Recipe: Carrabba's Mama Mandola's Sicilian Chicken Soup, two versions

CARRABBA'S MAMA MANDOLA'S SICILIAN CHICKEN SOUP

1 whole chicken, about 4 1/2 pounds, giblets removed
1 large yellow onion, finely chopped
3 celery ribs, cut into 1/4-inch dice
3 carrots, cut into 1/4-inch dice
3 green bell peppers, cored and cut into 1/4-inch dice
3 medium baking potatoes, such as russet or Burbank, peeled and cut into 1/2 inch dice
1 (14.5 ounces) can diced tomatoes in juice
1/2 cup chopped fresh flat-leaf parsley
4 garlic cloves, chopped
Kosher salt and freshly ground black pepper (the freshly ground part is a MUST to get that little kick)
1 cup ditalini or other "soup pasta"

Put the whole chicken, onion, celery, carrots, bell peppers, potatoes, tomatoes and their juices in a large soup pot and add enough 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, 1 tablespoon salt and 1 teaspoon pepper. Reduce the heat to medium-low. Partially cover the pot and simmer until the chicken is falling off the bones, about 2 hours.

Using tongs, transfer the chicken to a large bowl and let cool for about 20 minutes. Keep the soup in the pot simmering.

Remove the meat from the chicken, discarding the skin and the bones, taking care not to mangle the meat and keeping it in neat pieces. Tear or pull the boned chicken into large bite-sized pieces.

Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt to taste. Add the ditalini and cook according to the package directions until tender. Drain well.

Using a large slotted spoon or a potato masher, mash some of the potatoes in the pot to lightly thicken the broth. Add the chicken and pasta to the pot. Season with salt and pepper. Serve hot.

Source: the official Carrabba Cookbook

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MAMA MANDOLA'S SICILIAN CHICKEN SOUP

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 16 cups 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.

Makes about 16 cups

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.

Source: The Atlantic-Journal-Constitution