Mama Mandola's chicken Soup (Carrabbas)
- 5 celery ribs
- 4 medium carrots, peeled
- 1 large yellow onion
- 2 medium potatoes, peeled
- 1 large green bell pepper
- 1 (14ounce) can imported Italian Plum Tomatoes
- 1/2 cup chopped Italian parsley
- 2 garlic cloves, finely chopped
- 6 quarts water
- salt and pepper
- 1 whole chicken
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 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. Simmer 2 hours
When soup in finished remove chicken pieces with a slotted spoon. Let cool.
Meanwhile mash vegetables in the bottom of the pan with the back 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.
Note: soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Small stubby pasta such as pastina, tubetti or small elbow macaroni can be added. For better flavor, cook the pasta in the soup that is reheating. Add freshly grated Parmesan or Romano cheese to serve.