Start by heating your stock pot over medium heat and adding 1 tablespoon of olive oil. Once the oil is hot, toss in the diced onion, celery, and minced garlic. Cook for about 5 minutes until the vegetables soften and their fragrance fills the kitchen. Add the pimento for a touch of spice—if you like it extra spicy, you can substitute with a chili pepper of your choice.

Next, add the chopped tomato, potato chunks, and bell peppers. Stir to combine and cook for another 3-4 minutes. These vibrant veggies are the heart of the soup, and the potato, in particular, will break down and add creaminess to the broth. Add the seasoned chicken breast (or thighs and legs) into the pot and stir.

Now it’s time to bring everything together! Pour in the 5 cups of water (or use chicken stock if you want an extra depth of flavor). Add in your all-purpose seasoning and 2 teaspoons of Maggi chicken bouillon powder. This adds a rich, savory note to the broth. Bring the soup to a boil, then reduce the heat to medium and allow it to simmer for about 20-25 minutes, or until the chicken is fully cooked.

Once the chicken is done, carefully remove it from the pot and shred it with a fork. The chicken will be tender and easy to pull apart. Return the shredded chicken to the pot and stir it back into the soup.

For that authentic Carrabba’s texture, take a potato masher and gently mash some of the vegetables in the pot. This will help thicken the broth slightly, while still leaving plenty of chunky veggies to enjoy.

Add your pasta—whether it’s ditalini, elbows, or macaroni—and let it cook in the broth for about 5-7 minutes, just until it’s al dente. If you’re planning to store the soup for later, cook the pasta separately and add it to individual servings to avoid sogginess.

Give the soup a final taste and adjust the seasoning with salt and pepper if needed. The Maggi bouillon will have added plenty of flavor, but feel free to tweak it to your liking.