If you’ve ever sat down at Carrabba’s Italian Grill and ordered a bowl of their legendary Mama Mandola’s chicken soup, you already know the feeling. This Carrabba’s Chicken Noodle Soup Recipe is one of those dishes that hits differently from any ordinary chicken noodle soup.
It’s bold, deeply savory, and has that gentle kick of spice that keeps you coming back spoonful after spoonful.
The secret is in the layers. Sautéed aromatics, a medley of chunky vegetables, tender shredded chicken, and ditalini pasta all come together in a rich broth that tastes like it simmered all day.
And guess what? You can make this at home, and it might just taste even better than the restaurant version.\
Why You’ll Love This Carrabba’s Chicken Noodle Soup Recipe
This soup is not your average weeknight chicken noodle. It’s a proper Italian-style meal that brings comfort and flavor in every single bowl.
The vegetable lineup is generous and thoughtfully chosen. Carrots, celery, onion, green bell pepper, and russet potato give the broth incredible body without needing any thickener.
The spice level is completely adjustable. A little red pepper flake goes a long way, but you can dial it up or down based on your household’s preferences.
It’s a one-pot wonder. All the real magic happens in a single Dutch oven, which means fewer dishes and more time enjoying dinner.
You can also easily make it gluten-free. Just swap in gluten-free ditalini or any gluten-free short pasta, and the rest of the recipe stays exactly the same.
It reheats beautifully. In fact, the flavor deepens overnight, making it one of the best meal-prep soups you’ll find.
- Bold Italian-inspired flavors from oregano, parsley, and red pepper flakes
- Hearty and filling enough to serve as a complete meal
- Customizable spice level for the whole family
- Uses simple, affordable, everyday ingredients
- One pot, easy cleanup
- Stores and freezes exceptionally well
You might also enjoy: Carrabba’s Sausage and Lentil Soup
Ingredients
The ingredients here are simple but every single one plays a role. The combination of bone-in chicken, fresh vegetables, and the right seasonings is what makes this soup taste so deeply satisfying.
- 2 lbs (900g) bone-in, skin-on chicken thighs (about 4 pieces)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup / 150g)
- 3 stalks celery, diced (about 1 cup / 100g)
- 3 medium carrots, peeled and diced (about 1 cup / 130g)
- 1 medium green bell pepper, diced (about 1 cup / 120g)
- 1 medium russet potato, peeled and diced (about 1½ cups / 200g)
- 4 cloves garlic, minced
- 1 can (14.5 oz / 411g) diced tomatoes, with juices
- 4 cups (960ml) low-sodium chicken broth
- 4 cups (960ml) water
- ¼ cup (15g) fresh flat-leaf parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- ½ teaspoon white pepper
- ½ to 1 teaspoon red pepper flakes (adjust to taste)
- 1½ cups (150g) ditalini pasta, uncooked
- Freshly grated Parmesan cheese, for serving (optional)
The combination of both chicken broth and water is intentional. It gives you control over the salt level while still producing a deeply flavorful base. Bone-in chicken thighs are strongly recommended over chicken breast because the bone adds richness to the broth as it simmers.
Read Also: Chicken Rice Soup Recipe
Kitchen Equipment Needed
Having the right tools makes the process smooth and enjoyable. You don’t need anything fancy for this recipe, just a few reliable kitchen staples.
- Large Dutch oven or heavy-bottomed stockpot (6-quart or larger)
- Sharp chef’s knife and cutting board
- Wooden spoon or heat-safe silicone spatula
- Two forks or bear claw meat shredders for shredding chicken
- Potato masher (optional, for thickening the soup)
- Separate medium saucepan (for cooking pasta)
- Colander or strainer
- Ladle for serving
- Measuring cups and spoons
A Dutch oven is the gold standard for this recipe because it distributes heat evenly and holds temperature well during the long simmer. If you only have a large stockpot, that works just fine too.
This pairs wonderfully alongside a warm bowl of Italian Wedding Soup if you’re planning a soup-themed dinner spread.
Recommended Products for This Recipe
These are products I genuinely recommend based on quality and performance to help you make the best version of this soup.
