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Sicilian Chicken Soup this gorgeous soup is full of flavor, this will become an family favorite. This copycat Carrabba’s recipe tastes just like the original.
Do you have a “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.
Love Siclian inspired dishes? Be sure to check out a few of my other favorites: Sicilian Pasta with Almonds and Anchovies, Sicilian Baked Eggs and Sicilian Pizza. You can make your meal even more authentic with Sicilian Olive Oil and Oregano
Want the slow cooker version? Click here for Slow Cooker Sicilian Chicken Soup
Authentic Sicilian Chicken Soup with a peppery broth, fresh vegetables and tender most chicken.
- 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
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.*
Recipe from Carrabba's Italian Grill Recipes from Around Our Family Table
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.