Table of Contents

Intro

There is something really reassuring in a pot of homemade chicken soup, simmering on the burner. A bad day can even be melted away by the smell.

And speaking of soups that warm the heart, the Carrabba’s Mama Mandola’s Chicken Soup Recipe was just the magic touch; the type of soup that makes you take your time, savor the flavor, and feel like you are at home, regardless of where you are.

The first occasion I tried this soup at Carrabba’s, I was not anticipating falling in love with the soup the way I did. I say, it is chicken soup, how special could it be, huh? Oh, but it is. It is golden, and the richness of the broth is interspersed with the heavy taste of sauteed onions, garlic, and herbs.

The chicken is tender, the vegetables are soft and buttery, and there is this remarkable hint of spice in there with the crushed red pepper that heats your soul with each spoonful.

I am going to demonstrate to you today just how to make that magic of restaurants in your kitchen. This adaptation of Carrabba’s Mama Mandola’s Chicken Soup Recipe is equally warm, aromatic, and loving as the one that they serve at the restaurant – perhaps even better since you make it with your own hands.

What is Carrabba’s Mama Mandola’s Chicken Soup?

You have most likely eaten at the Italian Grill owned by Carrabba, and you must have realized this soup is the most prominent thing at the top of their menu- and rightly so.

It is not just another chicken soup, but it is one of the Italian-style and family-inspired recipes passed on by the mother of Damian Mandola, also known as Mama Mandola.

This soup has origins in the ancient Italian kitchens, where they prepared food to feed and console. It is composed of a clear, deep-flavored broth of bone-in chicken, onions, celery, carrots, and garlic.

It is filled with Italian spices and a little sprinkling of spice. What it lacks compared to your traditional chicken noodle soup is that rustic taste; it is not heavy, it is always hearty.

Certain recipes do contain a small potato or small pasta such as ditalini, although traditionally, Carrabba’s is uncomplicated: no noodles, no frills, just pure, savory goodness on each spoon.

The Account of My Discovery of this.

It happened on one of those rainy evenings when all I wanted was something warm and familiar. After work, I went to Carrabba’s because I needed some comfort food, yet I was too exhausted to cook. The waiter recommended the Chicken Soup available in Mama Mandola, and frankly, I did not mind.

As it came, hot and steaming, I had drawn my first spoonful and stood, quite literally, half-swallowing. It was a thick, near buttery broth, and the smell of garlic and herbs hugged me around. It was like a loving nonna would prepare when you are not feeling well.

That was it. I knew I had to recreate it at home — and after several test batches (and quite a few taste tests), I’ve nailed that perfect copycat version of Carrabba’s Mama Mandola’s Chicken Soup Recipe.

Equipment List

In what follows, you will need these items before we begin to talk about the ingredients:

Large soup pot or Dutch oven
A sharp knife and a cutting board.
Wooden spoon
Ladle
Fine mesh strainer (not compulsory, to have a clearer broth)
Measuring cups and spoons

Ingredients For Carrabba’s Mama Mandola’s Chicken Soup Recipe

For the Soup:

2 tablespoons olive oil
1 medium yellow onion, chopped
3 celery stalks, diced
3 medium carrots, peeled and cut into dice.
4 cloves garlic, minced
1 entire bone in chicken (approximately 3-4 pounds), without skin.
10 cups of ice water (or sufficiently to cover the chicken)
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (crushed, optional, yet very recommended)
Salt and freshly ground black pepper (to taste).

Optional Add-Ins:

1 medium potato, cut into dice (to be really hearty)
1 cup ditalini pasta or orzo (to make it a more substantial one)
Chopped fresh parsley for garnish

Instructions For Carrabba’s Mama Mandola’s Chicken Soup Recipe

Step 1: Sauté the Aromatics

Heat the olive oil in a large soup pot or Dutch oven on medium heat. Add onions, celery, a nd carrots. Cook on saute 5-7 minutes until the vegetables start to get soft and the onions become translucent.

