Best Carrabbas Spicy Sicillian Chicken Soup Recipes

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.

Nutrition Facts : Calories 630, Fat 6.9, SaturatedFat 1.6, Cholesterol 41.1, Sodium 594, Carbohydrate 107.8, Fiber 9.9, Sugar 16.1, Protein 33.9

Carrabba's Spicy Sicillian Chicken Soup Recipe - (3.9/5) image

Provided by MJH

Number Of Ingredients 15

1/2 to taste olive oil
1 1/2 medium sweet onions
1 1/4 medium green peppers
5 hearts celery (I estimated 8 whole stalks, but only had hearts)
4 -5 medium carrots (6 large would be enough)
4 medium sized potatoes (maybe just 4-5 larger Idaho baking potatoes?)
5 -6 garlic cloves
2 quarts chicken stock (2 from boxed broth, 2 from concentrate)
2 1/2 boneless skinless chicken breasts
2 (14 ounce) cans tomatoes, 28 oz can and (I used "Generic" Safeway Diced Petite, (1, 1)
1/2 cup of chopped parsley
1/2 to taste white pepper (2 tablespoons total?)
1/2 to taste black pepper (1.5 or 2 tablespoons?)
1/2 to taste salt (1.5 tablespoon?, and then salted to taste at end)
1 lb ditalini, as needed when serving (or stubby pasta of choice)

Steps:

In a large stockpot:. 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. Cover 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. Also can freeze some for ready-made meals.

Mama Mandola's Spicy Sicilian Chicken Soup image

Provided by Kit..ty Of Canada

Categories < 4 Hours

Time 2h10m

Yield 8 serving(s)

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 imported Italian plum tomatoes
1 (5 lb) hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
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. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.