COPYCAT CARRABBA'S SPICY CHICKEN SOUP
Steps:
- Dice celery, onion, carrots, potato and bell pepper into 1/4-1/2" pieces
- Heat dutch oven to medium high and add olive oil
- Once pan is hot, add celery, carrots, potato, onion and pepper. Saute for 5 min until vegetables start to soften
- Add tomatoes, parsley, garlic and red pepper flakes and stir
- Add water and broth - cover and bring soup to a boil over medium low heat
- Partially cover pot and simmer for 1 hour
- Using a potato masher, mash some of the vegetables in the bottom of the pot
- Add chicken to soup and simmer 30 minutes more
- While chicken is simmering in soup- cook pasta
- Right before serving, add cooked pasta
- Serve with freshly grated Parmesan
Nutrition Facts : Calories 213 kcal, Carbohydrate 27.8 g, Fat 5.6 g, Protein 12.5 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 67 mg, Fiber 2.4 g, Sugar 2.7 g, ServingSize 1 serving
SICILIAN-STYLE SPICY CHICKEN NOODLE SOUP
Provided by Julie Deily
Time 2h
Number Of Ingredients 13
Steps:
- Prep the vegetables: the onion, celery, carrots, bell peppers and potatoes.
- Remove the giblets from the chicken and pat dry with a clean paper towel. Place the whole chicken into a large soup pot.
- Add the chopped vegetables to the soup pot.
- Add water to the pot (about 6 to 7 cups) to cover the chicken and vegetables.
- Bring the soup pot to a boil on high. Using a spoon, skim off any foam that rises to surface (you'll need to do this every so often while the soup is cooking).
- Add parsley, garlic, 1 tablespoon of salt, 1 teaspoon of pepper and 1 1/2 teaspoons crushed red pepper to the soup pot.
- Reduce heat to medium low. Allow the soup to cook at a simmer for about 1.5 hours, partially covered with a lid, until the chicken is cooked through.
- In a separate smaller pot, bring water to a boil and cook the ditalini pasta according to the package instructions. Drain and set aside.
- Remove chicken from the pot and place on a cutting board. Allow for it to cool for about 10 to 15 minutes. Keep the pot of soup simmering and add more water (about 2-3 cups), if you want.
- Remove the skin from the chicken. Separate meat from the bones. Cut up the chicken using a knife. Set aside.
- Using a potato masher, mash some potatoes in pot, this will thicken the broth slightly.
- Serve the soup with chicken, pasta and parmesan cheese.
CARRABBA'S SPICY SICILIAN CHICKEN SOUP
I tried three of the available recipes for this Carrabba's chicken soup dish - usually called "Mamma Mandola's Sicillian Chicken Soup" - and was not quite getting the results I wanted. I'm NOT a cook, and live literally thousands of miles away from the nearest Carrabba's restaurant, so I had to improvise a little on the three recipes I found. I am quite happy with the results, though, and it's the closest I've made to this recipe. It is also a big batch, but I figured if I was spending an afternoon making soup, I should have some to freeze. I have used a 20 quart stockpot for this recipe (ideal), and a 16 quart (just barely fits) stockpot. Note: I do not have a local grocery store, so had to substitute some ingredients that you many not have to....but it worked for me. ;-)
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
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
SPICY SICILIAN CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position a rack in the upper third of the oven and preheat to 500 degrees F. Put the onions, olives, chiles and bay leaves on a rimmed baking sheet. Cut 1 orange half into wedges and add to the baking sheet.
- Evenly space the chicken thighs, skin-side up, on the baking sheet on top of the other ingredients. Drizzle with the olive oil and squeeze the juice from the remaining orange half on top. Season with salt.
- Roast until the chicken is cooked through and the skin is crisp and golden, 30 to 35 minutes. Discard the bay leaves. Serve the chicken with the onions, olives, oranges and pan juices.
Nutrition Facts : Calories 523, Fat 39 grams, SaturatedFat 9 grams, Cholesterol 151 milligrams, Sodium 199 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 32 grams
CARRABBA'S SPICY SICILIAN CHICKEN SOUP (AKA: MAMA MANDOLA'S CHICKEN SOUP)
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!
SPICY CHICKEN NOODLE SOUP
A simple and quick one-pot soup that tastes amazing! Cut carrots into matchsticks if you are in a fancy mood.
Provided by Islandartist
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Cook and stir chicken in a large pot over medium heat until lightly browned, about 5 minutes; stir in garlic and cook until fragrant, about 1 minute.
- Stir vegetable broth, carrots, and corn into chicken mixture; bring to a boil. Stir rice noodles, red pepper, basil, and chili flakes into chicken mixture; reduce heat and simmer until noodles are tender, about 5 minutes.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 32.7 g, Cholesterol 15.2 mg, Fat 1.4 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 0.2 g, Sodium 425.3 mg, Sugar 4.3 g
MAMA MANDOLA'S SPICY SICILIAN CHICKEN SOUP
Make and share this Mama Mandola's Spicy Sicilian Chicken Soup recipe from Food.com.
Provided by Kit..ty Of Canada
Categories < 4 Hours
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 11
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.
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DUMP AND GO SICILIAN CHICKEN SOUP - LITTLE BROKEN
From littlebroken.com
Reviews 49Calories 260 per servingCategory Soup
- In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
- Add chicken stock and water. Season to taste with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender and easily falling off the bones. Remove chicken from the pot with a pair of tongs.
- Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Don’t forget to stir the soup couple times so the pasta does not stick.
- Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. Taste the veggies, especially the potatoes for doneness.
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