Carrabbas Mama Mandolas Chicken Soup Recipe 465

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CARRABBA'S MAMA MANDOLA'S CHICKEN SOUP



Carrabba's Mama Mandola's Chicken Soup image

Make and share this Carrabba's Mama Mandola's Chicken Soup recipe from Food.com.

Provided by 1 Baker

Categories     Clear Soup

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1 (14 ounce) can Italian plum tomatoes
1 (5 lb) hen, washed and cut into 8 pieces
1/2 cup fresh Italian parsley, chopped
2 garlic cloves, finely chopped
6 quarts water
salt & freshly ground black pepper

Steps:

  • Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
  • Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
  • Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times.
  • Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon.
  • Let cool.Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
  • When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
  • Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup.
  • Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.

COPYCAT CARRABBA'S MAMA MANDOLA'S CHICKEN SOUP



Copycat Carrabba's Mama Mandola's Chicken Soup image

Stay home, save money, and learn a delicious new recipe. A medley of slow-simmered veggies make this Carrabba's copycat chicken soup hearty without being too heavy.

Provided by lindatn

Time 3h

Yield 1.5 gallons

Number Of Ingredients 11

5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1 can (14 ounce size) imported Italian plum tomatoes
5 pounds hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 cloves garlic, finely chopped
6 quarts water
salt and freshly ground black pepper

Steps:

  • Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice. Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper. Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon. Let cool. Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher. When chicken has cooled enough to handle, remove skin and bones and return meat to soup. cook's notes Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.

Nutrition Facts :

CARRABBA'S MAMA MANDOLA'S CHICKEN SOUP RECIPE - (4.6/5)



Carrabba's Mama Mandola's Chicken Soup Recipe - (4.6/5) image

Provided by MJH

Number Of Ingredients 11

5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1 (14 ounce) can Italian plum tomatoes
1 (5 lb) hen, washed and cut into 8 pieces or(substitute 3-4 chicken breasts)
1/2 cup fresh Italian parsley, chopped
2 garlic cloves, finely chopped
6 quarts water
salt & freshly ground black pepper

Steps:

  • Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice. Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper. Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon. Let cool. Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher. When chicken has cooled enough to handle, remove skin and bones and return meat to soup. Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.

CARRABBA'S SPICY SICILIAN CHICKEN SOUP



Carrabba's Spicy Sicilian Chicken Soup image

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. ;-)

Provided by Johncn

Categories     Stocks

Time 3h15m

Yield 1 Can be frozen and microwaved to serve over ditalin, 12-16 serving(s)

Number Of Ingredients 15

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, roughly diced (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)

Steps:

  • 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.

Nutrition Facts : Calories 630, Fat 6.9, SaturatedFat 1.6, Cholesterol 41.1, Sodium 594, Carbohydrate 107.8, Fiber 9.9, Sugar 16.1, Protein 33.9

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