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.