Carrabba's Sicilian Chicken Soup
A copycat of Carrabba's Sicilian Chicken Soup — a whole chicken simmered with potatoes, onion, celery, carrots, red bell peppers and diced tomatoes, then shredded and served with ditalini pasta.
⏱️ Prep: 30 min🍳 Cook: 145 min
Nutritionper 100 g›
60
Calories
5g
Protein
6g
Carbs
2g
Fat
Ingredients
| 4-5 lb (1.8-2.3 kg) | whole chicken |
| 2 medium | russet/baking potatoes |
| 1 | yellow onion |
| 4 ribs | celery |
| 3 (or 12 mini) | carrots |
| 2 | red bell peppers |
| 1 can, 14.5 oz (410 g) | canned diced tomatoes |
| 1/2 cup (30 g) | fresh flat-leaf Italian parsley |
| 5 | garlic cloves, minced |
| as desired | black pepper & kosher salt |
| 1/2 lb (225 g) | ditalini pasta |
Instructions
- Remove the giblets from the chicken. Finely chop the onion, celery, peppers and carrots. Peel and dice the potatoes into ½-inch (1 cm) chunks.
- In a soup pot, combine the peppers, celery, carrots, onion, potatoes, whole chicken and diced tomatoes with their juices. Add cold water to cover the ingredients by about 1 inch (2.5 cm). Bring to a boil over high heat, then stir in the salt (1 tbsp), pepper, parsley and garlic.
- Lower to medium-low, cover with the lid slightly ajar, and simmer for 2 hours, until the chicken falls off the bone.
- Remove the chicken and set it aside to cool for about half an hour, until easily handled, then shred the meat.
- Lower the soup to a low simmer.
- Cook the ditalini pasta according to the package directions, drain and set aside.
- Mash the soup 2–3 times with a potato masher.
- Return the chicken to the pot and serve with the pasta on the side or stirred in.