Carrabba's Sicilian Chicken Soup Copycat Recipe: Herbed Orzo and Tomato-Braised Chicken

This Carrabba’s Sicilian Chicken Soup copycat recipe brings home the same bold, aromatic essence that turned the restaurant’s version into a beloved classic. The secret lies in slow-braising chicken thighs until tender, then building layers of tomato and orzo into a deeply aromatic broth.

I've spent years perfecting this technique, and it never fails to impress—especially when you achieve that perfect balance of savory, tangy, and herby notes.

What sets this copycat recipe apart is the methodical approach to flavor development. Browning the chicken creates a deep, caramelized base, while deglazing the pan captures every last bit of fond for maximum richness.

The orzo absorbs the broth beautifully, becoming tender and infused with herbs, while the tomatoes add a bright acidity that cuts through the richness. This isn't just soup—it's a comforting, restaurant-quality meal that comes together in one pot.

By the time you're done, you'll have a steaming bowl of soup with perfectly braised chicken, al dente orzo, and a velvety broth that's packed with flavor.

The aroma alone will have everyone gathered around your table, and each spoonful delivers that perfect combination of tender meat, chewy orzo, and aromatic broth. This is the kind of dish that transforms a simple weeknight into a memorable dining experience.

The beauty of this recipe is its versatility—it works as a hearty main course or a satisfying side dish. Serve it with crusty bread to soak up every last drop of that flavorful broth. Let's get started on creating your own restaurant-quality Sicilian Chicken Soup at home.

Ingredients for carrabba's sicilian chicken soup copycat

Sixteen ingredients for a restaurant-worthy bowl of soup that tastes just like Carrabba's famous version.

The chicken thighs are non-negotiable here—they stay juicy and tender while braising. Look for bone-in, skin-on thighs at Whole Foods or your local butcher shop if you want that extra richness, but boneless works too. The carrots and celery should be fresh, crisp, and vibrant—Trader Joe's has great organic options at a good price. For the tomatoes, San Marzano cans are worth the splurge—they're sweeter and less acidic, which balances the broth perfectly. The orzo needs to be short-grain; Barilla is my go-to brand, but any quality Italian brand works. Fresh herbs are a must for that bright, aromatic finish, so grab a bunch at the market if you can.

No red wine? Substitute with extra chicken broth—just add another half cup. Short on fresh basil? Dried basil at one-third the amount works in a pinch, but it won't have the same pop. The orzo can be swapped for farro if you prefer a nuttier texture, but it'll take longer to cook. If you're using pre-minced garlic, toast it in olive oil first to deepen the flavor. The broth is the soul of this soup—if you're using store-bought, low-sodium is key so you can control the seasoning. For extra depth, add a splash of white wine vinegar at the end for brightness.

This soup tastes even better the next day as the flavors meld together. Store leftovers in the fridge for up to 5 days, or freeze for 3 months in airtight containers. The broth thickens as it cools, so add a splash of water or broth when reheating. For serving, I like to toast crusty bread on the side—it soaks up every last drop of that flavorful broth. Double the recipe and freeze half for lazy weeknights; trust me, you'll be glad you did.

Step-by-step instructions for Carrabba's sicilian chicken soup

This method delivers restaurant-quality soup with tender chicken and perfectly cooked orzo.

Heat the 0.5 cup extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering. Pat the 2.5 lb boneless, skinless chicken thighs dry with paper towels and season generously with 1 tsp salt and 0.5 tsp black pepper on both sides. Place the chicken in the pot in a single layer, leaving space between pieces.

Sear for 4-5 minutes per side until the chicken develops a deep golden-brown crust. Here's the thing—don't rush this step. You want that crust to form before you start building the flavor base. Once golden, remove the chicken and set it aside on a plate, leaving the rendered fat in the pot.

In the same Dutch oven, add the 1 whole yellow onion and 4 whole celery stalks, cutting them into ½-inch pieces as you go. Cook for 5 minutes until softened, stirring occasionally. Add the 4 whole large carrots, also cut into ½-inch chunks, and cook for another 3 minutes until they begin to soften.

