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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.

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Directions: 1) Wash the Carrots, Green bell peppers, Celery ribs, and Potatoes and put it all in a large bowl. (This just makes things faster and easier.) Get a cutting board and cut all of the veggies. Cut the Celery ribs into 1/4 - inch dice, cut off the white parts on the ends.

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Step 1. Put the whole chicken, onion, celery, carrots, bell peppers, potatoes, tomatoes and their juices in a large soup pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, garlic, and 1 tablespoon of salt and 1 teaspoon of pepper.

Carrabba’s Copycat Mama Mandola’s Chicken Soup

Add water and broth - cover and bring soup to a boil over medium low heat. 5 cups water, 2 cups chicken broth. 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. 2 cups shredded chicken.

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Transfer to a large bowl. 3. Add ¾ cup of water, the breadcrumbs, Romano cheese, salt, and pepper and stir to combine. Add the ground round and ground pork and mix well. Using hands rinsed under.

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The most time consuming part of this entire soup is all the prep you need to do to get the vegetables ready for the soup. Lots of dicing and chopping, but totally worth it! And the key to this soup is the green bell pepper followed by the white pepper. Not black pepper, but white pepper. It's a bit spicier and will give the same hint of heat.

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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.

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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.

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In this video I make Mama Mandola's Sicilian Chicken Soup served at Carrabba's Italian Grill. We would seek out Carrabba's in many states we lived . A cup o.

Carrabba's Spicy Sicilian Chicken Soup (Mama Mandola's Chicken Soup

1. Put the whole chicken, onion, celery, carrots, bell peppers, potatoes, tomatoes and their juices in a large soup pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, garlic, and 1 tablespoon salt and 1 teaspoon pepper. 2.

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Instructions. Place chicken into a large soup pot. Add prepared onion, celery, carrots, bell peppers, potatoes, tomatoes and juices. Add cold water until chicken is fully covered by 1 inch. Place on stovetop over high heat and bring to boil. Skim off foam that rises to surface.