Carrabba's Chicken Soup Recipe
Try this easy Carrabba’s Chicken Soup Recipe packed with chicken breast, veggies, pasta, olive oil, garlic, and a rich, savory broth.
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 lb 450 g boneless, skinless chicken breast or thighs
- 8 cups chicken broth low sodium preferred
- 1 cup small pasta ditalini, acini di pepe, or small shells
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- 2 tablespoons fresh parsley chopped
Optional finishing touches:
- Fresh lemon juice a squeeze at the end
- Grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until soft and translucent, about 4–5 minutes.
- Stir in garlic, carrots, and celery. Cook for another 3–4 minutes until fragrant.
- Add the chicken breasts or thighs whole.
- Pour in the chicken broth and bring to a gentle boil.
- Reduce heat and simmer for 20–25 minutes, until the chicken is cooked through.
- Remove the chicken, shred it using two forks, and return it to the pot.
- Add pasta, salt, pepper, oregano, and basil.
- Simmer for 8–10 minutes, until pasta is tender.
- Stir in fresh parsley and taste for seasoning.
- Finish with a squeeze of lemon juice if desired.