Carabba's chicken soup recipe?

Hi,





I was wondering if anyone could give me the recipe for Carabba's Chicken Soup?





Thank you :)Carabba's chicken soup recipe?
CARABBAS CHICKEN SOUP





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


1 (5-pound size) 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








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Directions:





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.Carabba's chicken soup recipe?
Carrabba's Mama Mandola's Chicken Soup Recipe





Ready in: 2-5 hrs


Makes: 聽 1.5 gallons





Ingredients:鈥?br>

5 celery ribs鈥?br>

4 medium carrots, peeled鈥?br>

1 large yellow onion鈥?br>

2 medium potatoes, peeled鈥?br>

1 large green bell pepper鈥?br>

1 can (14-ounce size) imported Italian plum tomatoes鈥? (5-pound size) then, washed and cut into 8 pieces鈥?br>

1/2 cup chopped fresh Italian parsley鈥?br>

2 cloves garlic, finely chopped鈥?br>

6 quarts water鈥?br>

Salt and freshly ground black pepper





Directions:


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. 鈥ㄢ€?br>




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. 鈥ㄢ€?br>




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.

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