Wednesday, January 15, 2014

Mama Mandola's Chicken Soup (Carrabba's copycat)

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
1 large onion, diced
1 cup chopped fresh tomatoes (about 1 large) OR 1 can diced tomatoes
4 cloves garlic, chopped
1/4 cup chopped Italian parsley, finely chopped
2 tablespoons kosher salt (optional)
1 tablespoon black pepper
8 ounces cooked pasta (ditalini)
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 to 2 hours.
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.

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