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Carrabba's Sicilian Chicken Soup
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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.
Prep Time45 minutes
Active Time3 hours
Total Time3 hours 45 minutes
Course: Main Course, Soup
Keyword: 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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