Recipe

Mama Mandola's Spicy Sicilian Chicken Soup Recipe

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Ingredients

Directions

Step #1 Dice celery, onion, carrots, potatoes & bell pepper into 1/4-inch pieces.
Step #2 Chop tomatoes; reserve all juice.
Step #3 Place vegetables, chicken pieces, tomatoes with their juice, parsley & garlic in a 10-quart stockpot.
Step #4 Add water.
Step #5 Spice up with salt & pepper.
Step #6 Slowly bring soup to a boil over low heat/flame.
Step #7 Skim off foam that rises to the surface; may have to skim 2 or 3 times.
Step #8 Partially cover pot & let simmer 2 hrs.
Step #9 When soup is finished, remove chicken pieces with a slotted spoon.
Step #10 Let cool.
Step #11 Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
Step #12 When chicken has cooled enough to handle, remove skin & bones & return meat to soup.
Step #13 Notes: Soup is best served the day after it is made.
Step #14 Refrigerate & remove fat that solidifies on the surface of the soup.
Step #15 Serve soup with rice or small, stubby pasta.
Step #16 For better flavor, cook the rice or pasta in the soup when reheating.
Step #17 Add freshly grated Parmesan or Romano cheese, if desired.
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