Best 4 Carrabbas Mama Mandolas Chicken Soup Recipes

Craving a warm and comforting soup that's bursting with flavor? Look no further than Carrabba's Mama Mandola's Chicken Soup. This classic Italian dish is a labor of love, simmered to perfection with tender chicken, a medley of vegetables, and a rich, flavorful broth. With its simple yet satisfying ingredients, it's a soup that the whole family will enjoy. But why settle for just one recipe when you can explore a variety of culinary creations inspired by this beloved dish? Discover three unique takes on Carrabba's Mama Mandola's Chicken Soup, each with its own distinct twist to tantalize your taste buds. From a classic stovetop version to a slow cooker adaptation and even a lighter, healthier rendition, there's a recipe here to suit every craving and dietary preference. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you feeling warm, satisfied, and craving more.

Let's cook with our recipes!

COPYCAT CARRABBA'S MAMA MANDOLA'S CHICKEN SOUP

Copycat Carrabba's Mama Mandola's Chicken Soup image

Stay home, save money, and learn a delicious new recipe. A medley of slow-simmered veggies make this Carrabba's copycat chicken soup hearty without being too heavy.

Provided by lindatn

Time 3h

Yield 1.5 gallons

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts :

CARRABBA'S MAMA MANDOLA'S CHICKEN SOUP RECIPE - (4.6/5)

Carrabba's Mama Mandola's Chicken Soup Recipe - (4.6/5) image

Provided by MJH

Number Of Ingredients 11

Ingredients

5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1 (14 ounce) can Italian plum tomatoes
1 (5 lb) hen, washed and cut into 8 pieces or(substitute 3-4 chicken breasts)
1/2 cup fresh Italian parsley, chopped
2 garlic cloves, finely chopped
6 quarts water
salt & freshly ground black pepper

Steps:

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. 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.

CARRABBA'S SPICY SICILIAN CHICKEN SOUP

Carrabba's Spicy Sicilian Chicken Soup image

I tried three of the available recipes for this Carrabba's chicken soup dish - usually called "Mamma Mandola's Sicillian Chicken Soup" - and was not quite getting the results I wanted. I'm NOT a cook, and live literally thousands of miles away from the nearest Carrabba's restaurant, so I had to improvise a little on the three recipes I found. I am quite happy with the results, though, and it's the closest I've made to this recipe. It is also a big batch, but I figured if I was spending an afternoon making soup, I should have some to freeze. I have used a 20 quart stockpot for this recipe (ideal), and a 16 quart (just barely fits) stockpot. Note: I do not have a local grocery store, so had to substitute some ingredients that you many not have to....but it worked for me. ;-)

Provided by Johncn

Categories Stocks

Time 3h15m

Yield 1 Can be frozen and microwaved to serve over ditalin, 12-16 serving(s)

Number Of Ingredients 15

Ingredients

olive oil
3 medium sweet onions
2 1/2 medium green peppers
10 hearts celery (I estimated 8 whole stalks, but only had hearts)
8 -10 medium carrots (6 large would be enough)
8 medium sized potatoes, roughly diced (maybe just 4-5 larger Idaho baking potatoes?)
10 -12 garlic cloves
4 quarts chicken stock (2 from boxed broth, 2 from concentrate)
5 boneless skinless chicken breasts
2 (28 ounce) cans tomatoes, 28 oz can and (I used "Generic" Safeway Diced Petite, (1, 1)
1 cup of chopped parsley
white pepper (2 tablespoons total?)
black pepper (1.5 or 2 tablespoons?)
salt (1.5 tablespoon?, and then salted to taste at end)
2 lbs ditalini, as needed when serving (or stubby pasta of choice)

Steps:

In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.
"Sweat" onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning.
Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.
Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.
Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).
Remove chicken and let cool and stand to shred.
Add chopped parsley and return the shredded chicken to the soup.
Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).
Simmer while cooking ditalini (or other stubby pasta).
Serve soup over cooked pasta to taste.
Note: Like many soups, this may be better made the day before and then served when needed. We will freeze some for ready-made meals and I think it will work out well.

Nutrition Facts : Calories 630, Fat 6.9, SaturatedFat 1.6, Cholesterol 41.1, Sodium 594, Carbohydrate 107.8, Fiber 9.9, Sugar 16.1, Protein 33.9

CARRABBA'S MAMA MANDOLA'S CHICKEN SOUP

Carrabba's Mama Mandola's Chicken Soup image

Make and share this Carrabba's Mama Mandola's Chicken Soup recipe from Food.com.

Provided by 1 Baker

Categories Clear Soup

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.

Tips:

Use a variety of vegetables. This will give your soup a more complex flavor and texture. Good choices include carrots, celery, onions, potatoes, and zucchini.
Don't be afraid to experiment with different herbs and spices. Italian seasoning, garlic, oregano, and basil are all good options. You can also add a pinch of red pepper flakes for a little spice.
Use a good quality chicken broth. This will make a big difference in the flavor of your soup. If you don't have any chicken broth on hand, you can use vegetable broth instead.
Cook the chicken until it is cooked through. This will help to prevent the soup from becoming cloudy.
Let the soup simmer for at least 30 minutes. This will allow the flavors to meld together and develop.
Serve the soup with a side of crusty bread or crackers. This will help to soak up the broth and make the meal more satisfying.

Conclusion:

Carrabba's Mama Mandola's Chicken Soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and is sure to please the whole family.