Cozy Copycat Carrabba’s Mama Mandola’s Sicilian Chicken Soup (Easy at Home)
If you’ve ever sat in a warm booth at Carrabba’s Italian Grill and wrapped your hands around a steaming bowl of Mama Mandola’s Sicilian Chicken Soup, you know it’s pure comfort in a bowl. This copycat version brings that same cozy, homemade feel straight to your kitchen—using simple ingredients and basic tools most home cooks already have. It’s a hearty chicken soup with vegetables, a rich broth, and just enough spice to clear a stuffy nose on a cold day.A Little Background: Carrabba’s & This Iconic Sicilian Chicken Soup
Carrabba’s Italian Grill is known for its warm, family-style atmosphere and bold Italian flavors. Think sizzling grills, garlicky aromas, and big bowls of pasta being carried past your table. One of the most talked-about items on their menu is their comforting chicken soup often called Mama Mandola’s Sicilian Chicken Soup. This soup is:- Rustic – big chunks of chicken and vegetables, not tiny diced pieces.
- Hearty – it eats like a meal, not a side dish.
- Slightly spicy – a gentle heat that warms you from the inside out.
- Soul-soothing – the kind of soup you crave when you’re under the weather.
Why You’ll Love This Copycat Sicilian Chicken Soup
This homemade version is designed for busy home cooks. You’ll love it because:- One pot – everything simmers together in a single large pot.
- Simple ingredients – chicken, vegetables, broth, and pantry spices.
- Great for meal prep – leftovers taste even better the next day.
- Customizable – make it milder, spicier, gluten-free, or dairy-free.
Copycat Carrabba’s Mama Mandola’s Sicilian Chicken Soup Recipe
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| This cozy copycat Carrabba’s Sicilian chicken soup is loaded with tender chicken, vegetables, and a rich, comforting broth |
Prep Time: 20 minutes
Cook Time: 45–60 minutes
Total Time: 1 hour–1 hour 15 minutes
Ingredients
For the soup:- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, minced
- 1½–2 pounds bone-in, skin-on chicken thighs or a mix of thighs and drumsticks
- 8 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 medium russet or Yukon Gold potato, peeled and diced
- 1 cup chopped cabbage (green works best)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½–1 teaspoon crushed red pepper flakes (adjust for spice level)
- 1½ teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 1 bay leaf
- ½ cup small pasta (like ditalini or small shells)
- ½ cup cooked white rice
- 2 tablespoons chopped fresh parsley for garnish
- Freshly grated Parmesan for serving
Step-by-Step Instructions (Stovetop)
Step 1: Prep the ingredients
- Chop the onion, celery, carrots, bell pepper, and potato into small bite-size pieces.
- Mince the garlic.
- Pat the chicken pieces dry with paper towels and season lightly with salt and pepper.
Step 2: Sear the chicken
1. In a large soup pot or Dutch oven, heat the olive oil over medium-high heat.2. Add the chicken pieces, skin-side down.
3. Sear for about 4–5 minutes per side, until the skin is golden brown.
4. Transfer the browned chicken to a plate (it will finish cooking in the soup).
This step builds deep flavor in the broth. Don’t skip it if you can help it.
Step 3: Sauté the vegetables
1. Turn the heat down to medium.2. In the same pot (with the flavorful browned bits still there), add the onion, celery, carrots, and bell pepper.
3. Cook for about 5–7 minutes, stirring often, until the vegetables start to soften.
4. Add the garlic and cook for 30 seconds to 1 minute, just until fragrant. Be careful not to burn it.
Step 4: Build the broth
1. Pour in the chicken broth and the can of diced tomatoes with their juices.2. Stir in the diced potato and chopped cabbage.
3. Add the dried basil, oregano, thyme, red pepper flakes, salt, black pepper, and bay leaf.
4. Stir well, scraping up any browned bits from the bottom of the pot.
Place the seared chicken (and any juices on the plate) back into the pot, nestling the pieces down into the liquid.
Step 5: Simmer the soup
1. Bring the pot just to a gentle boil over medium-high heat.2. Once it starts to boil, reduce the heat to low so it simmers gently.
3. Cover with the lid slightly cracked and simmer for 30–40 minutes, or until:
- The chicken is cooked through and very tender.
- The vegetables are soft but not mushy.
Step 6: Shred the chicken
1. Carefully remove the chicken pieces to a cutting board or large plate.2. Let them cool for a few minutes until they’re easier to handle.
3. Remove and discard the skin and bones.
4. Shred or chop the chicken into bite-size pieces.
Return the shredded chicken to the pot and stir.
Step 7: Add pasta or rice (optional)
If you’d like to make the soup extra hearty:- For pasta: Stir in ½ cup of small pasta and simmer for 8–10 more minutes, or until the pasta is cooked al dente.
- For rice: Stir in ½ cup of already-cooked rice during the last 5 minutes of cooking to warm through.
