You know those days when you’re just chilled to the bone? Or maybe you feel a little sniffle coming on. You need something that feels like a warm hug in a bowl, but also has a little kick to wake you up.
That’s this soup. This is my take on the amazing spicy chicken soup from Carrabba’s, and I’m going to show you how to make it perfectly at home. It’s way easier than you think, and it’ll make your whole house smell incredible.
What You’ll Need
Getting your ingredients ready first is, like, the number one rule of not losing your mind in the kitchen. It’s called “mise en place” if you want to be fancy, but I just call it “getting your stuff together.” This soup is all about simple, good ingredients.
Here’s the thing, the quality of your chicken broth really matters here. If you can, use a good low-sodium brand so you can control the saltiness yourself. It makes a huge difference, trust me.
| Ingredient | Amount |
|---|---|
| Boneless chicken breast | 1 lb |
| Good chicken broth | 8 cups (2 quarts) |
| Yellow onion | 1 large |
| Carrots | 2 medium |
| Celery stalks | 2 medium |
| Garlic cloves | 4-5 cloves |
| Olive oil | 2 tablespoons |
| Ditalini pasta | ½ cup (or orzo) |
| Crushed red pepper | ½ to 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Fresh parsley | ¼ cup, chopped |
The Tools for the Job
You don’t need a bunch of fancy gadgets for this. A good, heavy pot is your best friend here because it holds heat evenly and keeps the soup from scorching on the bottom. Nobody likes burnt soup.
| Tool | Purpose |
|---|---|
| Large pot or Dutch oven | For making the soup |
| Cutting board | For chopping veggies |
| Chef’s knife | A sharp one! |
| Wooden spoon | For stirring |
| Small pot | For cooking pasta |
| Two forks | For shredding chicken |
How to Make Carrabba’s Spicy Chicken Soup
Alright, let’s get into it. The magic of this soup is building layers of flavor. We’re not just dumping everything in a pot and hoping for the best. Follow these steps, and you’ll be golden.
Step 1: Prep Your Veggies
First things first, chop up your onion, carrots, and celery. You want them to be in small, bite-sized pieces. Then, mince up your garlic cloves. (Pro tip: Smash the garlic clove with the side of your knife first, the peel comes right off). Keep the garlic separate from the other veggies for now.
Step 2: Get the Flavor Started
Put your big pot on the stove over medium heat. Add your two tablespoons of olive oil. Once it’s warm and shimmery, toss in the chopped onion, carrots, and celery. Stir them around and let them cook for about 5-7 minutes. You want them to get soft, not browned. This part builds the sweet, earthy base of the whole soup.
Step 3: Wake Up the Spices
Now, add your minced garlic, the dried oregano, and the crushed red pepper flakes. Stir everything constantly for about one minute. You’ll smell it immediately—it’s amazing. This quick toast in the hot oil makes the spices way more flavorful than just dumping them into the broth.
Step 4: Add the Liquids and Chicken
Pour in all 8 cups of your chicken broth. Scrape the bottom of the pot with your wooden spoon to get any tasty browned bits off. Add your salt and black pepper, then gently place the whole chicken breasts into the pot. Turn the heat up and bring it to a gentle simmer.
Step 5: Cook the Chicken
Once it’s simmering, turn the heat down to low, put the lid on, and let it cook for about 20-25 minutes. The chicken needs to be cooked all the way through. Don’t boil it hard, or the chicken will get tough and rubbery. A gentle simmer is all you need.
Step 6: Cook the Pasta (Separately!)
While the chicken is cooking, fill a small pot with water and bring it to a boil. Salt the water, then add your ditalini pasta. Cook it according to the package directions, but maybe a minute less so it’s a little firm (al dente). Drain it and set it aside. I’ll tell you why we do this in the pro tips section below.
Step 7: Shred the Chicken
Carefully take the cooked chicken breasts out of the soup and put them on a plate or cutting board. Let them cool for just a minute so you don’t burn your fingers. Then, use two forks to pull the chicken apart into shreds. You can make them as big or as small as you like.
Step 8: Put It All Together
Put the shredded chicken back into the soup pot. Give it a good stir. Taste the broth right now and see if it needs more salt, pepper, or maybe a little more red pepper flake if you like it extra spicy. This is your soup, so make it taste good to you!
Step 9: Serve It Up
To serve, put a spoonful of the cooked pasta into each bowl. Then, ladle the hot soup over the top. Sprinkle with some fresh chopped parsley. This keeps the pasta from getting mushy and makes every bowl perfect.
