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Carrabba's Mama Mandola's Chicken Soup

recipe at a glance
Rating: 5/5
10 reviews
1 comment

ready in: 2-5 hrs
serves/makes:   1.5 gallons

recipe id: 61917
cook method: stovetop

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5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1 can (14 ounce size) imported Italian plum tomatoes
5 pounds hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 cloves garlic, finely chopped
6 quarts water
salt and freshly ground black pepper


Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. 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. When soup is finished, remove chicken pieces with a slotted spoon. Let cool.

Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher. When chicken has cooled enough to handle, remove skin and bones and return meat to soup.

cook's notes

Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.

added by



169 calories, 11 grams fat, 5 grams carbohydrates, 12 grams protein per 1 cup. This recipe is low in sodium. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 5 star recipe rating
Wonderful recipe! To save you a LOT of time, use a rotisserie chicken from the store. Also, use half water, and half chicken broth. The flavor from the rotisserie chicken will seep into the broth and be EXTRA flavorful!

Guest at

REVIEW: 5 star recipe rating
I cooked the veggies in chicken broth. After mashing the veggies, I added the pulled meat from a roteserie chicken. Perfect and easier!

Guest at

REVIEW: 5 star recipe rating
This soup was horrible. way too much water.

Guest at

REVIEW: 5 star recipe rating
I used bone in chicken thighs instead of the whole chicken and it turned out very good.

Guest at

REVIEW: 5 star recipe rating
Love this recipe!! I did add extra seasoninss and used chicken quarters intead of the whole chicken

Guest at

REVIEW: 5 star recipe rating
Omgoodness!! This soup is amazing! It was to hard to mash the vegetables in the pot so I scooped all them all out and mashed them really good before stirring them back in. This is as close as it gets!

Registered Member at
Member since:
Sep 22, 2011

REVIEW: 5 star recipe rating
I work there and there's no bell pepper but the key is to mash the heck out of the vegetables and use plenty of fresh ground black pepper. I mean fresh peppercorns cracked in mortar and pestle, not just out of a counter top grinder.

Guest at

REVIEW: 5 star recipe rating
This is my absolute favorite! I use bone in chicken breast only because I don't like dark meat...also I added very little chillie sauce for more spice....I might use less vegetables next time but it was perfect!

Guest at


I thought this soup was extremely blah. We ended up adding chicken broth and lots of celery salt, pepper, onion and garlic powder. I have had the soup at Carraba's.........this does not taste like it at all!

Guest at

REVIEW: 4 star recipe rating
This is a great chix soup recipe, I added oregano, to add more spice, and should have used a different potato to get to the Carraba's consistency. But it was really good....

Guest at

REVIEW: 5 star recipe rating
I served this for a party of 20 over the holidays. Everyone loved it. I am going to make it again, but I am going to change one thing. Instead of adding the pasta to the soup, I will cook it separately. The pasta gets mushy after it sits in the soup for a while. I will add the pasta to the soup in the serving bowls.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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