1. Enameled Cast Iron Dutch Oven (6-Quart)
A quality Dutch oven makes an enormous difference in soups that require a long, low simmer. The even heat distribution prevents hot spots and keeps your broth from scorching. It’s the kind of kitchen investment that pays off every single time you make a big-batch soup.
2. Ditalini Pasta (Bulk Pack)
Ditalini is the traditional pasta used in Carrabba’s Mama Mandola’s soup. Its small tube shape traps broth in every bite and holds up better than egg noodles during storage. Having a pantry supply means you’re always ready to make this recipe on a whim.
3. Low-Sodium Chicken Bone Broth
Using a high-quality bone broth instead of regular stock adds a richness and depth you just can’t replicate. The collagen from bone broth also gives the soup a satisfying, silky body. Look for one that’s low-sodium so you can control the seasoning yourself.
4. Meat Shredding Claws
Shredding hot chicken with two forks works, but a pair of meat shredding claws makes the job so much faster and easier. They give you more control and shred the chicken into perfect, pull-apart strands in about 30 seconds.
5. Parmesan Cheese Block (Parmigiano-Reggiano)
Freshly grated Parmesan from an actual block is miles ahead of pre-shredded varieties for soup toppings. It melts right into the hot broth and adds a salty, nutty finishing note. It’s one small upgrade that takes this soup from great to extraordinary.
This recipe also uses a similar base technique to Pasta Fagioli, so that Dutch oven will get plenty of use.
Step-by-Step Instructions
Step 1: Prep All Your Vegetables
- Peel and dice the carrots into small, uniform pieces roughly ¼ inch (6mm) in size. Consistent sizing ensures everything cooks evenly.
- Dice the celery stalks into similarly small pieces, about ¼ inch (6mm). Include some of the leafy tops if you have them since they add extra flavor to the broth.
- Peel and dice the yellow onion into small pieces. Yellow onion is preferred over white because it becomes sweeter and more mellow when sautéed.
- Core and dice the green bell pepper into small pieces. The green bell pepper adds a slight bitterness that balances the richness of the broth beautifully.
- Peel and dice the russet potato into ½-inch (1.25cm) cubes. Russet potato breaks down slightly during cooking, naturally thickening the broth.
- Mince the 4 cloves of garlic finely. Fresh garlic is essential here since dried garlic powder won’t give you the same depth of flavor.
- Roughly chop the fresh flat-leaf parsley and set it aside.
Step 2: Sauté the Aromatics
- Heat a large Dutch oven or heavy-bottomed stockpot over medium heat.
- Add the 2 tablespoons of olive oil and allow it to heat until shimmering, about 1 to 2 minutes.
- Add the diced onion, celery, carrots, and green bell pepper all at once.
- Stir to coat the vegetables in the oil and sauté for 5 to 6 minutes, stirring occasionally. You’re looking for the onions to turn translucent and the vegetables to begin softening at the edges.
- Add the minced garlic and stir continuously for 1 minute. Garlic burns quickly, so keep it moving in the pan.
- Add the dried oregano and dried basil now so they can bloom briefly in the oil. This step unlocks their flavor compounds in a way that simply adding them to liquid won’t achieve.
Step 3: Add the Potatoes, Tomatoes, and Liquids
- Add the diced russet potato to the pot and stir everything together.
- Pour in the entire can of diced tomatoes, including all the juices. The acidic tomato juice brightens the broth and adds a subtle sweetness.
- Pour in the 4 cups (960ml) of low-sodium chicken broth and 4 cups (960ml) of water.
- Add the chopped fresh parsley, kosher salt, black pepper, white pepper, and red pepper flakes. Start with ½ teaspoon of red pepper flakes if you’re sensitive to heat; you can always add more at the end.
- Stir everything together well to combine all the seasonings throughout the pot.
Step 4: Add the Chicken and Simmer
- Nestle the bone-in, skin-on chicken thighs directly into the liquid. They should be mostly submerged. If needed, press them down gently.
- Increase the heat to bring the soup to a boil. This should take about 8 to 10 minutes on medium-high heat.
- Once boiling, reduce the heat to low or medium-low so the soup maintains a gentle, steady simmer. You should see small bubbles breaking the surface slowly.
- Partially cover the pot with a lid, leaving a small gap to allow steam to escape.
