Sicilian Chicken Soup
The Carrabba
copycat recipe for SICILIAN CHICKEN SOUP is simple and beautiful. Full of
flavor, it will become a favorite of the family.
Ingredients
- 2 red bell peppers diced
- 1 yellow onion finely chopped
- 4 celery ribs diced
- 14.5 ounces diced tomatoes
- 1/2 pound ditalini pasta
- 3 carrots or 12 mini carrots diced
- 1/2 cup fresh flat-leaf Italian parsley
- 1 4-5 pound whole chicken giblets removed
- 2 medium russet potatoes peeled and diced into 1/2 -inch diced, you may use any baking potato
- Kosher salt and black pepper to taste
- 5 garlic cloves minced, I use my garlic press
Instructions
First, In a
large pot, place the whole chicken, onion, red peppers, celery, carrots,
potatoes, diced tomatoes with their juice, then add enough cold water to cover
an inch. . Bring to a boil over high heat. Then add the parsley, garlic, 1
tablespoon salt and pepper.
Then, Reduce
the heat to medium-low, cover partially with a lid. Simmer for 2 hours or until
the chicken falls out of the bone. Remove the chicken and let it cool for 30
minutes or until it feels cool to the touch. Reduce heat to low and allow soup
to simmer.
Remove all
the meat from the chicken and shred the chicken in large pieces. Discard the
skin and bones.
In a medium
saucepan, cook pasta as directed on the box. Drain well and set aside in a
bowl.
Using a
potato masher, crush the soup several times, leaving some of the potato
slightly crushed. I do not try hard on it, I crush 2 to 3 times and I call it
good. Add the shredded chicken and noodles to the pan. ** In fact, we like
serving soup with noodles on the side, letting each person add the amount of
noodles they want. *
Happy
Cooking Time.
