Carrabba’s copycat recipe for Sicilian Chicken Soup is simple & gorgeous. Full of flavor, this will become a family favorite.
This Sicilian Chicken Soup is a delicious household staple. It’s flavorful and super easy to make. Perfect for sick days, cold wintery nights, and every meal in between, this soup can satisfy any and every craving! What’s not to love?
This Sicilian Chicken Soup is from our family’s to-go-to place. Do you have a “go-to” restaurant? You know a place when you walk in, it feels like home? Our family does – it’s Carrabba’s Italian Grill. Every Friday {or almost every Friday} we go – yes, all 7 of us. The kids love their kids’ menu which includes steak! And well I am in love with the arancini and this Sicilian Chicken Soup. Sadly, they are getting rid of the arancini. BOO!!!! When we arrive they know us all by name and in fact, we celebrate most of our special occasions there and it is like celebrating with extended family.
We sit up at the bar top watching the kitchen, a bonus is that you get a bit of an appetizer from the kitchen. The kids love watching their pizzas being made and of course, we ask for a side of alfredo to dip their delicious bread in.
The first thing I fell in love with besides the chocolate lovers’ dream dessert was this Sicilian Chicken Soup. And I have been known just to go and get a bowl to go because I love it that much.
And I love that I don’t have to add the noodles, making this gluten-free for my daughter Jersey. So this is a soup that the whole family can enjoy!
A few years back the owner at the time Kelli gave me a copy of their cookbook and this was the first recipe that I made from it. We have made it several times since then. You will want to season this soup to taste because it is a peppery soup but my kids prefer a little less pepper, so I adjusted it to their taste – so if you want to kick it up a notch, add some additional pepper.
So cheers to making great friends, while eating delicious food and being able to make some of our restaurant favorites at home.
XOXO San
How do you make Chicken Soup?
In a large soup pot place whole chicken, onion, red peppers, celery, carrots, potatoes, diced tomatoes with their juices and then add enough cold water to cover by 1 inch.
Over high heat bring to a boil.
Then add parsley, garlic, 1 tablespoon of salt and pepper.
Reduce the heat to medium-low, cover partially with a lid.
Let it simmer for 2 hours, or until chicken is falling off the bone.
Remove chicken and let it cool, for 30 minutes or until cool to the touch.
Reduce heat to low and let the soup continue to simmer.
Remove all the meat from the chicken and shred the chicken into large pieces.
Discard the skin and bones.
In a medium saucepan cook pasta as directed on box. Drain well and set aside in a bowl.
Using a potato masher, mash the soup around a few times, letting some of the potatoes get a little smashed.
I don’t try too hard on this, I just mash 2-3 times and call it good.
Add the shredded chicken and noodles to the pot.
**We actually like to serve the soup with the noodles on the side, letting each person add the number of noodles they want.**
You can also make this in the slow cooker, with my recipe for Slow Cooker Sicilian Chicken Soup.
Need ideas to makes this a complete meal? Check out of favorite sides with this Chicken Soup, especially the dessert!
- Garlic Bread Sticks
- Chopped Salad
- German Chocolate Cake Cookies or
- German Chocolate Cake
Love soup and want to add to your collection, try out any of these!
- Sicilian Chicken Tortellini Soup
- Creamy Tuscan Soup
- Tuscan Tortellini Soup
- Olive Garden Zuppa Toscana
- Chicken Pot Pie Soup
- Slow Cooker Authentic Tortilla Soup
- 30 Minute Thai Chicken Soup.
Don’t forget to pin this recipe for SICILIAN CHICKEN SOUP to your favoritePinterestboard for later.
Instant Pot Sicilian Chicken Soup
Prep: 10 minutes mins
Cook: 25 minutes mins
Total: 1 hour hr 5 minutes mins
Inspired by a Carrabba's recipe this Instant Pot Sicilian Chicken Soup is easy to make and incredibly delicious.
ByBy: Sandra
Print Pin Rate
Ingredients
- 1 3 lbs whole chicken giblets removed
- 1/2 teaspoon pepper
- 1 tablespoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons oregano
- 1 1/2 cups diced yellow onion
- 1 1/2 cups diced celery ribs
- 1 1/2 cups diced carrots
- 1 red bell pepper diced
- 2 medium russet potatoes peeled and diced into 1/2 -inch diced, you may use any baking potato
- 14.5 ounces canned diced tomatoes
- 1/4 cup fresh flat-leaf Italian parsley chopped
- 5 garlic cloves minced, I use my garlic press
- 4-6 cups chicken broth
- 1 tablespoon chicken bullion
- 4 cups water
- 1/2 pound ditalini pasta
Instructions
In a small mixing bowl combine the salt, pepper, onion powder, garlic powder, and oregano – mix.
Pat the chicken dry; then rub the sseasoning all over the chicken and place in the bottom of the Instant Pot.
Add 4 cups of chicken broth, 4 cups of water, chicken bullion, parsley and bay leaf to the Instant Pot.
Place the lid on the pressure cooker and set the pressure regulator to "sealing". Program the cooker to pressure cook for 20 minutes at high pressure.
After cooking the soup, wait 15 minutes before quickly releasing the pressure. This helps prevent excessive steam and broth from spitting out of the valve. Be cautious when releasing the steam! Alternatively, you can allow the pressure to release naturally, but this will take some time.
Use tongs or a slotted spoon to remove the chicken from the pot and transfer it to a plate. Allow it to cool for about 15-20 minutes until it's easy to handle to remove the bones and skill and cut up the meat.
Once you remove the chicken, add celery, carrots, red pepper, onion, diced tomatoes, and potatoes to the broth. Add more chicken broth until the pot measures 8 cups. This could take anywhere from 1-3 additional cups of chicken broth.
Cover the pressure cooker with the lid and set the pressure regulator to "Sealing". Program the cooker to pressure cook for 5 minutes at high pressure. After cooking the soup, wait 10 minutes before quickly releasing the pressure.
While vegetables are cooking, boil and prepare noodles according to package directions. And shred the chicken.
Once you have released the pressure from the Instant Pot, using a potato masher, mash the soup around a few times. Add the shredded chicken and stir together. You can add the noodles at this time as well, but we like to serve noodles on the side so that each person can add the amount they desire and then the noodles also don't absorb the broth.
Video
Calories: 140kcalCarbohydrates: 28gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gCholesterol: 0.1mgSodium: 684mgPotassium: 479mgFiber: 3gSugar: 4gVitamin A: 3193IUVitamin C: 23mgCalcium: 51mgIron: 1mg
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Post updated October 1st, 2017 from original post date of May 31, 2014.
