Soups & Stews
This Carrabba’s Sicilian Chicken Soup copycat recipe brings the bold, comforting flavors of their famous dish straight into your kitchen. The secret lies in slow-cooked chicken, rich tomato broth, and a perfect balance of fresh basil and oregano—just like the version that made this Italian classic a staple.
I've perfected this copycat recipe through years of testing, ensuring every spoonful tastes like you're dining at the restaurant.
This one-pot recipe builds layers of flavor by first browning the chicken and vegetables to develop a deep, caramelized base. The addition of crushed tomatoes, garlic, and aromatic herbs transforms simple ingredients into a hearty, comforting soup that's perfect for chilly evenings.
With just 30 minutes of active prep and 45 minutes of simmering, you'll have a bowl of soup that's rich, aromatic, and packed with tender chicken and vegetables.
The result is a soup with a velvety tomato broth, perfectly tender chicken, and a fragrant blend of herbs that lingers on the palate. The restaurant version's signature touch—a sprinkle of fresh basil and a drizzle of olive oil—elevates this dish to something truly special.
Whether you're serving it to family or meal prepping for the week, this recipe delivers the same satisfaction as the original.
Serve it with crusty bread to soak up every last drop of that flavorful broth, or pair it with a simple green salad for a complete meal.
The beauty of this recipe is its versatility—it works as a light lunch or a hearty dinner, and the flavors only improve as it sits. Let's get started on creating this authentic copycat version at home.
Ingredients for carrabba's sicilian chicken soup copycat
Authentic Carrabba’s flavors start with these 15 simple ingredients—just like the restaurant’s famous soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 2 lb | Cut into 1-inch pieces |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High-quality, fruity variety |
| Carrots 🥕 | 2 medium | Peeled and sliced into 1/2-inch rounds |
| Yellow Onion 🧅 | 1 whole | Diced into 1/4-inch pieces |
| Celery Stalks 🥬 | 3 whole | Diced into 1/4-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced finely for depth |
| Crushed Tomatoes 🍅 | 28 oz | High-quality canned tomatoes |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Fresh Basil Leaves 🌿 | ½ cup | Chopped finely for garnish |
| Dried Oregano 🍃 | 1 tbsp | Italian variety preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Red Pepper Flakes 🔥 | ½ tsp | Optional for heat |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Crusty Bread 🍞 | 1 loaf | For serving |
The chicken thighs are non-negotiable—bone-in, skin-on gives the best flavor, but boneless works too. Trader Joe's or Whole Foods carry excellent quality, but any grocery store’s fresh chicken will do. Look for bright, pink meat with minimal marbling. The carrots and celery should be crisp—no rubbery stalks. For the tomatoes, San Marzano is ideal, but any high-quality crushed tomatoes will work. The broth matters too—low-sodium is key so you can control the seasoning.
No fresh basil? Dried oregano at double the amount gets you close, but it won’t be the same. Short on chicken broth? Vegetable broth plus 1/2 cup water works in a pinch. The red pepper flakes are optional—skip them if you prefer a milder soup. For the garlic, freshly minced is best, but jarred minced garlic (the good stuff, not the pre-minced kind) will save time. The parsley is purely for garnish, so you can skip it if you’re short on herbs.
This soup tastes even better the next day—flavors meld beautifully after resting. Store leftovers in an airtight container for 4-5 days in the fridge or freeze for 3 months. I always make a double batch—one for dinner, one for lunch the next day. The crusty bread? Garlic bread or ciabatta is perfect for soaking up every last drop of that rich broth.
Why You'll Love This Recipe
- No-Fuss Prep: I swear by the "soffritto" trick—sautéing onions, carrots, and celery in olive oil until they’re just tender. It’s the secret to that deep, savory base, and honestly? You can chop everything while watching a sitcom. The chicken thighs? Toss them in whole, no need to fuss with breasts.
- Rich, Rustic Depth: That olive oil isn’t just for cooking—it’s the soul of the dish. When you brown the chicken thighs first, the skinless meat stays juicy, and the pan drippings caramelize into a flavor bomb. Add the broth, and suddenly you’ve got a soup that tastes like it simmered all day (even if it didn’t).
