Carrabba's Spicy Sicilian Chicken Soup
A hearty and spicy chicken soup featuring vegetables, pasta, and a kick of flavor from red pepper flakes.
Equipment
- large pot
Ingredients
Vegetables
- 3 tablespoons olive oil
- 3 ribs celery cut into slices
- 3 pieces carrots peeled and cut into slices
- 1 small yellow onion diced
- ½ cup red bell pepper diced
- 4 cups water
- 4 cups chicken broth
Chicken and Pasta
- 1.5 pounds chicken breast
- 1.5 cups ditalini pasta
Seasonings and Other Ingredients
- 4 cloves garlic minced
- 1 large russet potato cut into ½ inch cubes
- 1 can petite diced tomatoes 14.5 ounce
- 2 tablespoons fresh chopped parsley
- 1 tablespoon dried oregano
- ½ teaspoon red pepper flakes omit for a mild version
- ½ teaspoon black pepper
- 1 tablespoon salt
Instructions
Cooking Instructions
- Heat a large pot over medium heat and add in the olive oil, celery, carrots, onion, bell pepper. Sauté for about 10 minutes until the vegetables just start to soften.
- Add in the chicken breast, garlic, potatoes, tomatoes, parsley, oregano, red pepper flakes, salt, and pepper, water, and chicken broth. Bring this to a full boil for about a minute then lower to a low simmer for 45 minutes - covered.
- After the 45 minutes, pull out the cooked chicken and shred. Add the chicken back to the pot along with your pasta and bring to a full boil again. Cook for the amount of time needed for your pasta.
- We like to serve our soup with a little extra parsley on top and a few pieces of bread for dipping.
Notes
The red pepper flakes give this soup a slight spice. Adjust to your taste. Cook pasta separately if storing leftovers to avoid mushiness.
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 34gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 3gVitamin A: 2500IUVitamin C: 25mgCalcium: 40mgIron: 2mg
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