- Let the soup simmer for 45 minutes to 1 hour. During this time the chicken will cook through, the vegetables will become tender, and the broth will deepen in flavor significantly.
Step 5: Remove and Shred the Chicken
- After the soup has simmered, use tongs or a large slotted spoon to carefully lift the chicken thighs out of the pot and transfer them to a cutting board.
- Allow the chicken to cool for about 5 minutes until it’s comfortable to handle.
- Remove and discard the skin. It will slip right off.
- Use two forks or a pair of meat shredding claws to shred the chicken off the bone into bite-sized pieces. The chicken should be fall-apart tender at this point.
- Discard the bones and set the shredded chicken aside.
Step 6: Thicken the Soup (Optional but Recommended)
- With the chicken removed, use a potato masher to lightly press on some of the softened potatoes and vegetables remaining in the broth.
- You don’t want to mash everything into a puree. The goal is to break down just enough potato and carrot to give the soup a slightly thicker, richer body.
- Stir the broth after mashing to incorporate the mashed vegetables throughout.
- This is the technique Carrabba’s actually uses in the restaurant to give their soup that distinctive hearty texture.
Step 7: Cook the Pasta Separately
- Bring a separate medium saucepan of salted water to a boil.
- Add the 1½ cups (150g) of ditalini pasta and cook it for about 1 to 2 minutes less than the package instructions indicate. For example, if the package says 8 minutes, cook for 6 to 7 minutes.
- You want the pasta slightly underdone (al dente) because it will continue to absorb liquid and soften once added to the hot soup.
- Drain the pasta through a colander and set aside.
- Cooking the pasta separately is the key professional technique that prevents it from soaking up all the broth and turning mushy, especially when storing leftovers.
Step 8: Combine and Season to Taste
- Return the shredded chicken to the pot of soup and stir to incorporate.
- Add the drained ditalini pasta to the pot and stir gently.
- Taste the soup carefully and adjust the seasoning. Add additional salt, black pepper, or red pepper flakes as needed. This is your moment to get the flavor exactly right.
- Let the soup simmer together for just 5 more minutes so the pasta can absorb a little of the broth and everything comes together.
- Ladle into bowls, top with freshly grated Parmesan cheese if desired, and serve immediately.
The full recipe makes about 8 to 10 generous servings and can be on the table in under 90 minutes start to finish.
For another Italian-inspired soup that uses a similar slow-simmer technique, check out this Zuppa Toscana.
Tips for Success
These practical tips will help you make the very best version of this soup every time, whether it’s your first attempt or your tenth.
- Use bone-in chicken thighs, not chicken breast. The bones release collagen as they cook, making the broth silkier and more flavorful. Chicken breast tends to dry out and results in a noticeably thinner, less rich broth.
- Don’t skip the sautéing step. Sweating the vegetables in olive oil before adding liquid creates a foundation of caramelized flavor you simply can’t get by throwing everything into the pot raw.
- Make it a day ahead. Like most hearty soups, this one tastes even better the next day after the flavors have had time to meld overnight in the refrigerator.
- Always cook pasta separately. If you cook the pasta directly in the soup, it will absorb too much liquid and become mushy very quickly. Storing pasta and soup separately also prevents the noodles from expanding and drinking up all your broth.
- Season gradually. Because chicken broth varies in sodium content between brands, always taste and season at the end rather than adding full amounts of salt at the beginning.
- Adjust spice level to your taste. Red pepper flakes and white pepper are both adjustable. Start conservatively if serving this to kids or guests with low heat tolerance, then offer extra red pepper at the table.
Read Also: Chicken Vegetable Soup Recipe
Serving Suggestions
This soup is filling enough to be a complete meal on its own, but it pairs absolutely beautifully with a few simple accompaniments to round out the table.
Crusty bread is a natural partner. A warm baguette, garlic ciabatta, or even a simple slice of Skillet Cornbread on the side is perfect for soaking up every drop of the flavorful broth.
A light salad balances the heartiness of the soup. A simple green salad with a lemony vinaigrette or an Italian chopped salad keeps things fresh without competing with the bold soup flavors.
Fresh Parmesan and a good drizzle of extra-virgin olive oil over each bowl right before serving adds a finishing touch that elevates the presentation and flavor alike.
