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carrabba's spicy sicilian chicken soup



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Prep Time: 45 minutes

Cook Time: 2 hours, 30 minutes

Total: 3 hours, 15 minutes

Servings: 6.5

Cost: $4.80 /serving


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Step 1

In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.

Step 2

"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.

Step 3

Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.

Step 4

Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.

Step 5

Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).

Step 6

Remove chicken and let cool and stand to shred.

Step 7

Add chopped parsley and return the shredded chicken to the soup.

Step 8

Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).

Step 9

Simmer while cooking ditalini (or other stubby pasta).

Step 10

Serve soup over cooked pasta to taste.

Step 11

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.

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