Carrabba's Sicilian Chicken Soup Copycat Recipe: Herb-Infused Broth with Pappardelle Pasta

Recreating Carrabba's Sicilian Chicken Soup at home delivers the same rich, aromatic broth and tender chicken that made the restaurant version legendary. 💫 After years of perfecting this copycat recipe, I've unlocked the secrets behind the restaurant's signature herb-infused broth and perfectly balanced flavors.

The key lies in slow-simmering chicken with fresh herbs and vegetables until the broth develops that deep, savory complexity.

This recipe transforms simple ingredients into a restaurant-quality soup through precise technique and layered seasoning. We start with a base of chicken thighs and breasts—chosen for their rich flavor and ability to stay tender during long cooking.

The broth builds its character through a blend of fresh sage, rosemary, and thyme, along with a touch of garlic and onion for depth. Pappardelle pasta finishes the dish with its broad, satisfying texture that soaks up every bit of flavor.

What you'll end up with is a steaming bowl of soup where each spoonful delivers perfectly tender chicken, al dente pappardelle, and a broth so flavorful it tastes like it's been simmering all day.

The restaurant's signature herb blend creates an aroma that fills your kitchen and makes every bite taste like a trip to your favorite Italian bistro. This is the kind of comfort food that feels like a warm embrace on a chilly evening.

The beauty of this recipe is its versatility—serve it as a light lunch or a hearty starter for dinner, and it always delivers that restaurant-quality satisfaction. Once you try this copycat version, you'll never settle for anything less than homemade again.

Let's get started on creating this flavorful masterpiece in your own kitchen.

Ingredients for carrabba's sicilian chicken soup copycat

Six simple ingredients transform into a restaurant-worthy bowl of Sicilian chicken soup.

The chicken is where this soup gets its depth. Bone-in thighs stay juicy while the breasts add lean protein—together they create that perfect balance. Costco or Whole Foods usually have the best quality, but any grocery store's fresh cut works. Look for thighs with good marbling and breasts that aren't too pale. The herbs? Fresh is non-negotiable here—dried won't give you that restaurant-quality aroma. I grab mine from the grocery store's produce section, but if you've got a farmers market nearby, those herbs will take it to another level.

No white wine? Chicken broth with a splash of lemon juice works in a pinch. The carrots can be baby carrots if that's what you've got—just chop them smaller. Fresh herbs but short on time? Dried thyme at one-third the amount gets you close, but you'll miss that fresh herb brightness. The pappardelle pasta? Fresh is ideal—it cooks in minutes and has that perfect al dente bite. Dried works too, but it won't be quite the same. For the broth, low-sodium is key—you'll be adding plenty of salt anyway.

This soup tastes even better the next day—honestly, it's worth making a double batch. Keeps 4-5 days in the fridge, freezes beautifully for 3 months. I like to portion it into containers so I can grab a bowl straight from the freezer on busy mornings. The pasta reheats best with a splash of broth or water—it dries out fast. Store the broth separately if you're freezing, then reheat everything together when you're ready to eat.

Step-by-step instructions for carrabba's Sicilian chicken soup copycat recipe

Here's how to recreate that rich, herb-infused soup with tender chicken and al dente pappardelle.

Heat the 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat. Add the chopped yellow onion, carrots, and celery stalks, stirring occasionally for 5-6 minutes until the vegetables soften and begin to caramelize slightly. Here's the thing—don't rush this step. The deeper the color, the more flavor you'll extract from those veggies.

After 3 minutes, add the 4 smashed garlic cloves, 0.5 cup chopped fresh sage leaves, 1 tablespoon chopped fresh rosemary, and 1 tablespoon chopped fresh thyme leaves. Stir for 1 minute until the garlic becomes fragrant but doesn't brown. You'll know it's ready when your kitchen smells like a Mediterranean herb garden. Remove the pan from heat and set aside—we'll return to it later.

