Prep 45 mins
Cook 2 hrs 30 mins
I tried three of the available recipes for this Carrabba's chicken soup dish - usually called "Mamma Mandola's Sicillian Chicken Soup" - and was not quite getting the results I wanted. I'm NOT a cook, and live literally thousands of miles away from the nearest Carrabba's restaurant, so I had to improvise a little on the three recipes I found. I am quite happy with the results, though, and it's the closest I've made to this recipe. It is also a big batch, but I figured if I was spending an afternoon making soup, I should have some to freeze. I have used a 20 quart stockpot for this recipe (ideal), and a 16 quart (just barely fits) stockpot. Note: I do not have a local grocery store, so had to substitute some ingredients that you many not have to....but it worked for me. ;-)
- olive oil
- 3 medium sweet onions
- 2 1⁄2 medium green peppers
- 10 hearts celery (I estimated 8 whole stalks, but only had hearts)
- 8 -10 medium carrots (6 large would be enough)
- 8 medium sized potatoes (maybe just 4-5 larger Idaho baking potatoes?)
- 10 -12 garlic cloves
- 4 quarts chicken stock (2 from boxed broth, 2 from concentrate)
- 5 boneless skinless chicken breasts
- 2 (28 ounce) cans tomatoes, 28 oz can and (I used "Generic" Safeway Diced Petite, (1, 1)
- 1 cup of chopped parsley
- white pepper (2 tablespoons total?)
- black pepper (1.5 or 2 tablespoons?)
- salt (1.5 tablespoon?, and then salted to taste at end)
- 2 lbs ditalini, as needed when serving (or stubby pasta of choice)
- In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.
- "Sweat" onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning.
- Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.
- Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.
- Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).
- Remove chicken and let cool and stand to shred.
- Add chopped parsley and return the shredded chicken to the soup.
- Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).
- Simmer while cooking ditalini (or other stubby pasta).
- Serve soup over cooked pasta to taste.
- Note: Like many soups, this may be better made the day before and then served when needed. We will freeze some for ready-made meals and I think it will work out well.
I am not easily impressed with soups. I was IMPRESSED with this recipe. It is SOUPER yummy with lots of flavor and very spicy. I will definitely put this recipe in my recipe box.
This soup is AMAZING! Tastes exactly like Carraba's!! I followed the recipe exactly, except I added a little more white pepper (because I like it spicy) and topped it with grated Parmesan cheese!
I have made this four times. Everyone lobed in our house. It make LOTS of soup, and we like having leftovers. It is better the second day, so if we have company, i make the day before, leave the ditalini out. I heat it up to sreve, and cook the pasta. We have even frozen it, and the kids loved it microwaved when my husband I left them with the sitter. A few days ago, Carraba's blog posted a recipe for this soup. I made BOTH yesterday, because we had company for the superbowl. This recipe is MUCH closer to what we get at our local Carraba's than the one on their blog! Maybe I missed something, but we will stick with this knockoff. Highly recommended. Cut recipe in half if you don't want leftovers.