- Weeknight Workhorse: Between us, this is my "I have no idea what I’m doing for dinner" go-to. It’s hearty enough for a cold evening but light enough for a lunch the next day. I’ve served it to tired coworkers, sick friends, and my picky teenager—no complaints, just empty bowls.
- Budget-Friendly Leftovers: Chicken thighs stretch farther than breasts, and carrots/celery last forever in the crisper. Make a double batch, and you’ve got lunch for three days. Freeze what you don’t use—thawing just means reheating, no extra effort. It’s the kind of soup that pays you back in savings and seconds.
Step-by-step instructions for Carrabba's Sicilian chicken soup copycat
Here's the straightforward method to recreate Carrabba's signature tomato-basil soup at home.
Sear the Chicken for Maximum Flavor
Heat the 0.25 cup extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering. Add the 2 lb boneless, skinless chicken thighs cut into 1-inch pieces, working in batches if needed to avoid crowding. Sear for 4-5 minutes per side until the chicken develops a golden-brown crust and the internal temperature reaches 165°F.
This initial searing creates a deep, rich foundation for the soup. The chicken will cook further in the broth, but this step ensures it stays tender while developing that signature restaurant-quality flavor. Remove the seared chicken and set it aside on a plate.
Build the Flavor Base with Vegetables
In the same Dutch oven, add the 2 medium carrots, 1 whole yellow onion, and 3 whole celery stalks, all diced as specified. Cook for 5 minutes until the vegetables begin to soften and release their natural juices. Add the 4 cloves minced garlic and cook for an additional 30 seconds until fragrant.
Here's where the flavor starts to develop. The vegetables should be softened but not browned at this stage. If you notice any sticking, add a splash of chicken broth to deglaze the pan. This step prevents burning and ensures all those caramelized bits dissolve into the soup.
Simmer the Tomato-Basil Mixture
Pour in the 28 oz crushed tomatoes and 4 cups chicken broth, stirring to combine. Add the 1 tbsp dried oregano, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp red pepper flakes. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for 20 minutes.
The soup should develop a rich, deep color and a fragrant aroma. Stir occasionally to prevent the tomatoes from sticking to the bottom. This simmering time allows the flavors to meld together, creating that authentic Sicilian taste you remember from Carrabba's.
Finish with Fresh Herbs and Chicken
Return the seared chicken to the pot and simmer for an additional 10-12 minutes until the chicken is fully cooked and tender. Stir in the 0.5 cup chopped fresh basil leaves and 0.25 cup chopped fresh parsley just before removing from heat. This final step ensures the herbs retain their vibrant color and fresh flavor.
Taste and adjust seasoning if needed. The soup should be well-balanced with a perfect blend of tomato, herb, and spice flavors. The chicken should be easily shreddable with a fork, indicating it's reached the ideal tenderness.
Serve with Crusty Bread
Ladle the soup into bowls and serve immediately with slices of crusty bread on the side. The bread provides the perfect vehicle for soaking up every last drop of that rich, herbed broth. The combination of tender chicken, vibrant herbs, and hearty bread makes this copycat recipe a comforting, satisfying meal.
This soup tastes even better the next day as the flavors continue to develop. Store any leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. The copycat version delivers all the restaurant-quality taste you remember, with the added bonus of homemade comfort.
Pro Tips For Making Carrabba'S Sicilian Chicken Soup Copycat
- Brown the Chicken Properly: Don’t just toss the thighs in—sear them in batches over medium-high heat until golden, about 4-5 minutes per side. I used to skip this and wondered why my soup tasted like it was missing something; that crust is where the flavor lives.
- Dice the Veggies Evenly: Cut carrots, onion, and celery into uniform ¼-inch pieces so they cook at the same rate. I learned this the hard way when my carrots turned to mush while the celery stayed tough—now I use the same knife for all three.
- Simmer, Don’t Boil: Keep the soup at a gentle simmer (tiny bubbles, not rolling) after adding broth to prevent the chicken from falling apart. I once let it boil hard for 10 minutes, and the thighs turned to rubber—low and slow is the way.
