Best Carrabbas Mama Mandolas Chicken Soup Recipes

Copycat Carrabba's Mama Mandola's Chicken Soup image

Provided by lindatn

Time 3h

Yield 1.5 gallons

Number Of Ingredients 11

5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1 can (14 ounce size) imported Italian plum tomatoes
5 pounds hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 cloves garlic, finely chopped
6 quarts water
salt and freshly ground black pepper

Steps:

Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice. Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper. Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon. Let cool. Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher. When chicken has cooled enough to handle, remove skin and bones and return meat to soup. cook's notes Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.

Nutrition Facts :

Carrabba's Mama Mandola's Chicken Soup Recipe - (4.6/5) image

Provided by MJH

Number Of Ingredients 11

5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1 (14 ounce) can Italian plum tomatoes
1 (5 lb) hen, washed and cut into 8 pieces or(substitute 3-4 chicken breasts)
1/2 cup fresh Italian parsley, chopped
2 garlic cloves, finely chopped
6 quarts water
salt & freshly ground black pepper

Steps:

Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice. Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper. Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon. Let cool. Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher. When chicken has cooled enough to handle, remove skin and bones and return meat to soup. Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.

Carrabba's Spicy Sicilian Chicken Soup (Aka: Mama Mandola's Chicken Soup) image

Provided by Coco and Ash

Number Of Ingredients 17

3 tablespoons olive oil
3 celery ribs ((cut into slices))
3 carrots ((peeled and cut into slices))
1 small yellow onion ((diced))
1/2 cup red bell pepper ((diced))
1 and ½ pounds chicken breast
4 garlic cloves ((minced))
1 russet potato ((cut into ½ inch cubes))
1 can of petite diced tomatoes ((14.5 ounce))
2 tablespoons fresh chopped parsley
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes ((omit for a mild version))
½ teaspoon black pepper
1 tablespoon salt
4 cups water
4 cups chicken broth
1 and ½ cups ditalini pasta

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!

Carrabba's Spicy Sicilian Chicken Soup image

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

olive oil
3 medium sweet onions
2 1/2 medium green peppers
10 hearts celery (I estimated 8 whole stalks, but only had hearts)
8 -10 medium carrots (6 large would be enough)
8 medium sized potatoes, roughly diced (maybe just 4-5 larger Idaho baking potatoes?)
10 -12 garlic cloves
4 quarts chicken stock (2 from boxed broth, 2 from concentrate)
5 boneless skinless chicken breasts
2 (28 ounce) cans tomatoes, 28 oz can and (I used "Generic" Safeway Diced Petite, (1, 1)
1 cup of chopped parsley
white pepper (2 tablespoons total?)
black pepper (1.5 or 2 tablespoons?)
salt (1.5 tablespoon?, and then salted to taste at end)
2 lbs ditalini, as needed when serving (or stubby pasta of choice)

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.