Description
Copycat Carrabba’s Spicy Chicken Soup is a delightful, hearty dish that brings the bold flavors of Italian-American cuisine into your kitchen. This easy recipe combines tender shredded chicken, vibrant vegetables, and a zest of spices for an unforgettable meal. Perfect for busy weeknights, this comforting soup can be prepared in just 30 minutes and is ideal for using up leftover chicken. Customize it with your favorite veggies or adjust the spice level to suit your palate.
Ingredients
Scale
- 1 1/2 celery ribs, diced
- 1 carrot, peeled and diced
- 1/2 yellow onion, diced
- 1 small russet potato, peeled and diced
- 1/2 red bell pepper, diced
- 1 (14 oz) can of chopped tomatoes, drained
- 5 cups water
- 2 cups chicken broth
- 3 tbsp olive oil
- 2 cups shredded chicken
- 2 cups cooked ditali pasta (or gluten-free alternative)
- 1 tbsp parsley
- 1 tbsp oregano
- 2 tbsp minced garlic
- 1/2 tsp red pepper flakes
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté celery, carrot, onion, red pepper, and potato for about 5-7 minutes until softened.
- Stir in minced garlic, parsley, oregano, and red pepper flakes; cook for an additional 2 minutes until fragrant.
- Add water and chicken broth; bring to a boil.
- Reduce heat to low; stir in shredded chicken and chopped tomatoes. Simmer for 10-15 minutes.
- Incorporate cooked ditali pasta (or gluten-free substitute) and heat through for another 5 minutes before serving.
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 360
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg