Carrabbas Mama Mandola's Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
5 Medium Celery Stalks4 Medium Carrots, peeled1 Large Yellow Onion1 Large Green Bell Pepper2 Medium Potatoes, peeled1 Can Imported Italian Plum Tomatoes6 8-oz. Boneless/Skinless Chicken Breasts1/2 C Chopped Italian Parsley2 Cloves Garlic, minced3 Quarts Chicken Broth3 Quarts WaterSalt & Pepper to Taste1/2 lb Elbow Macaroni
Finely dice all vegetables, including tomatoes, and reserve the tomato juice. Place vegetables, tomatoes and their juice, chicken, parsley and garlic in a 10-qt. stockpot. Add water and broth. Season with salt and pepper. Slowly bring soup to a boil over low heat. Skim off the foam that rises to the top - several times if necessary. Cover and simmer for 2 hours. Remove chicken pieces and cool. Mash the vegetables in the bottom of the pot with a potato masher. Dice or shred and then add chicken back into soup.
Refrigerate overnight and then skim fat from the top. Place on stove and bring to a boil. Add elbow macaroni and boil until the macaroni is cooked. Serve with grated romano cheese, if desired. Makes 24 1-cup servings.
Number of Servings: 24
Recipe submitted by SparkPeople user HSTTLR7633.
Refrigerate overnight and then skim fat from the top. Place on stove and bring to a boil. Add elbow macaroni and boil until the macaroni is cooked. Serve with grated romano cheese, if desired. Makes 24 1-cup servings.
Number of Servings: 24
Recipe submitted by SparkPeople user HSTTLR7633.
Nutritional Info Amount Per Serving
- Calories: 161.2
- Total Fat: 2.2 g
- Cholesterol: 34.1 mg
- Sodium: 1,045.8 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.3 g
- Protein: 20.6 g
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