Copycat Carrabba's Mama Mandola's Sicilian Chicken Soup
Chunky and flavorful and loaded with veggies and tender chicken, this copycat soup is good eating! It's crazy delicious, and it freezes like a dream for those chilly days!
Ingredients
- 1 pound chicken breast I use bone-in chicken breast.
- 6 cups chicken broth
- 2 bay leaves
- 2 tablespoons olive oil
- 3 carrots sliced
- 1 onion diced
- 2 stalks celery sliced
- 3 - 4 cloves garlic minced
- 14.5 ounces diced tomatoes canned tomatoes
- 2 russet potatoes peeled and diced
- 1 red bell pepper seeded and diced
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 10 ounces ditali pasta cooked 1 minute less than the suggested cooking time on the package
- salt and pepper to taste
- fresh parsley chopped (optional garnish)
Instructions
- Add the chicken and bay leaves to a soup pot along with the chicken broth. Simmer over low heat for about 20 minutes or until the chicken is cooked through.
- Remove the chicken from the pot and set aside to cool. Remove the bay leaves and discard.
- Transfer the broth to a large bowl or pitcher for later use.
- Meanwhile, cook the pasta according to the package directions, but cook it to 1 minute less than the recommended al dente cooking time.
- Heat the olive oil in the same large pot over medium heat.
- Sauté the onions, carrots, and celery until they start to soften, about 5 minutes.
- Add the garlic and sauté for another minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the diced tomatoes, potatoes, and red bell pepper to the pot.
- Season with Italian seasoning, onion powder, garlic powder, salt, and pepper.
- Reduce the heat and simmer for about 10 minutes or until the potatoes are tender.
- When the chicken is cool enough to handle, shred it or dice it, then add it to the soup pot and cook for an additional 5 minutes.
- Add the desired amount of cooked pasta and heat through.
- Season with salt and a few grinds of black pepper, then garnish with fresh parsley if desired before serving.
Notes
Chef Jenn's Tips
- Don’t rush this soup. Letting it slowly simmer will coax out all the flavor from the veggies.
- For a thicker soup, mash some of the potatoes right in the pot.
- You can prep everything for this soup ahead of time, and then finish it before serving.
Nutrition
Serving: 1cupCalories: 304kcalCarbohydrates: 44gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 36mgSodium: 101mgPotassium: 778mgFiber: 4gSugar: 5gVitamin A: 4422IUVitamin C: 31mgCalcium: 62mgIron: 2mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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