- Warm crusty baguette or garlic bread
- Dinner Rolls straight from the oven
- Simple Italian chopped salad
- Extra red pepper flakes and grated Parmesan at the table
- A glass of dry white wine, like Pinot Grigio or Sauvignon Blanc
Variations to Try
This recipe is wonderfully adaptable. Once you’ve made the base version, here are some directions you can take it.
- Slow Cooker Version: Sauté the vegetables on the stovetop first, then transfer everything except the pasta to a slow cooker. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Shred the chicken, then add separately cooked pasta right before serving.
- Rotisserie Chicken Shortcut: Skip the raw chicken entirely. Use the shredded meat from a store-bought rotisserie chicken and add it during the last 10 minutes of simmering. This cuts the cook time roughly in half.
- Gluten-Free Version: Substitute the ditalini pasta with your favorite gluten-free short pasta. Everything else in the recipe is naturally gluten-free.
- Low-Carb or Keto Option: Simply omit the pasta and potato. The soup is still incredibly hearty and flavorful from the chicken and vegetables alone. This is what makes it so beloved among low-carb eaters.
- Extra Vegetable Version: Add diced zucchini, baby spinach, or green beans to the pot during the last 15 minutes of simmering for even more veggie-loaded goodness.
- Creamy Version: Stir in ½ cup (120ml) of heavy cream during the last few minutes for a richer, creamier broth that leans more toward Italian comfort food.
Another crowd-pleasing Italian-style soup to add to your rotation is Lasagna Soup.
Storage and Reheating
This soup stores and freezes beautifully, making it one of the best meals to make in a big batch for the week ahead.
Storage tip: For best results, store the soup broth and the cooked pasta separately in airtight containers in the refrigerator. When pasta sits in the broth overnight, it continues absorbing liquid and can become swollen and mushy.
- Refrigerator: The soup (without pasta) keeps well in an airtight container for up to 4 to 5 days. Store pasta separately and add fresh portions when reheating.
- Freezer: Freeze the soup base (without pasta) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating on the stove: Pour the desired portion of soup into a saucepan over medium heat. Stir occasionally until heated through, about 5 to 8 minutes. Add a splash of chicken broth if the soup has thickened too much.
- Reheating in the microwave: Transfer soup and pasta to a microwave-safe bowl. Cover loosely with a microwave-safe lid or paper towel. Heat on HIGH for 2 to 3 minutes, stirring halfway through.
The flavors genuinely improve after a night in the refrigerator, so day-two leftovers are often even better than day one.
For another amazing meal-prep friendly soup, try this hearty Chicken Gnocchi Soup.
Nutritional Facts
Approximate values per serving (based on 8 servings, without optional Parmesan cheese):
| Nutrient | Amount Per Serving |
|---|---|
| Calories | ~290 kcal |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 80mg |
| Sodium | 620mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 24g |
| Vitamin A | 3,200 IU |
| Vitamin C | 22mg |
| Iron | 1.5mg |
Nutritional information is estimated and will vary based on specific ingredient brands, portion sizes, and any modifications to the recipe.
You might also enjoy this comforting Chicken and Dumplings for another filling, satisfying meal.
Health Benefits of Key Ingredients
This soup isn’t just delicious. Every major ingredient brings something genuinely good to the table.
Chicken thighs provide a solid source of lean protein along with important B vitamins like B3 (niacin) and B6, which support energy metabolism and brain function. Using bone-in chicken also releases collagen and gelatin into the broth, which may support joint health and gut integrity.
Carrots are loaded with beta-carotene, the precursor to Vitamin A, which is essential for eye health and immune function. Cooking carrots actually increases the bioavailability of beta-carotene compared to eating them raw, so this soup is a great way to get more out of this humble vegetable.
