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.
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.
169 calories, 11 grams fat, 5 grams carbohydrates, 12 grams proteinper 1 cup. This recipe is low in sodium. This recipe is low in carbs.
I cooked the veggies in chicken broth. After mashing the veggies, I added the pulled meat from a roteserie chicken. Perfect and easier!
Jan 5, 2014
This soup was horrible. way too much water.
Oct 31, 2013
I used bone in chicken thighs instead of the whole chicken and it turned out very good.
Jun 26, 2013
Love this recipe!! I did add extra seasoninss and used chicken quarters intead of the whole chicken
Aug 14, 2012
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!
Sep 22, 2011
Rkopitz Member since: September 22, 2011
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.
Sep 17, 2011
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!
Feb 28, 2011
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!
Jan 10, 2010
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....
Jan 16, 2008
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.
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