This Sicilian chicken soup is inspired by Carrabba’s chicken soup recipe. It’s the kind of soup that feels like a hug in a bowl, perfect for chilly nights or when you need a little comfort food. Made all in one-pot with chicken thighs, veggies, and ditalini pasta.

italian chicken soup in white bowl this recipe

Carrabba’s Chicken Soup Recipe

There is no doubt that we are a HUGE soup loving family. I grew up eating soups and borscht as a kid. It was a staple in our household. Now I make soup for my own kids pretty much year round.

In the colder months, I like to make broccoli cheddar soup, chicken stew with butternut squash, and creamy chicken chili. In the warmer months, I stick to lighter soups, such as chicken orzo soup recipe. All three of my kids absolutely love soup so that gives me even more motivation to make it.

This Italian chicken soup recipe is somewhat in between. It’s inspired by Carrabba’s Mama Mandola’s Chicken Soup Recipe. Made with chunky veggies, shredded chicken, and plenty of delicious homemade broth.

The best part is that it’s a dump and go type of recipe. Basically, you load up your soup pot with all the ingredients and let your stovetop do all the work. It does not get easier than that!

close up italian chicken noodle soup

Carrabba’s Shredded Chicken Soup Ingredients

  • Chicken Thighs – you want bone-in-skin-on thighs. If you were going to splurge on anything in this recipe, splurge on good quality chicken. I like to buy organic or pasture-raised chicken whenever I can. That way you’ll get the best flavor out of the chicken.
  • Veggies – onions, celery, carrots, bell pepper, and potatoes
  • Canned Tomatoes – no salt diced tomatoes are what you want. If using salted tomatoes cut down on salt.
  • Aromatics – dry bay leaves and fresh garlic
  • Chicken Stock – I love using a combination of store chicken stock plus water to make a quick soup. Just make sure it’s low-sodium, otherwise, you’ll have to cut down on salt.
  • Salt – it’s very important to season the soup well from the start since everything basically gets added in at the same time. See my detailed note in the recipe about the salt.
  • Pasta – ditalini pasta is typically used in rustic Italian soups. A good substitute would be tubetti or orzo pasta.
  • Parsley – fresh parsley is ideal. Don’t like parsley? Try fresh basil.
ingredients for italian chicken soup recipe

How Do You Make a Good Soup?

It all starts with chicken. Preferably high quality organic, pasture-raised, or grass-fed chicken.

I personally love to use an entire chicken for homemade broth when possible. However, when I’m in the rush, bone-in-skin-on chicken thighs are my go-to.

Chicken thighs cook quickly and the meat is always tender. So you can use them to make the broth and then shred the meat to use in soup.

The broth is always perfect with just the perfect amount of body and savory flavor.  

How to Make Sicilian Chicken Soup

Step 1: In a large soup pot, at least 6-quart, combine the chicken, onions, celery, carrots, bell pepper, potatoes, tomatoes, bay leaves, garlic, stock, and water.

Cover and bring to a boil. Reduce heat and simmer partially covered until chicken is tender about 30 minutes.

step by step on how to make italian chicken soup

Step 2: Remove chicken from the pot and set aside. Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender. 

shredded chicken soup in dutch oven

Step 3: Shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. 

Step 4: Discard the bay leaves. Stir in parsley and serve.

mama mandola's chicken soup recipe

Tip: Love thicker chicken soup? Simply put a tablespoon of flour into a small bowl and stir in 2-3 tablespoons of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

More Ways to Add Flavor

Add more flavor to your chicken soup by adding dried parsley, onion powder, or garlic powder. I recommend adding 1/2 to 1 full teaspoon.

Another great way to add more flavor is to add a splash of vinegar (any kind) or a squeeze of fresh lemon juice. 

Sides for this Chicken Soup Recipe

The possibilities are endless when it comes to serving chicken soup. My simple go-to is always soup with some crusty sourdough garlic bread or gluten free cheese bread.

Or you can definitely make a complete meal out of the soup with some of these satisfying sides:

italian chicken noodle soup in white bowl

How to Store Leftover Shredded Chicken Soup

Store leftover soup in an airtight container in the fridge for 4-5 days. Or, freeze it for up to 3 months. If you plan on having leftovers, I recommend omitting the pasta. It will absorb the liquid and become mushy as it sits.

To serve, thaw frozen soup in the fridge overnight. Then, reheat in the microwave or in a pot over medium heat on the stove. Boil a fresh batch of pasta if needed, and stir it in just before serving.

Watch: How to Make Italian Chicken Soup

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italian chicken noodle soup in white bowl

Sicilian Chicken Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 71 reviews
  • Author: Katya
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: Italian
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Description

Chicken soup has never been easier! Warm up with a huge bowl on a cold winter day.  All from scratch with tender chunks of veggies, ditalini pasta, and shredded chicken.  Yum!

Ingredients

Units Scale
  • 4 bone-in-skin-on chicken thighs, 2 pounds
  • 1 medium onion, chopped, about 1 cup
  • 3 celery ribs, chopped, about 2 cups
  • 3 medium carrots, chopped, about 1 1/2 cups
  • 1 large yellow bell pepper, chopped
  • 2 medium russet potatoes (1 pound), peeled and cut into 3/4-inch cubes
  • 4 cloves garlic, chopped
  • 1 (14.5 oz) can no-salt diced tomatoes
  • 2 dry bay leaves
  • 1 Tbsp. kosher salt
  • 1 (32. oz) carton low-sodium chicken stock
  • 4 cups water (or chicken stock)
  • 1/2 cup dry ditalini pasta
  • 1/2 cup fresh chopped Italian parsley
  • Fresh black pepper, to taste

Instructions

  1. In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
  2. Add chicken stock and water. Season to taste with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender and easily falling off the bones. Remove chicken from the pot with a pair of tongs.
  3. Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Don’t forget to stir the soup couple times so the pasta does not stick.
  4. Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. Taste the veggies, especially the potatoes for doneness.
  5. Discard the bay leaves. Stir in parsley and serve.

Notes

  • Chicken: Another option is to use chicken drumsticks. I do not recommend chicken breast for this recipe. 
  • Salt: I’m always hesitant to indicate the amount of salt in recipes since not all salt is created equal.  But it’s really important that this soup is seasoned well. I recommend starting with 1 tablespoon of kosher salt and then tasting the soup before adding the pasta. If it’s lacking salt, add a little more to taste. 
  • Spiciness: Carrabba’s chicken soup recipe has a spicy taste to it. If you like, add 1 1/2 teaspoons of black pepper to the soup for a spicy taste. 
  • Original recipe: Original recipe that I published in 2015 called for split chicken breast. However, after re-testing the recipe numerous times I found that it was lacking some flavor. Therefore the new and improved recipe is made with bone-in chicken thighs. The rest of the recipe did not change.

Nutrition

  • Serving Size:
  • Calories: 260
  • Sugar: 4.6 g
  • Sodium: 177.3 mg
  • Fat: 4.1 g
  • Carbohydrates: 19.9 g
  • Protein: 34.7 g
  • Cholesterol: 103.4 mg