids love this soup. The chicken is the star for them and then some extra noodles with a ton of parmesan cheese.

Comments

  1. says

    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.

  2. Shauna says

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

  3. says

    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!

    • Sandra says

      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

  4. says

    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.

  5. says

    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!

    • Sandra says

      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

  6. says

    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 :)

  7. says

    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!

  8. says

    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

  9. Steph Lewis says

    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?

    • Sandra says

      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

  10. says

    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

  11. says

    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.

  12. says

    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!

  13. Jacki B says

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

  14. Carolyn says

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

  15. Carolyn says

    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:))

  16. Wendy says

    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!!

  17. Mrs K says

    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.

  18. Linda says

    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.

    • Sandra says

      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

  19. nancy says

    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.

    • Sandra says

      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

  20. Denise M says

    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!

  21. says

    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.

  22. Jessica says

    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!

  23. Jayne says

    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 !

  24. Carole says

    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.

  25. Michelle Sheret says

    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!!

  26. Krystal Crawford says

    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.

  27. Jake says

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

  28. Cheri McPhee says

    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.

    • Sandra says

      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

  29. Jessica L says

    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!

  30. Terry says

    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.

  31. Jen says

    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:)

  32. Rebecca Kell says

    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.

  33. Rachel says

    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.

  34. says

    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!!!!

  35. Katie says

    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!

  36. Maureen says

    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!

  37. Noelle says

    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!

  38. Cindy says

    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?

    • Sandra says

      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

  39. Heather Sullivan says

    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?

    • Sandra says

      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

  40. Pat says

    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.

  41. Ally Lavo says

    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?

    • Sandra says

      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.

  42. Susan Greer says

    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!

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