Carrabba's Chicken Soup Recipe: Silky Broth

Making the Carrabbas chicken soup recipe

The very first time I walked into a Carrabba’s, I didn't go for the steak or the pasta. I was drawn in by the steam rising from a bowl of Mama Mandola’s soup. The aroma was a punchy mix of garlic, spicy red pepper, and earthy oregano that seemed to cut right through the rainy afternoon.

I remember the first spoonful: it wasn't just salty water; it was thick, rich, and had a back of-the throat heat that made me want to keep eating.

I spent months trying to get that specific "thick but not creamy" texture right. I realized that the secret isn't just the ingredients; it's the sequence. You can't just throw everything in a pot and hope for the best.

You need the chicken skin to render slightly, the potatoes to release just enough starch to bind the broth, and the green bell pepper yes, the green pepper to add that specific Sicilian bite.

We’re going to walk through how to make this soup so it tastes exactly like the one you get at the restaurant, but better, because your kitchen will smell like an Italian villa for hours.

Trust me, once you see those fat coins of carrots and the way the Pecorino Romano melts into the spicy broth, you’ll never look at a canned soup the same way again.

Why This Recipe Works

• Collagen Extraction: Using 1.5 kg of bone in, skin on chicken thighs ensures the 2.5 liters of stock transforms into a velvety, body rich liquid as the natural gelatin melts during the simmer.
• Starch Emulsification: Russet potatoes are high in starch; as they soften, tiny particles break off into the broth, creating a naturally thickened texture without needing a flour roux.
• Aromatic Layering: Sautéing the diced onion and green pepper in olive oil first creates a flavor base known as a soffritto, which anchors the spices.
• Heat Integration: The 1 tsp of crushed red pepper flakes infuses the fat in the chicken and oil, distributing a consistent, warm tingle throughout the entire 7 servings.

The stovetop method remains my favorite because it allows the broth to reduce slightly, intensifying the flavors. If you're in a rush, the Instant Pot is a lifesaver, but you lose a bit of that "shimmer" on top of the broth that comes from a slow, steady simmer on the stove. This soup is a fantastic follow up if you've recently made a Roasted Basil Chicken recipe and have extra herbs or chicken parts lying around.

Component Analysis

The choice of Russet potatoes over Yukon Golds is deliberate here. While Yukons are buttery, they hold their shape too well. For that authentic Carrabba's feel, we want the edges of the potatoes to look a bit "shaggy," which tells you the starch has successfully migrated into the liquid. It's a similar technique to the one I use in my Mcalisters Chicken Tortilla recipe, where the starch from the corn creates that signature mouthfeel.

Ingredients and Substitutes

• 1.5 kg bone in, skin on chicken thighs: Why this? Essential for deep broth flavor and moisture.
  • Substitute: Chicken drumsticks work, but use 2 kg to account for the higher bone to meat ratio.
• 2.5 liters low sodium chicken stock: Why this? Provides a consistent savory base without over salting.
  • Substitute: 2.5 liters of water with 5 bouillon cubes if you're in a pinch.
• 475 ml filtered water: Why this? Prevents the broth from becoming too salty as it reduces.
  • Substitute: Extra stock if you prefer a very salt forward soup.
• 1 large yellow onion: Why this? Provides the foundational sweetness.
  • Substitute: A white onion or two large leeks (white parts only).
• 3 large stalks celery: Why this? Adds a necessary earthy, herbal note.
  • Substitute: 1/2 tsp celery seeds if you're out of fresh stalks.
• 3 medium carrots: Why this? Adds visual contrast and natural sugar.
  • Substitute: Parsnips for a more peppery, woody flavor.
• 3 large Russet potatoes: Why this? Breaks down slightly to thicken the soup naturally.
  • Substitute: Idaho potatoes or any high starch baking potato.
• 1 green bell pepper: Why this? The "secret" ingredient for that specific Sicilian flavor profile.
  • Substitute: A Poblano pepper for a deeper, smokier heat.
• 4 cloves garlic: Why this? Provides the aromatic punch typical of Italian cooking.
  • Substitute: 1 tsp garlic powder, though fresh is significantly better.
• 200g ditali pasta: Why this? Small shape fits perfectly on a soup spoon.
  • Substitute: Small shells or even orzo pasta.
• 1 tsp crushed red pepper flakes: Why this? Gives the soup its famous signature warmth.
  • Substitute: 1/2 tsp cayenne pepper if you want heat without the flakes.
• 1 tsp dried oregano: Why this? The primary herb that defines the Carrabba's scent.
  • Substitute: 1 tbsp fresh oregano, chopped finely.
• 1/4 cup fresh parsley: Why this? Brightens the heavy flavors at the end.
  • Substitute: Fresh cilantro (though this will change the flavor profile to be more Latin).
• 1 tbsp olive oil: Why this? To sauté and release the flavors of the aromatics.
  • Substitute: Avocado oil or any neutral cooking oil.
• 2 tbsp freshly grated Pecorino Romano: Why this? Adds a sharp, salty finish that ties everything together.
  • Substitute: Parmesan Reggiano for a milder, nuttier finish.

