Sunday, June 8, 2008

Sicilian Chicken Soup

Okay, so I love Carrabbas. I have some favorites that I order every time I go. I am sure there are so many other fabulous dishes at Carrabbas, but I always order Sicilian Chicken Soup and Chicken Marsala. Whenever I hear of someone going to Carrabba's, I tell them, "When they ask if you want soup or salad, you say-Soup! Get their Sicilian Chicken soup. It is delicious!" Well, recently I found a recipe for this soup online. I was skeptical about how similar it would be. Amazingly, this recipe tastes almost just like the original. I have adapted it slightly and changed the directions a bit to facilitate the canning process. This recipe will fill 14 quart sized jars.

5 celery ribs
4 medium carrots, peeled (or 25-30 baby carrots)
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1(14-ounce) can diced tomatoes
1/2 cup chopped fresh Italian parsley (or dried)
2 garlic cloves, finely chopped
1 tsp ground black pepper
2 tsp salt
1/4 tsp crushed red pepper
1 large Costco-sized rotissere chicken (or two small chickens), cooked, deboned and cut into chunks
chicken broth
Small tube pasta (we use Barilla Ditalini) -add when ready to serve

Using a food processer, shred/blend all vegetables. (Be careful when chopping potatoes in processor not to blend too much--the starch in the potatoes can turn it into potato paste.) Add seasonings. Stir until evenly combined. Spoon mixture into jars. Next, evenly add chicken peices to each jar. Finally, add chicken broth to jars until full, leaving 1 inch headspace at top. Process at 15 pounds pressure for 75 minutes. When you are ready to serve the soup, pour the contents of jar into pot and bring to a boil. Add approximately one cup of pasta for each quart of soup. Boil according to directions on pasta packaging. Grate fresh parmigian cheese over the top and enjoy.


drama mama said...

My husband will be so stinkin excited! He LOVES this soup! This is going to be my next project!

BTW...I am adding you to my blog roll! What an awesome site!

Mindy said...

drama mama, yea! Glad I could help out a fellow soup lover. This really is the yummiest soup in the entire world. :)

Cherika:) said...

I would like to try canning this soup but was wondering how much chicken broth is used (how full do you fill jars before adding broth). Also, how many quarts does this recipe yield? I am new to canning and can't wait to try some of your recipes. Thanks for sharing :)

Amber said...

Newbie here...when I shred/mix the veggies in a food processor - how broken down should it be - like a coleslaw? More/less?

fashionfrugality said...

Found this via google... I am so excited to try it! Thank you!
kkondek at

AmyB said...
This comment has been removed by a blog administrator.
Mindy said...

This recipe yields 14 quarts, so just distribute the meat/veggies evenly and then fill to the top with chicken broth. As for the veggies: I think a coleslaw consistency is pretty good. Be careful to not over-process the potatoes.

Jeriann said...

I always raw pack my chicken. Is there a reason that I could not add raw chicken to the jar along with the other raw ingredients?