Carrabba’s Copycat Shredded Chicken Soup

Carrabba’s Copycat Shredded Chicken Soup is a hearty, flavorful dish inspired by the beloved restaurant favorite. Loaded with tender shredded chicken, vegetables, pasta, and Italian herbs in a rich broth, it’s a comforting and wholesome meal that’s easy to recreate at home.

Why You’ll Love This Recipe

I love this soup because it’s simple, satisfying, and full of classic Italian flavor. The broth is savory and aromatic, the chicken is juicy and tender, and the addition of pasta makes it incredibly filling. It’s the kind of soup that feels like a warm hug—perfect for chilly days or when I need something comforting and nourishing.

Ingredients

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

• Cooked shredded chicken (rotisserie or homemade)

• Carrots (sliced)

• Celery (chopped)

• Onion (chopped)

• Garlic (minced)

• Olive oil

• Chicken broth

• Diced tomatoes (optional, for a slight tomato flavor)

• Dried oregano

• Dried basil

• Salt and pepper

• Small pasta (like ditalini or orzo)

• Fresh parsley (chopped, for garnish)

• Grated Parmesan cheese (for serving)

Directions

1. I heat olive oil in a large pot and sauté the onion, carrots, and celery until softened, about 5–7 minutes.

2. I add the garlic and cook for 1 more minute until fragrant.

3. I pour in the chicken broth and add the shredded chicken, herbs, salt, and pepper.

4. I bring the soup to a gentle boil, then reduce to a simmer and let it cook for about 15 minutes to blend the flavors.

5. I add the pasta and cook until al dente, stirring occasionally.

6. I adjust the seasoning if needed and stir in chopped parsley before serving.

7. I serve the soup hot with a sprinkle of Parmesan cheese on top.

Servings and timing

This recipe makes 6–8 servings. It takes about 15 minutes to prep and 30 minutes to cook, so it’s ready in under 45 minutes.

Variations

Sometimes I stir in a handful of spinach or kale at the end for a green boost. I’ve also used zucchini or mushrooms for more veggies. For a tomato-forward version, I add a small can of crushed or diced tomatoes. And for a creamy twist, I’ve stirred in a splash of heavy cream or a spoonful of pesto.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. The pasta may soak up some of the broth, so I add a little extra broth when reheating on the stove or in the microwave. I recommend storing the pasta separately if I know I’ll be making it ahead.

FAQs

Can I use uncooked chicken in the soup?

Yes, I’ve simmered raw chicken breasts in the broth, then shredded them once cooked. I just add them early and let them cook through before adding pasta.

What pasta works best?

I usually use ditalini, orzo, or small shells—something that won’t overpower the soup but still gives it heartiness.

Can I freeze this soup?

Yes, but I recommend freezing without the pasta, as it can become mushy. Add fresh pasta when reheating.

Can I make it in a slow cooker?

Yes, I combine all ingredients except the pasta and cook on low for 6–7 hours. I add cooked pasta just before serving.

Is this soup spicy?

No, but I’ve added red pepper flakes or a dash of hot sauce when I want a little kick.

Conclusion

Carrabba’s Copycat Shredded Chicken Soup is a warm, delicious bowl of comfort that’s easy to make and full of flavor. With tender chicken, savory broth, and satisfying pasta, it’s the kind of meal I come back to again and again—perfect for busy nights, cozy weekends, or anyone in need of a comforting homemade classic.