Stir in the 6 cloves minced garlic and cook for 30 seconds until fragrant—this prevents bitter garlic flavors. Pour in the 0.5 cup red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes until mostly evaporated, which deepens the wine's flavor.

Add the 28 oz crushed canned San Marzano tomatoes, 1 tsp dried oregano, 2 whole bay leaves, and bring to a gentle simmer. Reduce heat to medium-low and let it cook uncovered for 15 minutes, stirring occasionally. This step allows the tomatoes to break down and develop their natural sweetness while the herbs infuse the sauce.

After 15 minutes, stir in the 0.5 cup chopped fresh basil leaves and 0.25 cup chopped fresh parsley leaves. These herbs add bright, fresh notes that balance the rich tomato base. Keep the sauce at a gentle simmer—you want it to reduce slightly but not boil vigorously.

Return the seared chicken thighs to the pot and add the 4 cups chicken broth. Bring everything to a gentle boil, then reduce heat to medium-low to maintain a steady simmer. Add the 1 cup uncooked orzo pasta and cook for 12-15 minutes, stirring occasionally, until the orzo is tender and the chicken reaches an internal temperature of 165°F.

Here's the moment that matters: Taste and adjust seasoning. You might need a bit more salt—remember, the orzo absorbs some of the broth's flavor. Remove the 2 whole bay leaves before serving, as their flavor becomes bitter when overcooked. Let the soup sit off heat for 5 minutes to allow the flavors to meld completely.

Ladle the soup into bowls and garnish each serving with an additional sprinkle of chopped fresh parsley and chopped fresh basil. The bright herbs contrast beautifully with the rich tomato and wine flavors, creating that signature Carrabba's finish. Serve immediately while warm, as the orzo continues to absorb liquid and soften slightly.

Real talk: This soup tastes even better the next day as the flavors deepen. The chicken will pull apart easily, the orzo will be perfectly tender, and every spoonful delivers that perfect balance of herbed orzo, tomato-braised chicken, and aromatic broth that makes this copycat recipe so special.

Best sauces and condiments for these flavors

Tomato-Basil Sauce

This is the heart of your soup, where the San Marzano tomatoes shine. I like to blend a small portion of the cooked tomatoes with ¼ cup fresh basil and 1 tbsp olive oil until smooth, then stir it back into the pot.

This creates a velvety texture that coats the orzo beautifully. For extra depth, add ½ tsp red pepper flakes while blending—just enough to hint at heat without overpowering. 🌿

Garlic-White Wine Deglaze

The wine deglaze is where magic happens. After searing the chicken, I always add ½ cup dry red wine (like Chianti) and let it reduce by half before adding tomatoes. This concentrates the wine's flavors and creates a rich, caramelized base.

For a non-alcoholic version, substitute with ½ cup chicken broth + 1 tsp balsamic vinegar—it mimics the acidity beautifully. 🍷

Herb Oil Finishing

Just before serving, drizzle each bowl with 1 tsp herb oil made by blending ¼ cup olive oil, 2 tbsp chopped parsley, and 1 tbsp chopped basil.

This adds a luxurious finish that elevates the dish. I also sprinkle a pinch of freshly cracked black pepper right on top—it brightens the whole bowl. ✨

Crispy Garlic Bread

No Italian soup is complete without bread to soak up that flavorful broth. I make a quick version by brushing 1 baguette, sliced in half lengthwise, with 2 tbsp olive oil mixed with 2 minced garlic cloves.

Toast until golden and crisp, then serve alongside the soup. The contrast of warm, chewy bread with the rich soup is pure comfort food. 🥖

Lemon-Wine Reduction

For a sophisticated touch, reduce ¼ cup red wine with 1 tbsp lemon juice and 1 tsp honey until syrupy. Drizzle this over the soup just before serving—it adds a bright, tangy contrast that cuts through the richness.

I keep this on the table as a condiment for guests to add to taste. 💛

Spicy Arrabbiata Drizzle

If you want heat, blend ½ cup crushed tomatoes, 1 tsp red pepper flakes, 1 garlic clove, and 1 tbsp olive oil until smooth. Simmer for 5 minutes to deepen the flavor, then drizzle over individual bowls.

This adds a fiery kick that pairs perfectly with the creamy orzo and tender chicken. 🌶️

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