- Deglaze with Wine First: After browning the chicken, splash in ½ cup white wine (or broth) and scrape up those browned bits before adding the veggies. That’s where half the flavor hides—skip it, and you’re missing out.
Common mistakes when making perfect results
Skipping the Sear
One of the biggest mistakes I see is skipping the chicken sear entirely. That golden crust isn't just for looks—it develops deep, caramelized flavors through the Maillard reaction.
If you rush this step or use low heat, you'll end up with bland chicken that won't hold up to the rich tomato base. I've tested this recipe both ways, and the difference is night and day. 🔥
Under-Salting the Broth
Low-sodium broth is great, but don't assume it's flavorless. Many home cooks use it straight without adjusting seasoning, resulting in a flat-tasting soup. Taste your broth after simmering and add salt gradually—1.5 tsp is just a starting point.
Remember, you can always add more, but you can't take it out. I keep kosher salt right at my stove for quick adjustments.
Overcrowding the Pot
Trying to cook all the chicken at once in a crowded pot leads to steaming instead of searing. This creates a watery soup with pale, rubbery chicken. Work in batches—2-3 minutes per side max—until you hear that satisfying sizzle.
I use a 6-quart Dutch oven for this recipe, and it fits just right without overcrowding. 🍲
Adding Fresh Herbs Too Early
Fresh basil and parsley should go in at the very end to preserve their vibrant color and bright flavor. If you add them too soon, they'll turn mushy and lose their freshness.
Stir them in just before serving, or the last 5 minutes of cooking if you're making a big batch. I keep my herbs in a glass jar of water on the counter for easy access.
Ignoring the Resting Time
Letting the soup sit for 10-15 minutes after cooking allows the flavors to meld and the broth to thicken slightly. Skipping this step means serving a soup that's still separating or where the seasoning isn't fully integrated.
I always make this mistake when I'm hungry and impatient—don't be like me! The wait is worth it for that restaurant-quality finish. ✨
Using Pre-Minced Garlic
Jarred minced garlic from the store has lost its potency and flavor. Freshly minced garlic adds a depth that's essential for this recipe. If you're short on time, use freshly pressed garlic from a garlic press—it's the next best thing.
I keep a garlic press right next to my cutting board for quick prep. The difference in aroma is incredible. 🧄
Nutrition facts
Frequently asked questions
Can I make this soup with chicken breast instead of thighs?
While you can use chicken breast, thighs are ideal because they stay tender and flavorful during long simmering. If using breast, cut into smaller pieces and add them to the broth only after the vegetables have simmered for 15 minutes to prevent drying out. Chicken breast will cook faster than thighs, so monitor closely to avoid toughness.
How do I make this soup vegetarian?
Replace the chicken with 1 lb extra-firm tofu (pressed and cubed) or 1 can white beans (drained). Use vegetable broth instead of chicken broth and add 1 tsp smoked paprika for depth. The tomato-herb base will still shine, but the texture will be heartier without meat.
Why does my soup taste bland compared to Carrabba's?
Restaurant soups often use high-quality ingredients and extra steps like browning the vegetables longer. Boost flavor by toasting the onion and celery for 8-10 minutes until deeply browned before adding garlic. Also, finish with a drizzle of high-quality olive oil and extra fresh basil—this adds richness and brightness missing from homemade versions.
Can I make this soup in an Instant Pot or slow cooker?
Yes! For the Instant Pot, sear the chicken and vegetables first, then add all ingredients and pressure cook for 12 minutes. For a slow cooker, combine everything after searing and cook on low for 6-8 hours or high for 3-4 hours. The slow cooker version will be even more tender, but the Instant Pot keeps the vegetables crisp. Both methods work, but the stovetop version has the most authentic texture.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4-5 days or freeze for 3 months. Reheat gently on the stove over medium-low heat, stirring occasionally. Avoid microwaving—it can make the broth watery. For best results, reheat just until hot, then let sit for 2-3 minutes to re-blend flavors. The soup actually tastes better the next day as flavors meld!