Description
Mama Mandola’s Chicken Soup is a comforting Italian-style chicken soup inspired by the well-known Carrabba’s recipe. It features tender shredded chicken, hearty vegetables, and small pasta in a flavorful chicken broth, finished with fresh parsley and Parmesan cheese. Perfect for a cozy meal that warms the soul.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
Main Ingredients
- 2 cups cooked shredded chicken breast
- 1 cup small pasta such as ditalini or acini di pepe
Seasonings & Garnish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped
- 1/2 cup grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery and cook for about 5 to 7 minutes until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Add Broth and Simmer: Pour in the chicken broth and bring the soup to a gentle boil.
- Add Chicken and Seasonings: Add the shredded chicken, salt, black pepper, and Italian seasoning, stirring well to combine.
- Simmer to Blend Flavors: Reduce the heat to a simmer and cook for about 10 minutes to allow the flavors to meld.
- Cook Pasta: Add the pasta and cook according to the package directions until tender, usually about 7 to 10 minutes.
- Finish with Parsley: Stir in the chopped fresh parsley just before serving.
- Serve: Ladle the soup into bowls and top each serving with grated Parmesan cheese.
Notes
- This comforting Italian-style chicken soup is inspired by the well-known Carrabba’s restaurant recipe.
- You can substitute rotisserie chicken for convenience.
- If making ahead, cook the pasta separately and add it when serving to prevent it from absorbing too much broth.
- For a gluten-free option, use gluten-free pasta.
