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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

CARABBA’S MAMA MANDOLA’S SICILIAN CHICKEN SOUP Recipe

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This recipe for CARABBA’S MAMA MANDOLA’S SICILIAN CHICKEN SOUP is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 celery ribs
3 medium carrots, peeled
1 large yellow onion, chopped
4 medium potatoes, peeled and cut into cubes
1 large green bell pepper, diced
1 (14 ounce) can Italian plum tomatoes
8 chicken pieces ( or 1 chicken, washed and cut into 8 pieces.)
½ cup fresh Italian parsley, chopped
Directions:
Directions:
Put chicken pieces, onion, celery, carrots, bell pepper, potatoes, tomatoes and their juice in a
large soup pot and add enough cold water to cover by an inch.
Bring to a boil over high heat, skimming off the foam that rises to the surface.
Add the parsley, garlic , and one tsp salt and one tsp pepper.
Simmer, partially covered, for 30 minutes.
Remove breast and set aside. Simmer partially covered for 40 minutes.
Remove remaining chicken, discard back and wings, if whole chicken was cooked.
Let cool slightly. Remove meat from the bones and cut into bite sized pieces.
Stir into rest of ingredients. Simmer for 15 more minutes.
Serve.
Number Of Servings:
Number Of Servings:
Serves 10 .
Personal Notes:
Personal Notes:
This is a delicious soup. My son-in-law, Bruce, always orders this when we go to Carabba’s.

 

 

 

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