step-by-step Instructions

1. Sauté the aromatics. Heat the 1 tbsp olive oil in a large heavy bottomed pot over medium heat. Add the diced onion, sliced celery, and diced green pepper. Cook for 6 minutes until the onions are translucent and the pepper smells fragrant.
2. Bloom the spices. Stir in the minced garlic, 1 tsp crushed red pepper flakes, and 1 tsp dried oregano. Note: Toasting these in the oil for 1 minute releases their essential oils for a deeper flavor.
3. Sear the chicken. Place the 1.5 kg chicken thighs into the pot, skin side down. Sizzle for 4 minutes until the skin starts to render some fat.
4. Deglaze and simmer. Pour in the 2.5 liters of chicken stock and 475 ml of filtered water. Use a wooden spoon to scrape up any browned bits from the bottom. Bring to a boil, then reduce to a gentle simmer.
5. Add root vegetables. Toss in the carrot coins and the 3 cubed Russet potatoes. Note: Adding them now ensures they are perfectly tender by the time the chicken is cooked.
6. Simmer for depth. Let the soup bubble softly for 45 minutes uncovered. The liquid should reduce slightly and the chicken should be falling off the bone.
7. Remove and shred. Carefully lift the chicken thighs out of the pot. Remove and discard the skin and bones. Shred the meat into bite sized pieces using two forks.
8. Cook the pasta. While you shred the chicken, add the 200g ditali pasta directly into the boiling soup. Boil for 8-10 minutes until the pasta is al dente.
9. Reincorporate and season. Stir the shredded chicken back into the pot. Add the 1 tsp salt and 0.5 tsp black pepper. Taste the broth; it should be bold and spicy.
10. Final flourish. Stir in the 1/4 cup fresh parsley and the 2 tbsp Pecorino Romano cheese. The cheese will slightly emulsify, turning the broth silky and rich.

Solving Common Problems

Why Your Broth Lacks Depth

If your soup tastes like "hot chicken water," it’s usually because the chicken skin wasn't seared enough or the soup didn't simmer long enough to extract the collagen. The green bell pepper is also a major player here without it, the soup lacks the acidic backbone that makes the Carrabba's version famous.

Why Your Pasta Is Mushy

Pasta continues to absorb liquid as it sits. If you're not serving the entire pot immediately, the ditali will turn into sponges. The starch from the pasta can also make the broth too thick if overcooked. This is a common hurdle when making an Authentic Butter Chicken Recipe or other liquid heavy dishes timing is everything.

Common Mistakes Checklist ✓ Don't skip the green bell pepper; it provides the signature "zing" that defines this copycat. ✓ Always use bone in thighs; boneless breasts will become dry and won't add body to the broth.

✓ Wait to add the Pecorino until the very end to prevent it from clumping at the bottom. ✓ If prepping for later, cook the pasta separately and add it to individual bowls to keep it firm. ✓ Taste for salt only at the end; the stock reduces and becomes saltier as it cooks.

Chef's Tip: For an even deeper flavor, freeze your Pecorino Romano rinds. Drop a rind into the soup during the 45 minute simmer. It adds a massive hit of umami that salt alone can't replicate.

Scaling This Recipe

If you are scaling DOWN to a half batch: Use a smaller 4 quart pot. Reduce the simmering time by about 10 minutes, as the smaller volume heats faster. If you're using half an egg for any reason (though not in this recipe!), whisk it first and measure by weight.

If you are scaling UP for a crowd (2x): Only increase the salt and red pepper flakes to 1.5x initially; you can always add more, but you can't take it away. Use a large stockpot (12 quarts or more) to ensure the 5 liters of stock doesn't boil over.

Work in batches when searing the 3 kg of chicken to avoid steaming the meat instead of browning it.

Misconceptions About Italian Chicken Soup

One major myth is that all Italian soups start with a mirepoix of just onion, celery, and carrots. While that's the standard soffritto, Sicilian style soups like this often include bell peppers for a more robust, "peasant style" flavor profile.

The pepper doesn't make it a "pepper soup"; it acts as a flavor enhancer for the chicken.

Another common belief is that you should always cook the pasta in a separate pot of water. While that's great for preventing mushiness in leftovers, cooking the ditali in the soup allows the pasta to absorb the seasoned broth instead of just plain water.

It also releases starch into the pot, which is essential for that signature Carrabba's thickness.

Storage and Zero Waste

Storage Guidelines: This soup stays fresh in the fridge for up to 4 days. If you plan on freezing it, do so before adding the pasta. The potatoes and chicken freeze beautifully for up to 3 months.

When reheating, add a splash of water or extra stock, as the potatoes will have thickened the liquid further during storage.

Zero Waste Tips: Don't toss those celery leaves! Chop them up and mix them with the fresh parsley for the final garnish; they have a concentrated celery flavor that's incredible. If you have leftover bones after shredding the chicken, you can simmer them with onion peels and carrot tops for another 2 hours to make a "bonus" scrap stock for your next meal, perhaps a Hot Spicy Chicken recipe for a different flavor profile. Even the potato peels can be tossed in olive oil and salt and air-fried for a quick kitchen snack while the soup simmers.

High in Sodium