Best Mama Leones Chicken Soup Recipes

Carrabba's Mama Mandola's Chicken Soup image

Provided by 1 Baker

Categories Clear Soup

Time 1h30m

Yield 6-8 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 Italian plum tomatoes
1 (5 lb) hen, washed and cut into 8 pieces
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.

Mama Leone's Chicken Cacciatore image

Provided by Bliss

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

2 (2 1/4 lb) fresh spring chicken
1/4 cup olive oil
2 ounces salt pork, diced
1/4 cup butter
1/2 lb onion, peeled and diced
2 chopped fine chicken livers
2 chopped chicken gizzards
2 garlic cloves, mashed
1 teaspoon fresh rosemary
10 fresh parsley sprigs, leaves only
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
4 medium ripe tomatoes or 2 cups canned plum tomatoes, chopped
1 tablespoon tomato paste

Steps:

Cut each chicken into 4 pieces.
Combine oil, salt pork and butter in a good-sized pot; heat.
Add onions and brown slowly.
Add the chicken pieces and chopped livers and gizzards and brown for 10 minute.
Chop garlic, rosemary and parsley together and.
add to the chicken along with the pepper and salt; stir well.
Cook for 5 minute Add tomatoes and tomato paste and cook slowly for about 30 minute.
,or until done.
Check for seasoning.
Do NOT overcook.
This chicken is delicious with freshly cooked spaghettini on the same place with the sauce spooned over all.