Copycat Carrabba's Spicy Chicken Soup
Carrabba's Spicy Chicken Soup is easily going down as my new go-to soup recipe! It's layered with flavors and oh-so comforting!!!! Plus - I used leftover rotisserie chicken to make it even quicker.
Ingredients
- 1 1/2 celery ribs diced
- 1 carrot peeled & diced
- 1/2 yellow onion diced
- 1 small russet potato peeled & diced
- 1/2 red pepper diced
- 1 14 oz can tomatoes drained & chopped
- 3 tbsp olive oil
- 1 tbsp parsley
- 1 tbsp oregano
- 2 tbsp minced garlic
- 1/2 tsp red pepper flakes
- 5 cups water
- 2 cups chicken broth
- 2 cups shredded chicken
- 2 cups cooked ditali pasta
Instructions
- Dice celery, onion, carrots, potato and bell pepper into 1/4-1/2" pieces1 1/2 celery ribs, 1 carrot, 1/2 yellow onion, 1/2 red pepper, 1 small russet potato
- Heat dutch oven to medium high and add olive oil3 tbsp olive oil
- Once pan is hot, add celery, carrots, potato, onion and pepper. Saute for 5 min until vegetables start to soften
- Add tomatoes, parsley, oregano, garlic and red pepper flakes and stir1 14 oz can tomatoes, 1 tbsp parsley, 1 tbsp oregano, 2 tbsp minced garlic, 1/2 tsp red pepper flakes
- Add water and broth - cover and bring soup to a boil over medium low heat5 cups water, 2 cups chicken broth
- Partially cover pot and simmer for 1 hour
- Using a potato masher, mash some of the vegetables in the bottom of the pot
- Add chicken to soup and simmer 30 minutes more2 cups shredded chicken
- While chicken is simmering in soup- cook pasta2 cups cooked ditali pasta
- Right before serving, add cooked pasta
- Serve with freshly grated Parmesan
Video
Nutrition
Calories: 213kcalCarbohydrates: 27.8gProtein: 12.5gFat: 5.6gSaturated Fat: 1gCholesterol: 22mgSodium: 67mgPotassium: 281mgFiber: 2.4gSugar: 2.7gCalcium: 30mgIron: 2mg
Tried this recipe?Let us know how it was!