From the menu of ...
Carrabba's Italian Grill, 1160 Ernest Barrett Parkway, Kennesaw. 770-499-0338, www.carrabbas.com
Q: My husband and I love Carrabba's Sicilian Chicken Soup and wonder if at all possible, you could get the recipe so that we can make it at home, and I do mean we; my husband Clarence does most of the cooking at our house. We would love to have this recipe; it's the best chicken soup we've ever tasted.
-- Deborah Denningham, Marietta
A: The people of Carrabba's Italian Grill tell us that they pride themselves on serving dishes that are prepared by hand using the freshest ingredients. Mama Mandola's Sicilian Chicken Soup is a customer favorite, on the menu every day.
The addition of tomatoes and peppers to a traditional chicken soup recipe makes a flavorful dish with Mediterranean flavors. Lightly mashing the vegetables is an unusual step and the result is a silky soup with more body than simple chicken broth. If chicken soup is comfort food at your house, this recipe will add a little variety in your repertoire.
Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to email@example.com and put "From the menu of” and the name of the restaurant in the subject line.
Mama Mandola’s Sicilian Chicken Soup
Hands on: 15 minutes
Total time: 2 hours
Makes: 16 cups
16 cups water
1 (3-pound) whole chicken
3 stalks celery, diced
3 carrots, diced
3 potatoes, peeled and diced
3 green bell peppers, diced
2 onions, diced
1 cup chopped fresh tomatoes (about 1 large)
4 cloves garlic, chopped
1/4 cup chopped Italian parsley, finely chopped
2 tablespoons kosher salt
1 tablespoon black pepper
8 ounces cooked pasta
In a large stockpot, combine water, chicken, celery, carrots, potatoes, peppers, onions, tomatoes, garlic and parsley. Bring mixture to a boil. Add salt and pepper; reduce heat to a simmer. For the first five minutes, skim surface to remove the foam that gathers there. Cook soup until chicken is cooked through, about 90 minutes.
Remove chicken from broth and allow to cool slightly. While chicken is cooling, use a potato masher to lightly mash potatoes and vegetables in the pot. Remove and discard chicken skin and bones, shred meat into two-inch pieces and return to pot. Add cooked pasta and heat just until everything is hot.
Per 1-cup serving: 185 calories (percent of calories from fat, 44), 13 grams protein, 13 grams carbohydrates, 2 grams fiber, 9 grams fat (3 grams saturated), 53 milligrams cholesterol, 753 milligrams sodium.