This is honest to god the best soup on the planet. I didn’t invent this recipe, however I do alter a bit to make it better….because my ideas are better. Always. This is the recipe I adapted, I also cook it in a different fashion, so listen up.
Also this isn’t going to be one of those recipes where you have to scroll through eight pages of useless stories to get to the actual recipe. Honestly Barbara, nobody cares about anything you’re saying. JUST GIVE US THE RECIPE!!! I even bolded the ingredients so you can really skip all my extra damn words.
So here we go.
Carrabbas Sicilian Chicken Noodle Soup (but better)
Okay, I fell in love with this damn soup at the moderately Italian chain restaurant Carrabbas (a little more Italian than Olive Garden, a little less Italian than Mancy’s). So, I tweaked up the rumored recipe and now I eat it 4 times a week.
- Olive Oil
- Chicken Breast
- 3 Russet Potatoes
- 2 Cloves of Garlic
- 2 Green Peppers
- 2 Sweet Onions
- 5 Celery Stalks
- Mini Carrots
- 2 Cans of Fire Roasted Tomatoes
- Red Pepper Flakes
- Bay Leaves
- Chicken Bouillon
- Ditalini Noodles
Those are the amount of ingredients I used to make an ass ton of this soup (like 14 quarts). Also we don’t really follow recipes that close, so we just usually eyeball and add whatever we’re feeling. Alright, here is how to use said ingredients.
Step One: Get your pan out. Or if you’re like me and add too many vegetables, get your panS out. Add some olive oil to the bottom, don’t coat the bottom, just add a smidge so the chicken doesn’t stick.
Dice up your chicken and sprinkle some black pepper on it. Add as much chicken as you want. Im more of a fan of the vegetables than chicken right now, so I only used one big chicken breast for the whole recipe today. However, if you like more chicken than vegetables, I’d probably do 2-3 normal size breasts. (breasteses)
Add your chopped up chicken to the pan and let it cook in the oil. (The original recipe uses shredded chicken, but shredded chicken is disgusting so I just dice it)
Step 2: Dice up your Celery, Potatoes, Carrots, Onions, and Green peppers. When you are done dicing just add them to the pan with the chicken. We just dice them one at a time and add them to pan one after the other, because we’re too lazy to just dice them all up before hand.
Somewhere near the end of your vegetables, add in the garlic you chopped. A small tip I learned from Chrissy Tiegen, don’t add the garlic right away because you don’t want to it to burn. Since these things are going to be simmering for a little bit it’s best to just add it somewhere near the middle/end, that way you still get it fragrant enough.
Let this simmer for around 15 minutes while you stir it.
Step 3: After letting those vegetables get a little softer, add the cans of Fire Roasted Tomatoes. (we used two cans we because we used two pans, adjust accordingly) The original recipe calls for just regular tomatoes, but the fire roasted ones are going to give it a really good flavor without making it too spicy.
Step 4: Add water until the pan is full. This is where we run into issues. I usually have too many veggies in there to add, what I think, will be enough water for broth. I love a brothy soup. So if it’s looking too full for you, split it up and make two batches and freeze it!
And yes, I always add water instead of chicken stock in all recipes. This is just how it is in these parts. Adding water allows you to use chicken bouillon and gives you the ability to adjust how it tastes. You can make it as chicken-y as you want, or you can add a little bit and make it more of the vegetable base.
I use a combination of “better than bouillon” paste stuff, and regular dry bouillon. The paste stuff gives it a nice deep base, and the regular bouillon gives it the flavor with a little bit of salt. Which is why the recipe doesn’t use salt. If you choose to use chicken stock because you don’t like to listen, you should add a tad bit salt to the recipe.
Or if you’re literally like me, you scored a two pound Spanish version of chicken bouillon and use that. I live in a small town in the midwest so, if it ain’t in English odds are Todd and his dungarees don’t want it. Your loss.
Step 5: We’re almost done. Add the appropriate amount of bouillon that you want, when you get it where you want start to add the other spices. I start off with a little bit of Red Pepper Flakes because they have the ability to sneak up on you, like when you put an ass ton on pizza and have to pretend you’re fine….but you’re not. Then I sprinkle some more black pepper, to taste. After that I add Bay leaves. I honestly don’t know what Bay leaves do, or what they taste like, but I forgot one once, ONE, and the whole thing tasted different. So, I have made the executive decision to never leave them out ever again.
Now you just let it simmer till all your veggies are nice and soft. Keep tasting because the taste will change as the vegetables simmer in it. Also, keep adding spices if it needs it.
Step 6: While it is simmering, I boil ditalini noodles (small circle noodles with a hole in the middle) in a separate pan. This stops the noodles from absorbing a portion of the broth in the soup (which will be helpful if you decide to make this a meatier soup and can’t lose much broth). I also boil the noodles separately because we freeze this soup and frozen noodles do not hold up well. At all. So, if you’re freezing it, boil the noodles separately and add it to the bowls you’ll be eating right now.
ALL DONE. Quick, Easy, and took me 15 dollars to make. I also now have lunch for weeks. Add more red pepper flakes and a good parmesan cheese when serving.
Let me know if you made it and you like it! Or if you’re super hardcore let me know if you made mine AND the original and tell me what one is better. Unless you think the other one is better.