- Celery: Rich in antioxidants and supports healthy digestion; a great source of Vitamin K
- Garlic: Contains allicin, a compound widely studied for its antibacterial and immune-boosting properties
- Tomatoes: Excellent source of lycopene, Vitamin C, and potassium
- Green bell pepper: One of the highest Vitamin C-containing vegetables, which supports immunity and collagen production
- Russet potato: Provides potassium, Vitamin B6, and complex carbohydrates for sustained energy
- Olive oil: Heart-healthy monounsaturated fats and powerful polyphenol antioxidants
- Parsley: Surprising amounts of Vitamin K and Vitamin C in just a small serving
- Red pepper flakes: Capsaicin, the active compound, is linked to anti-inflammatory effects and may support metabolism
Read Also: Lemon Chicken Orzo Soup Recipe
Frequently Asked Questions
1. What kind of pasta does Carrabba’s use in their Sicilian chicken soup?
Carrabba’s uses ditalini pasta in their Mama Mandola’s Sicilian Chicken Soup. Ditalini means “little thimbles” in Italian, and these tiny tube-shaped pasta pieces are perfect for soup because they hold up well without becoming mushy. If you can’t find ditalini, elbow macaroni, tubetti, small shells, or orzo are all good substitutes.
2. Can I use chicken breast instead of chicken thighs?
You can, but the result won’t be quite the same. Chicken breast lacks the fat and collagen that bone-in thighs contribute to the broth. The soup made with breast meat will be slightly less rich and flavorful, and the chicken itself tends to dry out faster. If you do use breast, consider using bone-in, skin-on breast rather than boneless skinless for a better outcome.
3. How spicy is this soup?
The heat level in this recipe is moderate and fully adjustable. The primary sources of heat are red pepper flakes and white pepper. With ½ teaspoon of red pepper flakes, most people would describe the spice as a pleasant warmth rather than anything fiery. If you’re sensitive to spice, start with ¼ teaspoon and taste as you go. If you love heat, you can comfortably add up to 1½ teaspoons.
4. Can I make this in an Instant Pot?
Absolutely. Use the Sauté function to cook the vegetables and aromatics as directed. Then add the remaining ingredients (except the pasta) and lock the lid. Cook on Manual/High Pressure for 15 minutes, then allow a natural pressure release for 10 minutes before doing a quick release. Remove and shred the chicken, then stir in separately cooked pasta and adjust seasoning before serving.
5. Can I freeze this soup?
Yes, and it freezes wonderfully. The key is to freeze the soup base without the pasta. Pasta that has been sitting in soup will become very soft and swell significantly during freezing and reheating. Freeze the broth with chicken and vegetables in a freezer-safe container for up to 3 months. When you’re ready to serve, thaw, reheat, and cook a fresh batch of pasta to add right before eating.
This Chicken Soup is another timeless version worth bookmarking for cold weather.
Carrabba’s Chicken Noodle Soup
Equipment
- Large Dutch oven or heavy-bottomed stockpot - 6-quart or larger recommended
- Sharp chef's knife
- Cutting board
- Wooden spoon or heat-safe silicone spatula
- Bear claw meat shredders - Two forks work as an alternative
- Potato masher - (optional) for thickening the broth
- Medium saucepan - For cooking pasta separately
- Colander or strainer - For draining cooked pasta
- Ladle - For serving
- Measuring cups and spoons
- Tongs or large slotted spoon - For removing chicken from pot
Ingredients
- 2 lbs bone-in, skin-on chicken thighs - about 900g, approximately 4 pieces
- 2 tablespoons olive oil
- 1 medium yellow onion - about 1 cup or 150g, diced
- 3 stalks celery - about 1 cup or 100g, diced; include leafy tops if available
- 3 medium carrots - about 1 cup or 130g, peeled and diced
- 1 medium green bell pepper - about 1 cup or 120g, diced
- 1 medium russet potato - about 1½ cups or 200g, peeled and diced into ½-inch cubes
- 4 cloves garlic - minced
- 14.5 oz canned diced tomatoes - 411g, 1 standard can, with juices
- 4 cups low-sodium chicken broth - 960ml
- 4 cups water - 960ml
- ¼ cup fresh flat-leaf parsley - 15g, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt - plus more to taste
- 1 teaspoon black pepper
- ½ teaspoon white pepper
- ½ teaspoon red pepper flakes - adjust to taste; up to 1 teaspoon for more heat
- 1½ cups ditalini pasta - 150g, uncooked; elbow macaroni or small shells work as substitutes
For Serving
- freshly grated Parmesan cheese - optional, to taste
Instructions
- Dice the onion, celery, carrots, and green bell pepper into small ¼-inch (6mm) pieces, peel and cube the russet potato into ½-inch pieces, mince the garlic, and roughly chop the fresh parsley. Uniform sizing ensures even cooking throughout.