In the same Dutch oven, increase heat to medium-high and add the 1.5 lb bone-in chicken thighs and 1 lb boneless chicken breasts, cut into 1-inch pieces. Brown the chicken for 6-8 minutes on each side until golden brown and cooked through. Here's where it gets important: don't overcrowd the pan. Work in batches if needed to ensure proper browning—this creates the deep, rich flavor that makes this soup special.

Once the chicken is browned, remove it from the pan and set it aside. Pour in the 0.5 cup dry white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes until the wine reduces by half. Add the 6 cups chicken broth and bring to a gentle boil. Stir in the sautéed vegetables and herbs, then return the chicken to the pot.

Reduce heat to low and let the soup simmer uncovered for 30-35 minutes until the chicken is fork-tender and the flavors meld together. You'll know it's ready when the meat pulls apart easily and the broth has absorbed all those herb-infused aromatics. Here's a pro tip: skim any foam that rises to the surface during the first 10 minutes of simmering—this keeps your broth clear and clean.

Once the chicken is tender, remove it from the broth and let it cool slightly before shredding it into bite-sized pieces. Return the shredded chicken to the pot and stir gently to combine. Taste the broth and adjust seasoning with the 1.5 teaspoons salt and 0.5 teaspoon black pepper if needed. The soup should be seasoned to taste, with a perfect balance of herby, savory, and slightly peppery notes.

While the soup simmers, bring a large pot of salted water to a boil. Add the 12 oz pappardelle pasta and cook it 1 minute less than the package directions for al dente texture. Reserve 1 cup of pasta water before draining, and set it aside. Here's the key: you want the pasta to finish cooking in the soup, so it absorbs all those delicious flavors.

Add the cooked pappardelle to the soup and stir gently to combine. If the soup seems too thick, add 2-3 tablespoons of the reserved pasta water to loosen it to your desired consistency. The soup should coat the back of a spoon but still be easy to ladle. Let the soup sit off the heat for 5 minutes to allow the flavors to meld together one last time.

Flavor customization for carrabba's sicilian chicken soup copycat

Herb-Forward Variations

For a more aromatic profile, boost the herb ratio by adding 1 extra sprig of rosemary and 2 extra sage leaves during the sauté. I like to tie the herbs in cheesecloth for easier removal later—just toss it in the broth and fish it out before serving.

This technique keeps the flavor without overpowering the dish. 🌿

Spicy Kick Option

Add ½ teaspoon red pepper flakes or 1 sliced jalapeño when sautéing the vegetables for subtle heat. For a smoky twist, swap the jalapeño for ½ teaspoon smoked paprika and add it with the wine.

The restaurant version is mild, but this adjustment gives it a Carolina-style BBQ vibe that my friends love. 🌶️

Vegetarian Adaptation

Replace the chicken with 1 lb mushrooms (cremini or portobello) and 1 lb chickpeas for protein. Sauté the mushrooms first until golden, then proceed with the recipe as written.

The chickpeas add heartiness while keeping the dish vegetarian-friendly. I use Better Than Bouillon vegetable base for depth if skipping meat entirely.

Creamy Finish

Stir in ½ cup heavy cream or ½ cup ricotta cheese during the final 5 minutes of simmering for a restaurant-style richness. For a lighter option, use ¼ cup mascarpone cheese instead.

This variation mimics the creamy texture you might find in some Italian bistros while keeping the dish balanced. 🥄

Protein Swaps

For a seafood twist, use 1 lb shrimp or 1 lb white fish fillets like cod instead of chicken. Add them to the broth only in the final 10 minutes of cooking to prevent overcooking.

The shrimp version is especially popular at my restaurant—just toss in ½ teaspoon Old Bay seasoning for a Chesapeake-inspired touch. 🦐

Seasonal Adjustments

In summer, swap carrots for zucchini and add ½ cup diced tomatoes to the broth. For winter, include ½ cup diced fennel and 1 parsnip for extra depth.

These seasonal swaps keep the soup fresh while maintaining that Sicilian-inspired flavor profile. My farm-fresh herbs elevate any variation, especially when paired with local produce. 🍂

Frequently asked questions