What’s one of the best restaurant soups that’s even better made at home?! In my opinion, it’s Carrabba’s Spicy Sicilian Chicken Soup. It’s actually now called Mama Mandola’s Chicken Soup on the menu but it’s the same soup. It’s the perfect hearty meal or side dish! The spice level is adjustable, and it’s full of flavor from the chicken, vegetables, and seasonings. It’s one of my all-time favorite soups!
I crave this soup and it’s one of my favorites but we don’t go to Carrabba’s very often. That’s why it’s so great to have this recipe when the craving hits. This soup recipe is similar to a traditional chicken soup but with even more flavor and that hint of spice! Add some warm bread on the side and you’ll be in heaven! I will admit, I’m a bit of a wimp when it comes to spice but this soup has just the right amount. If you want a totally mild version, you can always leave out the red pepper flakes.
Ingredients in Carrabba’s Spicy Sicilian Chicken Soup:
- 3 tbsp olive oil
- 2 celery ribs
- 3 carrots
- 1 yellow onion
- 1 russet potato
- 1/2 cup red bell pepper
- 4 garlic cloves
- 1 and 1/2 pounds chicken breast (or thighs)
- 1 (14.5 oz) can of petite diced tomatoes
- 2 tbsp fresh parsley
- 1 tbsp dried oregano
- 1/2 tsp red pepper flakes
- 4 cups water
- 4 cups chicken broth
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 and 1/2 cups ditalini pasta (or shape of your choice)
I know it looks like a long list of ingredients but this chicken soup is actually really easy to make. And dare I say – making it fresh at home tastes even better than in the restaurant! (shhh!) Most of the work in this recipe is just cutting the vegetables. Once you’ve done that, you’re ready to start cooking.
I like to sauté the onion, celery, bell pepper, and carrots first to really bring out the flavor. If you’re in a hurry, you could skip this step and just add everything to the pot at once (except the pasta).
After cooking the veggies, the rest of the ingredients to into the pot. Just leave out the pasta at this point.
Once the ingredients are in the pot, bring it to a simmer for about 40 minutes. Then you’ll pull out the chicken pieces, shred it, return it to the the pot and add in the pasta.
Boil again to cook the pasta according to the time for your specific pasta. I like to use ditalini pasta since that what the original soup uses but you can use any pasta shape you like. Once the pasta is done, you’ve officially made your own (even better) version of Carrabba’s Spicy Sicilian Chicken Soup!
Carrabba's Spicy Sicilian Chicken Soup (Aka: Mama Mandola's Chicken Soup)
- 3 tablespoons olive oil
- 3 celery ribs (cut into slices)
- 3 carrots (peeled and cut into slices)
- 1 small yellow onion (diced)
- 1/2 cup red bell pepper (diced)
- 1 and ½ pounds chicken breast
- 4 garlic cloves (minced)
- 1 russet potato (cut into ½ inch cubes)
- 1 can of petite diced tomatoes (14.5 ounce)
- 2 tablespoons fresh chopped parsley
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes (omit for a mild version)
- ½ teaspoon black pepper
- 1 tablespoon salt
- 4 cups water
- 4 cups chicken broth
- 1 and ½ cups ditalini pasta
- Heat a large pot over medium heat and add in the olive oil, celery, carrots, onion, bell pepper. Sauté for about 10 minutes until the vegetables just start to soften.
- Add in the: chicken breast (I like to cut mine in half to make shredding easier), garlic, potatoes, can of tomatoes, parsley, oregano, red pepper flakes, salt, and pepper, water, and chicken broth. Bring this to a full boil for about a minute then lower to a low simmer for 45 minutes - covered.
- After the 45 minutes, pull out the cooked chicken and shred. You can just pull it apart using 2 forks. Add the chicken back to the pot along with your pasta and bring to a full boil again. Cook for the amount of time needed for your pasta. (Ditalini is typically about 10 minutes)
- We like to serve our soup with a little extra parsley on top and a few pieces of bread for dipping.
- We love to make this super easy focaccia bread to go with this soup!
- The red pepper flakes give this soup a slight spice. Feel free to adjust. You can leave it out completely for a milder version or add extra if you like things spicier.
- If you plan on storing left overs, I would cook the pasta in a separate pot of water and just add it to each bowl when serving. If you store pasta in the soup, it can get too mushy.
- Feel free to try different cuts of chicken in this recipe if you prefer. Dark meat would work just as well.
- A tablespoon of salt seems like a lot but keep in mind that pasta and potatoes absorb a lot of sodium so the soup won't taste "salty". But feel free to adjust if you are sensitive to sodium.
- To make this in the slow cooker, just add all of the ingredients to the slow cooker (with the exception of the pasta). Cook on low for 6 hours then shred chicken and add in cooked pasta to serve.
Other recipes you might like:
- One Pot Italian Chicken and Orzo
- Sausage and Tortellini Soup
- Sheet Pan Lemon Chicken, Potatoes, and Croutons
- Easy Rosemary Focaccia Bread
- Easy Italian Bread