Then add the minced garlic and continue cooking it for another 30 seconds, but not longer, until it becomes fragrant – do not burn it. This action creates the backbone of that flavor, which is rich and aromatic.

Step 2: Build the Broth

Put the entire chicken inside the pot and put it in the place of the vegetables. Add a full cup of water to cover the chicken completely. Thick slices of the bay leaves, oregano, basil, red pepper that has been crushed, and a large pinch of salt and pepper.

Boil very gently in medium-high heat, then lower it to low and simmer uncovered until it has been cooking about 11/2 to 2 hours.

Step 3: Shred the Chicken

After the chicken is completely cooked and tender, it should be carefully removed from the pot and put on a cutting board. Allow it to cool slightly, then remove the meat from the bones and shred it into bite-sized pieces.

Add the shredded chicken back into the pot. Get rid of the bones and bay leaves. Taste the broth and add more seasoning- you may require an extra pinch of salt or a dollop of pepper.

Step 4: Optional Add-Ins

Now is the time to add potatoes or pasta. Plunge them into the boiling broth and boil until tender (between 8 and 10 minutes for pots or pasta).

Step 5: Serve and Savor

Pour the soup into bowls, garnish with fresh parsley, and serve with Italian bread on the side.

Take the initial swallow and feel warmed through to your very core. This is what comfort in a bowl feels like.

What Makes This Soup Special

It is not just another chicken soup. The simplicity of the Carrabba’s Mama Mandola’s Chicken Soup Recipe lies in the fact that it is created one layer by layer, step by step, with patience and love.

Slow simmering of the chicken and vegetables infuses all the flavor out of the chicken and vegetables, giving the broth a rich and comforting taste. It has a slight kick of the crushed red pepper, as it reminds me that even comfort food has a spicy side to it.

And the smell as it cooks? I tell you, it is good. It’s pure magic. It is home-like, like a nice kitchen where people are loving and laughing.

Serving Suggestions

Classic Style: Just serve it, drizzled with olive oil and sprinkled with Parmesan cheese.

With a Flare: Squeeze lemon juice immediately before serving – it makes the flavors really shine.

Italian Feast Style: This one goes well with a light salad and a slice of toasted garlic bread to make a warm-up meal or dinner.

Make It a Meal: Throw in a few cooked ditalini or orzo and make your bowl a meal.

Chef’s Tips

1. The bone-in chicken is more authentic and adds more flavor. The bones make the broth rich, which can not be replicated by the boneless meat.

2. Don’t rush the simmer. The more time it is cooked, the more it tastes.

3. Take off all the foam that comes on the surface of the broth-it keeps your broth clear and agreeable.

4. Want extra depth? As it is simmering, add a small piece of Parmesan rind to the pot.

5. Refrigerate store leftovers within a maximum of 4 days or freeze for a maximum of 3 months.

How to Store and Reheat

When the soup has cooled down, place it in an airtight container and refrigerate. It will be fresh in up to 4 days -although to be fair, it hardly ever lasts that long!

In order to reheat, heat it in the low-heat stove. In case you added pasta, some water or broth may be required to loosen it.

The reasons this Carrabba’s Mama Mandola’s Chicken Soup Recipe is so good to make at home.

Replication of restaurant cuisine recipes is usually more palatable since it bears a personal touch. You are the one who regulates ingredients, the amount of salt to add, and even the love that is involved with every process.

The Carrabba’s Mama Mandola’s Chicken Soup Recipe is the most appropriate recipe to make during cold days or warm nights or when one needs comfort and wants to offer it to someone he/she love. It is a meal that is a hug in itself, a meal that you would like to repeat and repeat.

Final Thoughts

Something immortal in such recipes. They do not make us forget the fact that food is not only about the taste, but it is also about the memories, the warmth, and connectivity.

All those spoons of the Carrabba’s Mama Mandola’s Chicken Soup Recipe are filled with that upbringing, that memory, that feeling of home.

This is why you should pull out your soup pot and let it boil and fill your kitchen with the smell of love, garlic, and golden broth. Mama Mandola would be proud.

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