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And for Darlene Thomas, I'm sorry your mother passed away. I still have mine but my dad died last year and it's been a rough road. I found this copycat recipe for the chicken soup you liked so much. It might not be exact and I haven't tried it but let us know if it works out well.
Denise at www.cookschoice.com
(Home of the Better Baker Bowl Maker)

Carrabba's Mama Mandola's Siclian Chicken Soup Copycat/Clone

Mama Mandola's Chicken Soup Clone/Copycat
(MINESTRA DI POLLO)
From Carrabba's
Makes 1-1/2 gallons

5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1(14-ounce) can imported Italian plum tomatoes
1(5-pound) hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 garlic cloves, finely chopped
6 quarts water
Salt and freshly ground black pepper

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.
Denise at www.cookschoice.com
(Home of the Better Baker Bowl Maker)

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