- Heat olive oil in a large Dutch oven over medium heat until shimmering, then add the onion, celery, carrots, and green bell pepper and sauté for 5 to 6 minutes until softened. Add minced garlic, dried oregano, and dried basil, stirring constantly for 1 minute until fragrant.
- Add the diced potato, canned diced tomatoes with their juices, chicken broth, and water to the pot. Stir in the chopped parsley, kosher salt, black pepper, white pepper, and red pepper flakes until fully combined.
- Nestle the bone-in chicken thighs into the liquid and bring to a boil over medium-high heat, then reduce to a gentle simmer. Partially cover and cook for 45 minutes to 1 hour until the chicken is fall-apart tender and the broth has deepened in flavor.
- Use tongs to transfer the chicken thighs to a cutting board and let them cool for 5 minutes. Discard the skin and bones, then shred the meat into bite-sized pieces using two forks or meat shredding claws and set aside.
- Use a potato masher to lightly press on some of the softened potatoes and vegetables directly in the pot to slightly thicken the broth without fully pureeing it. Stir to incorporate the mashed vegetables evenly throughout.
- Bring a separate saucepan of salted water to a boil and cook the ditalini pasta 1 to 2 minutes less than the package directions indicate (al dente). Drain through a colander and set aside.
- Return the shredded chicken to the pot, add the drained ditalini, and stir gently to combine. Simmer together for 5 minutes, then taste and adjust salt, pepper, and red pepper flakes as needed before ladling into bowls.
- Ladle the hot soup into bowls and top with freshly grated Parmesan cheese if desired. Serve immediately with crusty bread or warm dinner rolls on the side.
Notes
- Always use bone-in, skin-on chicken thighs rather than chicken breast. The bones add collagen and richness to the broth that chicken breast simply cannot replicate.
- Cook the pasta in a separate pot and store it separately from the soup. Pasta stored in broth will absorb liquid, swell, and become mushy within hours.
- The mashing step is key to the restaurant texture. Lightly pressing the cooked potato and carrots thickens the broth naturally without any added starches or flour.
- Start with ½ teaspoon of red pepper flakes for a mild warmth and increase to 1 or 1½ teaspoons if you prefer more heat. White pepper adds a different, subtler heat to the dish.
- This soup tastes significantly better the next day. Make it a day ahead and store in the refrigerator overnight for deepened, more developed flavor.
- To make this recipe gluten-free, simply substitute gluten-free short pasta such as gluten-free ditalini, elbows, or small shells. The rest of the recipe is naturally gluten-free.
- For a slow cooker version, sauté the vegetables on the stovetop first, then transfer everything except the pasta to the slow cooker. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, then shred the chicken and stir in separately cooked pasta before serving.
- For a quick shortcut, substitute shredded rotisserie chicken for the raw chicken thighs. Add it during the last 10 minutes of simmering to cut the total cook time significantly.
- Freeze the soup base (without pasta) in airtight freezer-safe containers for up to 3 months. Cook fresh pasta when ready to serve and add it to the reheated broth.
- Refrigerate leftovers (soup and pasta stored separately) in airtight containers for up to 4 to 5 days.
Final Thoughts
If you’ve been searching for a copycat Carrabba’s Chicken Noodle Soup Recipe, this is the one to make.
It captures everything that makes the original so irresistible: the hearty vegetables, the spiced-up broth, the tender shredded chicken, and those little ditalini pasta bites in every spoonful.
It’s not complicated to make, and the ingredients are all easy to find at any grocery store.
Whether you’re making it for a cozy weeknight dinner, meal prepping for the week, or cooking for a crowd, this soup never fails to deliver.
Give it a try this week, and don’t be surprised if it becomes a permanent part of your soup rotation.
If you make it, leave a comment below and let me know how it turned out. And if you share it on Instagram, tag me so I can see your beautiful bowl of soup!
Recommended:
- Chicken Rice Soup
- Minestrone Soup
- Italian Penicillin Soup
- Chicken Sopas
- Udon Noodle Soup
- Chicken Stew
- Turkey Soup
- Ham and Bean Soup
- Stuffed Pepper Soup
- Beef and Barley Soup
