Carrabba’s Sicilian Chicken Soup Copycat Recipe: Garlic-Infused Pasta with Herbed Chicken

This Carrabba’s Sicilian Chicken Soup copycat recipe delivers the same hearty, aromatic experience you’d get at the restaurant—rich broth, tender chicken, and al dente pasta all in one comforting bowl.

Growing up in small-town Georgia, I learned that great soup starts with layering flavors, and this recipe proves that principle with every spoonful. The garlic-infused broth builds depth while herbs and vegetables add freshness, creating a balance that feels both nostalgic and refined.

The key to replicating Carrabba’s version lies in the slow-simmered broth and properly seasoned chicken, which stays moist and flavorful after simmering. Unlike many copycat recipes that rush the process, this method ensures each ingredient—from the garlic to the pasta—absorbs the broth’s essence.

The result is a soup that’s restaurant-quality without requiring specialized techniques, making it perfect for weeknight dinners or cozy gatherings.

What sets this apart is the herbed chicken that stays tender yet flavorful, paired with a vegetable medley that adds color and texture. The final touch—a sprinkle of fresh parsley—elevates the dish from comforting to extraordinary.

Whether you’re serving a family or treating yourself, this soup delivers warmth and satisfaction in every bite.

Ready in under 90 minutes, this recipe is designed for simplicity without sacrificing depth. The instructions guide you through each step—from simmering the broth to assembling the final bowl—so you can achieve professional results at home. Let’s get started on recreating this Italian-American classic.

Ingredients for carrabba’s sicilian chicken soup copycat

Pantry staples meet Italian-American tradition in this restaurant-quality Sicilian chicken soup.

The chicken thighs are non-negotiable—bone-in, skin-on delivers maximum flavor, but boneless works if preferred. Whole Foods or Trader Joe’s carry excellent cuts, but any reputable grocery store’s butcher section will suffice. Look for thighs with good marbling and vibrant color. The garlic deserves special attention: freshly minced releases more aroma than jarred. I always buy extra—half goes into the broth, half gets tossed with the chicken for herbed flavor. The canned tomatoes should be San Marzano if available; their sweetness elevates the dish without overpowering.

No white wine? Extra chicken broth with a splash of lemon juice mimics the acidity perfectly. Fresh herbs are ideal, but dried rosemary and thyme at one-third the amount work in a pinch. The pasta must cook al dente—undercook by 1 minute and finish in the broth. For the vegetables, baby carrots or pre-cut celery save time without sacrificing quality. The bay leaves add depth but should be removed before serving—standard grocery store leaves work fine, just don’t overcook them or they’ll turn bitter.

This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. I double the recipe and freeze half—perfect for lazy weeknights. The pasta reheats beautifully, though adding a splash of broth ensures it stays tender. For extra richness, stir in 1 tbsp of the reserved pasta water when reheating. Garnish with fresh parsley just before serving to keep it vibrant.

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

Here’s the method that delivers restaurant-quality Sicilian chicken soup with perfect pasta and herbed chicken.

Heat the 0.5 cup extra-virgin olive oil in a large Dutch oven over medium-high heat. Pat the 1.5 lb boneless, skinless chicken thighs dry with paper towels and cut them into 2-inch pieces. Working in batches if needed, sear the chicken for 4-5 minutes per side until golden brown and cooked through. Remove the chicken and set aside.

In the same Dutch oven, add the 1 whole yellow onion, 3 medium carrots (sliced into rounds), and 3 whole celery stalks (diced). Cook for 5 minutes until the vegetables begin to soften. Add the 8 cloves minced garlic and cook for an additional 30 seconds until fragrant. This step develops the aromatic base that defines the soup’s depth of flavor.

Pour in the 0.5 cup dry white wine and let it simmer for 2-3 minutes until partially reduced. Add the 14.5 oz canned diced tomatoes, 4 cups chicken broth, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp freshly ground black pepper. Stir in the 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme, and 2 whole bay leaves. Bring the mixture to a gentle simmer and let it cook for 15 minutes to allow the flavors to meld.

Return the seared chicken pieces to the pot and simmer for an additional 10 minutes, ensuring the chicken absorbs the rich, herbed broth. This step is crucial for infusing the chicken with the complex flavors developed during the cooking process.

While the chicken simmers, bring a separate pot of salted water to a rolling boil. Add the 8 oz penne pasta and cook according to package instructions until 1 minute shy of al dente. Reserve 1 cup of pasta water before draining. The pasta should retain a slight bite to ensure it doesn’t become mushy when combined with the soup.

Add the drained pasta directly to the soup pot and stir gently to combine. If the soup appears too thick, add 2-3 tablespoons of reserved pasta water to achieve the desired consistency. The pasta should be fully coated in the flavorful broth, creating a harmonious blend of textures and flavors.

Remove the 2 whole bay leaves from the soup and discard them. Taste and adjust the seasoning if needed, adding more diamond crystal kosher salt or freshly ground black pepper as necessary. Ladle the soup into bowls and garnish each serving with 0.25 cup chopped fresh parsley. The parsley not only adds a pop of color but also enhances the soup’s fresh, herbed profile.

Serve immediately while the pasta is still hot and the broth is steaming. The combination of tender chicken, al dente penne, and aromatic broth creates a copycat version that captures the essence of Carrabba’s Sicilian chicken soup.

Perfect pairings for these flavors

Classic Italian Wine

Pair this Sicilian chicken soup with a crisp Pinot Grigio from Friuli-Venezia Giulia—its bright acidity cuts through the richness of the broth beautifully. I always reach for Santa Margherita Pinot Grigio from Italy, as its citrus notes complement the garlic and herbs.

If you prefer red, a light Chianti (like Castello di Volpaia) works too, but avoid heavy tannins that could overpower the dish. 🍷

Crusty Bread Pairing

Serve with warm, crusty ciabatta or focaccia to soak up every last drop of flavorful broth. I love the garlic-infused ciabatta from local Italian bakeries—it adds another layer of aromatic depth.

For a lighter option, try rosemary focaccia that echoes the herbs in the soup. The bread should be fresh and slightly chewy to contrast the tender pasta and chicken.

Simple Green Salad

A refreshing arugula salad with lemon vinaigrette balances the heartiness of the soup. Toss 4 cups arugula with 2 tbsp extra-virgin olive oil and 1 tbsp fresh lemon juice, then top with ¼ cup shaved Parmesan.

The peppery bite of arugula and tangy lemon cleanse your palate between bites. For extra flair, add toasted pine nuts or crumbled pancetta for a salty crunch. 🥗

Cheese Course Option

End the meal with a selection of Italian cheeses like pecorino romano or burrata. The salty, nutty pecorino pairs perfectly with the soup’s herbed notes, while creamy burrata adds a luxurious finish.

Serve with sliced baguette and a drizzle of honey for a sweet-savory contrast. This step feels indulgent but keeps the meal cohesive with Italian flavors.

Digestif Finisher

Wrap up with a small glass of limoncello or amaretto**—both complement the citrus and almond notes in the soup. I prefer Limoncello di Capri for its bright lemon flavor, which refreshes your palate.