We love eating at our local Carrabba’s Italian Grill; however, having a crazy toddler means we always don’t get to eat out. Most of the time we are doing curb-side carryout instead. Last year, I decided to finally try my hand at making a copycat version of Mama Mandola’s Chicken Soup. I have a copycat recipe for Carrabba’s Minestrone Soup and I wanted to perfect the Carrabba’s spicy Sicilian chicken soup recipe.
I opted to use my slow cooker for this recipe verse cooking on the stovetop. I’ve tried it both ways and I found that unless I’m planning to camp at home all day that the slow cooker is the best method for me. Best of all it still fills your home with the delicious smells of a slow simmering soup!
What ingredients do you need for spicy chicken soup?
Here is a list of all the ingredients you need to make this spicy chicken soup in the crock pot.
- Green Bell Pepper
- Baking Potato (such as a russet)
- Canned Diced Tomatoes
- Fresh Pasley
- Italian Seasoning
- White Pepper (one of the key ingredients to the spicyness)
- Crushed Red Pepper
- Boneless Chicken Breast
- Low-Sodium Chicken Stock
- Short tubed pasta such as Ditalini Pasta
The most time consuming part of this entire soup is all the prep you need to do to get the vegetables ready for the soup. Lots of dicing and chopping but totally worth it! And the key to this soup is the green bell pepper followed by the white pepper. Not black pepper but white pepper. It’s a bit spicier and will give the hint of spice you get when you eat this soup at the restaurant.
Should I cook noodles separately for chicken soup?
I personally never cook the pasta directly in the soup. I like to cook the ditalini pasta noodles separately and place a few spoonful’s into the bowl. Then ladle the chicken and vegetables and broth on top of the noodles.
By not cooking the pasta in with the soup you maximize the broth. The noodles will suck up all the broth over time and will leave you with noodles, chicken, and vegetables and it will be more stew like than soup-like! So take my advice and stretch your soup even further and take the extra step to cook your pasta separately!
What side dishes go with soup?
Whenever I make soup I always like to include a salad and bread. Here are a few of my favorite side dishes to go with soup.
- Italian Bread
- Insalata Capreese with Balsamic Reducation Sauce
- Mediterranean Quinoa Salad with Sliced Almonds
How long is leftover soup good for?
This crock pot chicken soup recipe makes a lot! It is only good for about 3-5 days. Before the 5th day I’ll typically freeze the soup in small 1-2 portion servings.
How do I freeze soup?
Freezing soup is a great way to reduce waste and stockpile your freezer for a future easy lunch or dinner. I typically like to freeze soup in 1-2 serving portions. To do this you can use a freezer safe container or even freezer ziploc bags. Make sure to always label the bag. If using a bag you want to make sure you lay it on a flat surface so it freezes flat making it easier to maximized freezer space. You should always freeze soup no later then 3 days after making the soup.
If your craving a Sicilian chicken soup or maybe entertaining for a crowd and want to add a soup to your menu definitely give my recipe for Sicilian Chicken Soup!
Sicilian Chicken Soup Recipe
- Slow Cooker
- 4 Carrots peeled and diced
- 4 Celery Stalks diced
- 1 Green Bell Pepper cored and diced
- 2 Medium Baking Potatoes diced
- 1 White onion diced
- 3 Garlic Cloves minced
- 1 14.5 oz. Diced Tomatoes with juice
- 1 tablespoon Fresh Parsley minced
- 1 teaspoon Italian Seasoning
- ½ teaspoon White Pepper
- ⅛ teaspoon Crushed Red Pepper Flakes
- 2 Boneless Skinless Chicken Breast
- 2 32 oz. Low-Sodium Chicken Broth
- 1 tablespoon Salt
- 1 lb. Ditalini Pasta
- Place the carrots, celery, green bell pepper, baking potatoes, onion, garlic cloves and diced tomatoes in the slow cooker.
- Sprinkle with parsley, Italian seasoning, white pepper, and red pepper flakes, mix well.
- Add in the chicken breast and chicken stock. Mix well until everything is covered.
- Cook on low heat for 8 hours.
- Once soup is ready, bring a pot of water to a boil. Add 1 tablespoon salt, and add in the ditalini pasta once the water is boiling.
- Cook for 10 minutes, drain, rinse and set to the side.
- Remove the chicken breast from the slow cooker. Shred in a bowl and place back in the soup pot.
- Ladle chicken soup in bowls and top with ¼ cup cooked ditalini noodles per bowl.