Carabbas Sicilian Chicken Soup Recipe

This hearty warming Carabbas Sicilian Chicken Soup is made with tender chicken, diced vegetables, and ready in 60 minutes. The spicy black pepper broth clings to the soft ditalini pasta and chunks of tender potato. I love making a big batch of this on cold winter evenings.

Restaurant-Quality At Home

I used to order this soup every time we visited the restaurant, but I realized making it at home is surprisingly simple. The trick is getting the pepper balance right so it has that signature kick without overwhelming the broth.

My biggest mistake early on was boiling the pasta directly in the soup, which soaked up all the liquid. Now, I always cook the noodles separately and add them to individual bowls.

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Carabbas Sicilian Chicken Soup Ingredients

• 2 tbsp olive oil
• 1 lb boneless skinless chicken breasts
• 1 large onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 medium russet potatoes, peeled and diced
• 1/2 tsp crushed red pepper flakes
• 1 tsp freshly ground black pepper
• 1 cup ditalini pasta
• 2 tbsp fresh parsley, chopped

How To Make Carabbas Sicilian Chicken Soup

1. Cook the chicken: Heat olive oil in a large pot over medium heat, add the chicken breasts, and brown for 5 minutes per side until cooked through. Remove, shred, and set aside.
2. Saute the vegetables: In the same pot, add the onion, celery, carrots, and green bell pepper, cooking for 8 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Simmer the soup: Pour in the chicken broth, diced tomatoes, potatoes, red pepper flakes, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
4. Cook the pasta: While the soup simmers, boil the ditalini pasta in a separate pot of salted water according to package directions, then drain.
5. Combine and serve: Stir the shredded chicken and fresh parsley back into the soup broth. Place a scoop of cooked pasta into each bowl and ladle the hot soup over it.

Recipe Tips

• Control the spice: The generous amount of black pepper gives this soup its signature flavor, but you can halve it if you prefer a milder taste.
• Keep pasta separate: Storing the pasta separately from the broth prevents it from turning mushy and soaking up all the liquid in the fridge.
• Dice uniformly: Cut your potatoes and vegetables to a similar size so they cook evenly in the broth.

What To Serve With Sicilian Chicken Soup

Serve this hearty soup with crusty Italian bread or garlic toast to soak up the spicy broth. A crisp house salad with a tangy vinaigrette cuts through the richness of the chicken and potatoes.

How To Store

Store the soup base and the cooked pasta in separate airtight containers in the fridge for up to 4 days. The soup base freezes well for up to 3 months, but avoid freezing the cooked pasta.

FAQs

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken saves time and adds great flavor. Just add it at the end to warm through.

What kind of pasta is best?

Ditalini or tubetti pasta are the traditional choices, but any small pasta shape like macaroni will work perfectly.

Why is my soup so thick?

If you boil the pasta in the broth, it releases starches and absorbs liquid. Always cook your pasta separately to keep it brothy.

Nutrition

• Calories: 320 kcal
• Total Fat: 8 g
• Saturated Fat: 1.5 g
• Cholesterol: 55 mg
• Sodium: 850 mg
• Total Carbohydrate: 38 g
• Protein: 24 g

Try More Recipes:

• Mama Mandola’s Sicilian Chicken Soup Recipe
• Spicy Sicilian Chicken Soup Recipe
• Chicken Noodle Soup With Egg Noodles