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. 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:. 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.
Delicious soup...so much so that 3 of my 4 kids took seconds! I halved the recipe and still have plenty of leftover (or to freeze for another meal). I used red potatoes, and cut out the bad spots but other than that left the peel on. I also used petite diced canned tomatoes, 3 chicken breasts and all canned chicken broth. I added appx 3/4 of a t of white pepper and 3/4 t black pepper while cooking and passed it at the table for those that like it spicier. After all the vegetables were sweated and the ingredients added, I cooked it in a crock pot on high for 2 hours and on low for another 4.
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.