Carrabba’s Copycat Chicken Soup Recipe: Herbed Orzo and Tender Shreds

This Carrabba’s chicken soup copycat recipe brings the restaurant’s beloved flavors—deep, savory broth, tender shredded chicken, and herbed orzo—straight to your kitchen. This copycat recipe captures every detail, from the aromatic herbs to the perfectly balanced seasoning, ensuring your homemade version rivals the original.

The secret lies in using a combination of chicken broth and water for depth, along with a blend of fresh herbs like thyme, rosemary, and parsley that infuse the soup with authentic Italian character.

Tender chicken thighs break down beautifully during simmering, while the orzo absorbs the flavorful broth, creating a hearty yet balanced dish.

What you’ll achieve is a bowl of soup with tender shreds of chicken swimming in a fragrant, herb-infused broth, topped with perfectly cooked orzo that’s flavorful but not mushy. The result is restaurant-quality comfort food that’s easy to prepare and even more satisfying knowing you made it yourself.

This recipe works equally well as a weeknight dinner or a comforting meal for guests, served with crusty bread to soak up every last drop of flavor. Let’s get started on making this copycat version that’s sure to become a family favorite.

Ingredients for carrabba’s chicken soup copycat

Six ingredients bring the restaurant’s rich flavors home—tender chicken, aromatic herbs, and perfectly balanced orzo.

The chicken thighs are key—skin-on for extra richness, and bone-in for deeper flavor. Look for thighs with good marbling at the grocery store, usually in the meat case near the chicken breasts. Trader Joe’s and Whole Foods often carry high-quality bone-in thighs, but any reputable supermarket should have them. If you can’t find bone-in, skin-on thighs, regular bone-in thighs work too—just add an extra 10 minutes to the cooking time. For the broth, I always use low-sodium—you can adjust the seasoning later if needed. The carrots and celery should be crisp, not rubbery, and the onion should have a vibrant color, not dried out spots.

No fresh thyme or rosemary? Dried works in a pinch—use one-third the amount, but add it later in the cooking process so it doesn’t overpower. Out of parsley? Fresh basil or cilantro can stand in, though the flavor will be slightly different. The orzo is non-negotiable—it’s what gives the soup that signature texture. Barilla or De Cecco are my go-tos, but any standard orzo will work. For the olive oil, extra-virgin makes a difference here—it adds a fruity note that rounds out the soup. If you’re short on time, the carrots and celery can be pre-chopped (just make sure they’re fresh). The lemon juice brightens everything up, so don’t skip it—even a tiny splash makes a difference.

This soup tastes even better the next day—4-5 days in the fridge, no problem. Freezes beautifully for up to 3 months, so make a big batch and portion it out. I like to store it in glass containers with a tight lid to keep the flavors locked in. The orzo can get mushy if reheated too long, so add a splash of water or broth when warming it up. Serve with crusty bread—it’s the perfect way to soak up every last drop of that herbed broth.

Step-by-step instructions for Carrabba’s copycat chicken soup

Here’s how to recreate that restaurant-worthy soup with perfectly tender chicken and aromatic orzo.

Pat the 2.5 lb chicken thighs, bone-in dry with paper towels. Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches if needed, add the chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden brown and crispy.

Flip the thighs and cook for another 4-5 minutes until the chicken reaches an internal temperature of 165°F. You’ll know it’s ready when the meat pulls away from the bone easily. Remove the chicken from the pot and set aside on a plate, leaving the rendered fat in the pot—this adds incredible flavor to the broth.

In the same Dutch oven, add the remaining 1 tablespoon olive oil and reduce heat to medium. Add the chopped yellow onion and cook for 3-4 minutes until softened and translucent. Add the chopped celery stalks and carrots, cooking for another 5 minutes until the vegetables begin to soften.

Stir in the minced garlic cloves and cook for 30 seconds until fragrant—this is when the kitchen will smell like pure comfort. Add the chopped fresh thyme and rosemary, stirring to combine. Pour in the 4 cups chicken broth and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.

Return the chicken thighs to the pot, skin-side up. Add the 1.5 teaspoons salt and 0.5 teaspoon black pepper. Partially cover the pot and let it simmer gently for 20-25 minutes, or until the chicken is fork-tender and easily shreds. The broth should now be infused with rich, savory flavors.

Remove the chicken thighs and let them cool slightly before shredding the meat into bite-sized pieces with two forks. Discard the bones and skin. Return the shredded chicken to the pot and stir in the 1 tablespoon freshly squeezed lemon juice—this brightens the flavors and balances the richness.

Add the 1 cup orzo pasta to the simmering broth and stir gently to coat the grains. The orzo should absorb the liquid gradually, so keep the soup at a gentle simmer rather than a rolling boil. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid but still has a slight bite.

Taste the soup and adjust seasoning if needed—you might need a pinch more salt or a splash more water to reach your preferred consistency. Stir in the chopped fresh parsley just before serving to add a fresh, vibrant finish. The orzo should be al dente with a delicate texture that holds up well in the broth.

Ladle the soup into bowls, making sure each serving gets an even distribution of chicken, vegetables, and orzo. Garnish each bowl with an additional sprinkle of fresh parsley and a drizzle of olive oil if desired. The soup should be rich, aromatic, and perfectly balanced between tender chicken, hearty vegetables, and herbed orzo.

Serve immediately while hot, with crusty bread on the side. The flavors will continue to meld as it sits, but this soup tastes best when enjoyed fresh from the pot. Leftovers keep well in the refrigerator for up to 3 days, and the flavors actually deepen as it sits.

Perfect pairings for this dish

Crusty Bread Pairing

No bowl of Carrabba’s chicken soup is complete without a side of crusty Italian bread to soak up every last drop of that herbed broth. I recommend a baguette-style loaf from your local bakery or a garlic bread with a buttery, crispy crust.

For extra authenticity, try Rosemary Focaccia—the aromatic herbs complement the soup beautifully. Warm the bread in the oven for 5 minutes at 350°F to enhance its flavor. 🥖

Garlic Bread Essentials

For the perfect garlic bread, mix ¼ cup softened butter with 2 minced garlic cloves, 1 tbsp chopped parsley, and a pinch of salt. Spread this mixture on sliced baguette and toast for 3-4 minutes until golden.