Pro Tips From My Kitchen
I’ve made this soup more times than I can count, and I’ve learned a few things that really take it from good to great. These are the little secrets that restaurants use.
Tip #1: Cook the Pasta on the Side
I know it seems easier to just throw the pasta into the soup pot to cook. Please don’t do it. If you cook the pasta in the soup, it will soak up way too much broth and get fat and mushy, especially when you store leftovers. By cooking it separately and adding it to each bowl when you serve, every single bowl of soup is perfect, even days later.
Tip #2: Don’t Rush the Veggies
The first step of softening the onion, carrots, and celery—called a mirepoix—is the foundation of your soup’s flavor. If you rush it and the heat is too high, they’ll brown instead of “sweating.” You want to gently cook them until they are soft and sweet. This can take a good 7-8 minutes. Be patient. It’s worth it.
Tip #3: The Easiest Way to Shred Chicken
Shredding chicken with two forks is classic, but if you’re in a hurry, there’s a faster way. Put the warm, cooked chicken breasts in a bowl and use a hand mixer on low speed. It will shred the chicken perfectly in about 15 seconds. It feels like cheating, but it works so well. Just make sure the bowl is deep enough so chicken doesn’t fly everywhere.
Tip #4: Taste and Adjust at the End
A recipe’s seasoning is just a starting point. The saltiness of your broth, the sweetness of your carrots—it all changes things. Before you serve, take a small spoonful of the broth and taste it. Does it need more salt to make the flavors pop? A bit more pepper for a kick? This final adjustment is what makes it taste like your cooking, not just a recipe you followed.
Substitutions and Fun Variations
One of the best things about soup is that you can totally mess with it and make it your own. Don’t have something? Don’t worry.
- Different Pasta: No ditalini? No problem. Orzo is a great substitute. Small shells or even broken spaghetti pieces work too. Anything small will do the trick.
- Add More Veggies: Want to clean out the fridge? Throw in some chopped zucchini or a handful of spinach at the end. Kale is also great, but add it with the chicken so it has time to get tender.
- Make it Creamy: For a richer soup, you can stir in a splash of heavy cream or half-and-half right at the very end (with the heat off).
- Herb Swaps: If you don’t have fresh parsley, a little dried will do. You could also add a bay leaf to the broth while it simmers for a deeper flavor (just remember to take it out before serving).
Make-Ahead and Storage Tips
This soup is honestly even better the next day. The flavors all get to know each other and meld together in the best way.
Making It Ahead:
You can make the entire soup (without the pasta!) up to 3 days in advance. Just let it cool down and store it in an airtight container in the fridge. When you’re ready to eat, reheat it on the stove until it’s nice and hot. Cook your pasta fresh right before you serve.
Storing Leftovers:
Store the soup and the pasta in separate containers in the refrigerator. They’ll last for about 4 days. If you store them together, the pasta will drink up all your delicious broth and turn to mush. Don’t let that happen. You can also freeze the soup (again, without the pasta) for up to 3 months.
Frequently Asked Questions
Q1. Can I use chicken thighs instead of breasts?
Ans: Absolutely! Chicken thighs have more fat and will make the soup even richer and more flavorful. Just cook them the same way and shred them.
Q2. My soup seems too thin. How can I thicken it?
Ans: This soup is meant to be brothy, but if you like it thicker, you can simmer it a little longer with the lid off to let some water evaporate. You could also mash a few of the carrots against the side of the pot to release their starches.
Q3. Is this soup really spicy?
Ans: You control the spice! Half a teaspoon of red pepper flakes gives it a gentle, warming heat. If you love spicy food, use a full teaspoon or even more. If you’re sensitive to heat, start with just a quarter teaspoon.
Q4. Can I use leftover cooked chicken, like from a rotisserie chicken?
Ans: Yes, this is a great shortcut! Just skip the step of cooking the chicken in the broth. Sauté your veggies, add the broth and spices, let it simmer for about 15-20 minutes for the flavors to develop, and then add your shredded rotisserie chicken at the end to heat it through.
Wrapping Up
See? You can totally make a restaurant-quality soup right in your own kitchen. It just takes a little time and a few simple tricks. There is nothing better than sitting down to a warm bowl of this spicy chicken soup that you made yourself.
Now it’s your turn. Give this recipe a try and let me know how it goes in the comments below. Did you add any fun ingredients? Did your family love it? I’d love to hear all about it. Happy cooking
