Mushroom soup

Friend of ours ownes the local franchise. Love their chicken soup. Like to use wide egg noodles with this one.

Soup, Chicken, Carrabba's Mama Mandola's Siclian, Minestra di Pollo


INGREDIENTS:
5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1 14 Ozs Can imported Italian plum tomatoes
1 5 Lbs 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




Preparation
1 Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
2 Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
3 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.
4 When soup is finished, remove chicken pieces with a slotted spoon. Let cool.
5 Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
6 When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
7 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.


Yield: 1 1/2 gallons

Recipe Type
Soup

Recipe Source
Source: Carrabas, 2008/11/05

A sampling from our new 350 recipe cookbook. Guarantee - If this is not the very best, most flavorful chicken noodle soup you've ever tasted, I'll buy you something real nice!!!!

Creamy Smoked Chicken Noodle Soup

1 leftover BGE smoked chicken (if you ever have one!)
1 cup onions, diced
1 cup celery, diced
3 carrots, diced
2-4 quarts chicken broth (to consistancy)
2 (10 3/4 Ounce) cans Condensed Cream of Mushroom soup With Roasted Garlic
1 tablespoon freeze-dried parsley
1 teaspoon tarragon
1 teaspoon summer savory
salt and pepper, to taste
1 (pound) box campanelle or egg noodles, cooked per package directions

1.Remove and discard the skin and bones from the chicken and shred the meat. Put the chicken meat into a CrockPot or slow cooker along with the onions, celery, and carrots.

2.Stir in mushroom soup and herbs then season with salt and pepper. Add broth until soupy and thick. Cover and cook on HIGH setting for 3-4 hours or LOW for 8-9 hours.

3.When soup is finished, adjust seasonings then stir in cooked egg noodles. Add warm broth to desired consistancy. Serve with crackers or a grilled cheese or peanut butter sandwich!!!!!