ITALIAN CHICKEN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside.
- Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes.
- Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside.
- In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat.
- Serve with lots of Parmesan on the top--the more the better--and crusty Italian bread is good too.
MAMA MANDOLA'S SICILIAN CHICKEN SOUP RECIPE - (4.1/5)
Provided by á-34480
Number Of Ingredients 11
Steps:
- Put the whole chicken, onion, celery, carrots, bell peppers, potatoes, tomatoes and their juices in a large soup pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, garlic, and 1 tablespoon of salt and 1 teaspoon of pepper. Reduce the heat to medium-low. Partially cover the pot and simmer until the chicken is falling off the bones, about 2 hours. Using tongs, transfer the chicken to a large bowl and let cool for about 20 minutes. Keep the soup in the pot simmering. Remove the meat from the chicken, discarding the skin and bones, taking care not to mangle the meat and keeping it in neat pieces. Tear or pull the boned chicken into large bite-sized pieces. (Tip: We prefer hand-pulled chicken to chopped chunks) Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt to taste. Add the ditalini and cook according to the package directions until tender. Drain well. (Tip: do not add uncooked pasta to the soup, or it will soak up too much broth during cooking and make the soup very thick.) Use a large slotted spoon or a potato masher, mash some potatoes in the pot to lightly thicken the broth. Add the chicken and pasta to the pot. Season salt and pepper. Serve hot.
SICILIAN ROASTED CHICKEN
I made up this one to resemble the rotisserie chicken I love so much. It is so expensive here, so here's my version.
Provided by BramptonMommyof2
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
- Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
- Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 431.3 calories, Carbohydrate 0.9 g, Cholesterol 145.5 mg, Fat 25.7 g, Fiber 0.4 g, Protein 46.1 g, SaturatedFat 7.2 g, Sodium 528.4 mg, Sugar 0.2 g
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 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
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 (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!
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- In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- Add chicken stock and water. Season to taste with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender and easily falling off the bones. Remove chicken from the pot with a pair of tongs.
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- Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. Taste the veggies, especially the potatoes for doneness.
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