One of my favorite soups of all time is Mama Mandola’s Sicilian Chicken Soup from Carrabbas, it’s one of those “eat when you’re feeling lousy” soups that just hits the spot when you’re sick or otherwise. So it’s no surprise that when my boyfriend handed me the official Carrabas Italian Grill Cookbook, that this special chicken soup would be the first thing I made from it! By the way, if you want a great Italian cookbook, I HIGHLY recommend this one! It has nearly EVERY recipe for everything from specials to the family favorites from Carrabbas. I’ve also made their Chicken Bryan before I had the cookbook from a recipe card they gave me. It’s amazing, tastes exactly like the restaurant (and costs a lot less!) and is included in the cookbook as well.
Alright, so I went all organic for this recipe. The whole pot of soup cost about $20 all organic and will last me most of the week (and probably feed a family of 4 three times). It was well worth the investment considering how lousy I’ve been feeling. I didn’t want to pump my body full of unnecessary hormones, antibiotics, steroids, pesticides, and fat. I picked a beautiful organic chicken that was so tender (and nearly fat-free), and was so surprised at how much more meat I got out of it than a non-organic chicken (where you end up with a lot of fat and unusable tissue, not to mention they’re not nearly as tender). Okay, so now that you’ve read more than enough about my organic schpeaaaal…onto the recipe!
What you’ll need:
1 whole chicken, about 4 1/2 pounds, giblets removed
1 large yellow onion, finely chopped
3 celery ribs, cut into 1/4-inch dice
3 carrots, cut into 1/4-inch dice
3 green bell peppers, cored and cut into 1/4-inch dice
3 medium baking potatoes, such as russet or Burbank, peeled and cut into 1/2 inch dice
1 can (14.5 ounces) diced tomatoes in juice
1/2 cup chopped fresh flat-leaf parsley
4 garlic cloves, chopped
Kosher salt and freshly ground black pepper (the freshly ground part is a MUST to get that little kick)
1 cup ditalini or other “soup pasta”
1. Put the whole chicken, onion, celery, carrots, bell peppers, potatoes, tomatoes and their juices in a large soup pot and add enough 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, 1 tablespoon salt and 1 teaspoon pepper.
2. 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.
3. Remove the meat from the chicken, discarding the skin and the 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. (We prefer the hand-pulled chicken to chopped chunks.)
4. 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.
5. Using a large slotted spoon or a potato masher, mash some of the potatoes in the pot to lightly thicken the broth. Add the chicken and pasta to the pot. Season with salt and pepper. Serve hot.
Alright friends! Thanks so much for following me and my adventures in the kitchen! Now GO EAT SOMETHING!