Why You’ll Love This Recipe
Carrabba’s Copycat Shredded Chicken Soup is a comforting, hearty dish inspired by the popular Italian restaurant. Featuring tender shredded chicken, fresh vegetables, and a savory broth, this soup brings warmth and flavor to the table. It’s perfect for chilly days, quick weeknight meals, or when you need a soothing, satisfying bowl of homemade comfort food.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breastsyellow onioncelerycarrotsgarliccrushed tomatoeschicken brothsaltblack pepperItalian seasoningdried orzo or small pastaolive oilparmesan cheese (for garnish)fresh parsley (optional, for garnish)
directions
Heat olive oil in a large pot over medium heat.
Add diced onion, celery, and carrots. Sauté until the vegetables are soft, about 5-7 minutes.
Add garlic and cook for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes, chicken broth, salt, pepper, and Italian seasoning.
Add chicken breasts to the pot and bring the mixture to a gentle boil.
Reduce heat to low, cover, and simmer for 25-30 minutes until chicken is fully cooked.
Remove chicken from the pot, shred it using two forks, and return it to the soup.
Add orzo or small pasta and cook for an additional 8-10 minutes until tender.
Taste and adjust seasoning if needed.
Serve hot, garnished with grated parmesan and chopped parsley if desired.
Servings and timing
This recipe yields approximately 6 servings.
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Variations
Use rotisserie chicken to save time.
Swap orzo with rice, ditalini, or any small pasta.
Add spinach or kale for extra greens.
Spice it up with red pepper flakes or a splash of hot sauce.
Include beans for added protein and texture.
storage/reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months in freezer-safe containers.
Reheat on the stovetop over medium heat or in the microwave until warmed through. Add extra broth or water if the soup has thickened.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs will add a richer flavor and remain tender.
What if I don’t have orzo?
Any small pasta like ditalini, acini di pepe, or even broken spaghetti works.
Can I make this soup in a slow cooker?
Yes, cook on low for 6-7 hours or high for 3-4 hours, then shred the chicken and add pasta in the last 20-30 minutes.
How do I make it dairy-free?
Simply omit the parmesan cheese garnish.
Can I add cream for a creamier texture?
Yes, stir in a splash of cream or half-and-half at the end for a richer version.
Conclusion
Carrabba’s Copycat Shredded Chicken Soup brings all the coziness of a beloved restaurant favorite into your own kitchen. With its tender chicken, vibrant veggies, and savory broth, it’s sure to become a go-to recipe when you need something comforting and delicious.
Print
Carrabba’s Copycat Shredded Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Italian‑American
Description
A comforting and flavorful shredded chicken soup inspired by the one served at Carrabba’s Italian Grill—brimming with tender shredded chicken, fresh vegetables, beans, herbs, and a rich tomato-based broth.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 6 cups low‑sodium chicken broth
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 (15 oz) can cannellini or Great Northern beans, drained and rinsed
- 1 cup fresh spinach, roughly chopped
- 1 tablespoon fresh lemon juice (optional)
- Grated Parmesan cheese and chopped fresh parsley for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté until softened, about 5–6 minutes.
- Add garlic and cook for another 1 minute until fragrant.
- Pour in chicken broth and diced tomatoes (with their juice). Stir in oregano, thyme, basil, salt, and pepper.
- Place the chicken breasts into the pot. Bring to a gentle simmer and cook until the chicken is cooked through, about 15–18 minutes.
- Remove the chicken breasts and transfer to a cutting board. Shred with two forks and return the chicken to the pot.
- Add the drained beans and chopped spinach. Stir and cook until the spinach is wilted and heated through, about 2–3 minutes.
- If desired, stir in fresh lemon juice for brightness. Taste and adjust seasoning.
- Ladle into bowls and top with a sprinkle of grated Parmesan cheese and chopped fresh parsley. Serve hot.
Notes
- For extra richness, substitute one chicken breast with an Italian sausage link (casings removed).
- Make it gluten‑free by ensuring broth and canned tomatoes are certified GF.
- To prep ahead, cook and shred the chicken in advance and store separately. Reheat soup, add shredded chicken, beans, and spinach just before serving.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Adjust thickness by adding more broth or mashing a few beans into the soup for a creamier texture.