SICILIAN CHICKEN SOUP
A hearty spicy full bodied chicken noodle soup, perfect for cold nights, or people with colds! This recipe was inspired by Carrabas Mama Mandola's Sicilian Chicken Soup. My friend and I absolutely love it, but we live too far away from a Carrabas to have it more than once a year or so. We tried other "copycat" recipes we found online, but none of them were even close. So through trial and error we created this recipe. Hope you enjoy it and we'd love to hear what you think!
Provided by smlingrl
Categories Clear Soup
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Saute onion, potatoes, carrots, bell pepper, and celery in a large soup pot.
- Add stock, garlic, tomatoes, bouillon cubes, bay leaves, salt, pepper, and crushed red pepper.
- Simmer 2 hours, stirring occasionally.
- Remove bay leaves.
- Divide soup in half, leave half in the soup pot and puree the other half in a food processor.
- Add the pureed soup back to the soup pot and stir. Add shredded chicken and parsley.
- Simmer 30 minutes.
- While the soup is simmering, boil a pot of water and cook the macaroni according to the directions on the bag. Drain and toss with olive oil until lightly coated.
- Ladle soup into individual bowls and add macaroni to taste. Add parmesan cheese to taste and enjoy! (number of servings is approximate).
CARRABBA'S SPICY SICILIAN CHICKEN SOUP
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
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
MAMA MANDOLA'S SPICY SICILIAN CHICKEN SOUP
Make and share this Mama Mandola's Spicy Sicilian Chicken Soup recipe from Food.com.
Provided by Kit..ty Of Canada
Categories < 4 Hours
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 11
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. 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 (AKA: MAMA MANDOLA'S CHICKEN SOUP)
Steps:
- Heat a large pot over medium heat and add in the olive oil, celery, carrots, onion, bell pepper. Sauté for about 10 minutes until the vegetables just start to soften.
- Add in the: chicken breast (I like to cut mine in half to make shredding easier), garlic, potatoes, can of tomatoes, parsley, oregano, red pepper flakes, salt, and pepper, water, and chicken broth. Bring this to a full boil for about a minute then lower to a low simmer for 45 minutes - covered.
- After the 45 minutes, pull out the cooked chicken and shred. You can just pull it apart using 2 forks. Add the chicken back to the pot along with your pasta and bring to a full boil again. Cook for the amount of time needed for your pasta. (Ditalini is typically about 10 minutes)
- We like to serve our soup with a little extra parsley on top and a few pieces of bread for dipping.
- We love to make this super easy focaccia bread to go with this soup!
CARRABBA'S MAMA MANDOLA'S CHICKEN SOUP
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
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 SICILLIAN CHICKEN SOUP RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 15
Steps:
- 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. Cover 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. Also can freeze some for ready-made meals.
CARRABBA'S SAUSAGE AND LENTIL SOUP
I've gone to Carrabas many times just for this soup. A lady from my supper club happened to bring this in for our soup theme and it tasted exactly like Carrabas! I've substituted Italian turkey many times and you would never notice the difference. You might also want to sprinkle some fresh basil and Parmesan cheese on top. Its good with a crusty piece of bread!
Provided by Boos Mom
Categories Lentil
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Brown sausage; drain off fat.
- In a large pot combine all ingredients bring to boil.
- Reduce heat,cover.
- Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
- Sprinkle with Parmesan cheese and serve.
Nutrition Facts : Calories 345.4, Fat 13.9, SaturatedFat 4.7, Cholesterol 25.9, Sodium 1249.7, Carbohydrate 32.2, Fiber 13.6, Sugar 5.5, Protein 22.8
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