One of my absolute favorite restaurants is Carrabbas Italian Grill. My husband and I both love their Mama Mandola's Spicy Sicilian Chicken Noodle soup. I get it everytime I eat there. So in one of my recent internet search explorations, I came across the following copycat recipe and I decided to give it a try. Here is the orignal link.
I did not follow the recipe exactly because my pot was not big enough! So here is what I did.
In my food processor I diced: 10 (or so) baby carrots, 3 stalks of celery, one med. onion and about 4-5 fresh garlic cloves. I them put veggies in my pot with some EVOO and salt and paper and had them "sweat out" while I did the rest.
After I chopped the veggies I opened one can of peeled Italian plum tomatoes and drained the juice into the pot with veggies and then chopped the tomatoes in the food processor ( and then I added tomatoes to the pot).
Next use 3-4 box cartons of chick broth---add all to the pot. For an extra kick to the soup add one to two table spoons of crushed red pepper flakes (optional because it will make it a little spicier)
Then, I shredded a store bought rotesserie chicken and added meat to the soup. Bring up to a boil on a low heat and let simmer for a few hours (or however long you need). Stir often and salt and pepper to taste.
I cooked the noodles seperately and added them right before it was time to eat. I used Barilla ditilini (any smal noodle will do). And I have to say that it turned out pretty good! My husband even said that it was better than Carrabba's version because it tasted more fresh! Awh, love him. He knows what I like to hear. There's the picture of the final product!
Happy cooking people. I looking forward to sharing more with you soon.
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