Name: Carrabba’s Copycat Shredded Chicken Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 medium onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 3 cloves garlic, minced; 6 cups chicken broth; 1 (14.5‑oz) can diced tomatoes with juice; 2 cups cooked, shredded chicken (breast or thighs); 1 cup small pasta (orzo, ditalini, or acini di pepe); 1 tsp Italian seasoning; 1 bay leaf; Salt and black pepper, to taste; Garnish: chopped fresh parsley or basil, grated Parmesan

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Carrabba’s Copycat Shredded Chicken Soup is my version of the Italian-style comfort soup I can’t get enough of. Made with tender shredded chicken, rich broth, and hearty vegetables, it’s simple, flavorful, and full of home-cooked warmth. Whether I’m under the weather or just craving something soothing, this soup always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it takes the simple ingredients of a traditional chicken soup and adds just enough Italian flavor to make it special. It’s rich, rustic, and nourishing—perfect for cozy nights, make-ahead meals, or anytime I want a bowl of comfort. And since it’s inspired by Carrabba’s, it brings restaurant-quality flavor right to my kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked, shredded chicken breast or thighs
Olive oil
Onion, chopped
Carrots, sliced
Celery, chopped
Garlic, minced
Chicken broth
Diced tomatoes (with juice)
Small pasta (like orzo or ditalini)
Italian seasoning
Bay leaf
Salt and black pepper
Fresh parsley or basil (optional for garnish)
Grated Parmesan cheese (optional, for serving)

directions

I heat olive oil in a large pot over medium heat, then sauté the onions, carrots, and celery until softened—about 5–7 minutes.
I add the garlic and cook for another minute until fragrant.
I stir in the diced tomatoes, Italian seasoning, and bay leaf, then pour in the chicken broth.
I bring the mixture to a boil, then reduce the heat and let it simmer for 10–15 minutes so the flavors meld.
I stir in the shredded chicken and pasta, cooking for another 8–10 minutes, or until the pasta is tender.
I season with salt and pepper to taste and remove the bay leaf before serving.
I ladle the soup into bowls and top with chopped parsley and a sprinkle of Parmesan if I’m feeling extra cozy.

Servings and timing

This recipe makes about 6 servings. It takes 15 minutes to prep and 25–30 minutes to cook, so I usually have it ready in around 40–45 minutes total.

Variations

Sometimes I use rotisserie chicken for a shortcut, or I swap in rice or lentils instead of pasta. For a low-carb version, I skip the pasta and add extra veggies like zucchini or spinach. I’ve also made it spicy with a pinch of red pepper flakes or a splash of hot sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I do it gently on the stove or in the microwave. If the pasta has soaked up too much broth, I just add a little extra chicken stock before warming. This soup also freezes well—though I prefer freezing it without the pasta and adding that fresh when reheating.

FAQs

Can I use uncooked chicken?

Yes, I’ve simmered raw chicken breasts in the broth for 20–25 minutes, then removed and shredded them before adding back to the soup.

What pasta works best?

I like using small shapes like orzo, ditalini, or even acini di pepe. They cook quickly and soak up the flavor beautifully.

Is this soup spicy?

Not by default, but I’ve added crushed red pepper or spicy Italian seasoning when I want a little kick.

Can I make this in a slow cooker?

Yes, I add everything except the pasta to the slow cooker and cook on low for 6–7 hours. I stir in cooked pasta just before serving.

What can I serve with this soup?

Crusty bread, garlic toast, or a side salad pair perfectly. It’s also great with a slice of focaccia or a warm, buttery roll.

Conclusion

Carrabba’s Copycat Shredded Chicken Soup brings all the warmth and flavor of an Italian kitchen into my home. It’s easy to prepare, rich with comforting ingredients, and flexible enough to make my own. Whether I’m serving it on a cold night or packing leftovers for lunch, this soup always delivers that just-right feeling of comfort and care.

Olivia