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    You are in: Home / Recipes / Carrabba's Spicy Sicillian Chicken Soup Recipe
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    Carrabba's Spicy Sicillian Chicken Soup

    Carrabba's Spicy Sicillian Chicken Soup. Photo by Johncn

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    45 mins

    2 hrs 30 mins

    Johncn's Note:

    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. ;-)

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    Serves: 10-12


    Can be ...

    Units: US | Metric


    1. 1
      In a large stockpot:. heat olive oil under fairly low to medium heat.
    2. 2
      "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.
    3. 3
      Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.
    4. 4
      Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.
    5. 5
      Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).
    6. 6
      Remove chicken and let cool and stand to shred.
    7. 7
      Add chopped parsley and return the shredded chicken to the soup.
    8. 8
      Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).
    9. 9
      Simmer while cooking ditalini (or other stubby pasta).
    10. 10
      Serve soup over cooked pasta to taste.
    11. 11
      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.

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    Ratings & Reviews:

    • on January 15, 2012


      Delicious 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.

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    • on October 10, 2011


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2015


      Omg i love this recipe

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Carrabba's Spicy Sicillian Chicken Soup

    Serving Size: 1 (854 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 756.0
    Calories from Fat 74
    Total Fat 8.3 g
    Saturated Fat 1.9 g
    Cholesterol 49.2 mg
    Sodium 712.8 mg
    Total Carbohydrate 129.3 g
    Dietary Fiber 11.9 g
    Sugars 19.2 g
    Protein 40.6 g

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