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!
- 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
- In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- 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.
- 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.
- 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.
- Discard the bay leaves. Stir in parsley and serve.
- 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.
- 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
Keywords: chicken noodle, chicken soup, winter, comfort food, dump and go