Make our Carrabba’s Sicilian Chicken Soup Recipe at home tonight for your family. With our Secret Restaurant Recipe your Sicilian Chicken Soup will taste just like Carrabba’s.
Photo by Cris
Carrabba’s Sicilian Chicken Soup
Straight-From-the-Restaurant
This recipe for Carrabba’s Sicilian Chicken Soup was generously provided by Carrabba’s to the Orlando Sentinel and published in their Thought You’d Never Ask column back in 2015.
Carrabba's Sicilian Chicken Soup Recipe
Mama Mandola’s Sicilian Chicken Soup makes a hearty lunch or dinner. This is a "Straight-From-the-Restaurant" generously provided by Carrabba's.
Yield: 8 Servings
Ingredients
- 1 whole Chicken about 4 1/2 pounds, giblets removed
- 1 large Yellow Onion finely chopped
- 3 ribs Celery cut into 1/4-inch dice
- 3 Carrots cut into 1/4-inch dice
- 3 Green Bell Peppers cored, seeded and cut into 1/4-inch dice
- 3 medium Baking Potatoes, such as Russet peeled and cut into 1/2-inch dice
- One 14 1/2-ounce can Diced Tomatoes in Juice
- 1/2 cup chopped fresh Flat-Leaf Parsley
- 4 cloves Garlic chopped
- Salt and freshly ground Black Pepper to taste
Instructions
- Place chicken into a large soup pot.
- Add prepared onion, celery, carrots, bell peppers, potatoes, tomatoes and juices.
- Add cold water until chicken is fully covered by 1 inch.
- Place on stovetop over high heat and bring to boil. Skim off foam that rises to surface.
- Add parsley, garlic, 1 tablespoon salt and 1 teaspoon black pepper.
- Reduce heat to medium-low.
- Loosely cover pot (allow a bit of space for steam to escape).
- Simmer until chicken is cooked and falling off bone, about 2 hours.
- Transfer chicken to bowl. Allow to cool about 20 minutes. Keep pot simmering.
- When cool enough to touch, remove chicken meat from the bones. Tear chicken into bite-sized pieces. Discard skin and bones.
- Prepare pasta according to package directions. Drain.
- Mash some of the potatoes in pot to lightly thicken broth.
- Add chicken and pasta to the soup. Stir to mix.
- Taste. Add salt and pepper, to taste.
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Photo of Italian Chicken Soup like Carrabba’s is by Cris and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Chis. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe courtesy of Carrabba’s and the Orlando Sentinel Thought You’d Never Ask column, 2015. Additional Information Courtesy of Wikipedia and is used by permission.
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January 26, 2022 @ 11:53 am
Is there a way to do this with chicken breasts instead of a whole chicken?
January 26, 2022 @ 4:12 pm
Crystak, I would suspect you probably could. Just use 4 – 4 1/2 pounds of chicken breasts. I would try to get ones that have the skin still on for the most flavor.
Thank you for the question. I hope this helps.
Please let us know your results.
James.