Step 8: Serve and enjoy
Ladle the hot Sicilian chicken soup into bowls. Top with:- Chopped fresh parsley
- Freshly grated Parmesan (if you like a cheesy finish)
- Extra black pepper for a little kick
Approximate Nutrition Info (Per Serving)
These numbers are estimates and will vary based on specific brands and add-ins. This estimate assumes:- 6 servings
- No pasta or rice added
- Bone-in chicken thighs with skin removed before serving
- Calories: ~280–320
- Protein: ~26–30 g
- Fat: ~12–15 g
- Carbohydrates: ~18–22 g
- Fiber: ~3–4 g
- Sodium: ~800–1000 mg (will vary based on broth and added salt)
Easy Slow Cooker (Crock-Pot) Version
Want to let your crock-pot do the work? Here’s a simpler, mostly hands-off method.Slow Cooker Ingredients
Use the same ingredients, but you can skip searing the chicken if you’re in a hurry. (Searing adds more flavor, but the soup will still be delicious without it.)Slow Cooker Instructions
1. Prep the vegetables. Chop onion, celery, carrots, bell pepper, potato, cabbage, and mince the garlic. 2. Layer in the crock-pot:- Add all vegetables, garlic, diced tomatoes, broth, dried herbs, red pepper flakes, salt, pepper, and bay leaf.
- Place chicken pieces on top.
- On LOW for 6–7 hours, or
- On HIGH for 3½–4 hours
4. Shred the chicken. Remove chicken, discard skin and bones, shred the meat, and return it to the slow cooker.
5. Pasta option: If using pasta, cook it separately on the stove and add it right before serving so it doesn’t get mushy.
6. Taste, adjust seasoning, and serve.
This version is perfect for busy weekdays. Get it going in the morning and come home to the smell of homemade Sicilian chicken soup filling your kitchen.
Simple Substitutions & Time-Saving Tips
- Use rotisserie chicken: Skip cooking raw chicken and use 3 cups of shredded store-bought rotisserie chicken. Add it during the last 10–15 minutes of simmering, just to warm through.
- Use pre-chopped veggies: Grab a mirepoix mix (onion, carrot, celery) from the grocery store to cut down on chopping time.
- Skip the potato or cabbage: If you don’t have them, just leave them out. The soup will still be tasty and hearty.
- Milder version: Reduce or omit the crushed red pepper flakes for a gentle, kid-friendly soup.
- Spicier version: Add extra crushed red pepper or a pinch of cayenne for more heat.
Allergy-Friendly & Special Diet Swaps
This copycat Sicilian chicken soup is already dairy-free and easy to adapt for other needs.Gluten-Free
- Use gluten-free chicken broth (check the label).
- Skip traditional pasta or use gluten-free pasta.
- Rice, quinoa, or potatoes make great gluten-free starch options.
Dairy-Free
- The base recipe is dairy-free as written.
- Skip cheese garnish or use a dairy-free Parmesan alternative.
Low-Carb / Paleo-Friendly
- Skip the potatoes, pasta, and rice.
- Add extra low-carb veggies like zucchini or extra cabbage.
- Use a clean, low-sodium broth without added sugar.
Vegan / Vegetarian
You won’t match the exact flavor of the chicken-based soup, but you can still get a similar warm, Italian-style vegetable soup.- Replace chicken broth with vegetable broth.
- Replace chicken with:
- 1½–2 cups cooked chickpeas or cannellini beans, or
- Firm tofu cubes added near the end of cooking.
- Add mushrooms for a “meaty” texture and flavor.
How to Store, Freeze, and Reheat
Storage:- Cool the soup to room temperature (no more than 2 hours on the counter).
- Store in airtight containers in the fridge for up to 3–4 days.
- For best texture, freeze the soup without pasta or rice.
- Portion into freezer-safe containers or bags and freeze up to 3 months.
- Stovetop: Warm over medium heat, stirring occasionally, until hot.
- Microwave: Heat in 1–2 minute bursts, stirring in between, until steaming.
Let’s Talk: Did This Copycat Hit the Spot?
Soup like this often becomes a family tradition. Maybe you serve it when someone has a cold, on a rainy Sunday, or as your “first course” for Italian night.- Did you tweak the spices?
- Did you add pasta, rice, or keep it simple?
- How did your family or friends like it?
- Leave a comment with your variations or questions.
- Share this recipe with a friend who loves Carrabba’s or cozy chicken soup.
- Post your soup photos and tag “Simply Copycat Recipes” so others can find it.
Important Disclaimers
Copycat Recipe Disclaimer: This recipe is a copycat-style version created for home cooks who want to enjoy a dish similar to Carrabba’s “Mama Mandola’s Sicilian Chicken Soup” at home. It is not the original recipe, and we do not claim to have insider knowledge, proprietary information, or any official connection with Carrabba’s Italian Grill or its parent company. All trademarks and names mentioned belong to their respective owners and are used here for descriptive and educational purposes only.
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