Mama Mandola’s Sicilian Chicken Soup Recipe

January 30, 2015 -

The weather has been pretty frightful this week for some parts of the country so we thought we’d share a recipe that is sure to warm you up: Mama Mandola’s Sicilian Chicken Soup.

Aside from the weather, if you’re throwing a party for the big game on Sunday, this soup is perfect for large gatherings. Serve it with a slice of bread, and you’ll have everyone coming back commercial break after commercial break for more.

Makes 8 to 12 servings.


  • 1 whole chicken, about 4 ½ pounds, giblets removed
  • 1 large yellow onion, finely chopped
  • 3 celery ribs, cut into ¼-inch dice
  • 3 carrots, cut into ¼-inch dice
  • 3 green bell peppers, cored and cut into ¼-inch dice
  • 3 medium baking potatoes, such as russet or Burbank, peeled and cut into ½-inch dice
  • 1 can (14.5 ounces) diced tomatoes in juice
  • ½ cup chopped fresh flat-leaf parsley
  • 4 garlic cloves, chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup ditalini or other “soup pasta”


  1. Put the whole chicken, onion, celery, carrots, bell peppers, potatoes, tomatoes and their juices in a large soup pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, garlic, and 1 tablespoon of salt and 1 teaspoon of pepper.
  2. Reduce the heat to medium-low. Partially cover the pot and simmer until the chicken is falling off the bones, about 2 hours.
  3. Using tongs, transfer the chicken to a large bowl and let cool for about 20 minutes. Keep the soup in the pot simmering.
  4. Remove the meat from the chicken, discarding the skin and bones, taking care not to mangle the meat and keeping it in neat pieces. Tear or pull the boned chicken into large bite-sized pieces. (Tip: We prefer hand-pulled chicken to chopped chunks)
  5. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt to taste. Add the ditalini and cook according to the package directions until tender. Drain well. (Tip: do not add uncooked pasta to the soup, or it will soak up too much broth during cooking and make the soup very thick.)
  6. Use a large slotted spoon or a potato masher, mash some potatoes in the pot to lightly thicken the broth. Add the chicken and pasta to the pot. Season salt and pepper. Serve hot.

Each Carrabba’s location makes this soup fresh daily. Whenever you’re craving it, but don’t have time for this recipe, just swing on by for a cup or bowl for either dine in or carry out. If you’ve got any questions about this recipe, feel free to comment below.

Want to learn how to make more of our dishes? You can find more of our recipes and kitchen secrets here.