Servings: 8 servings
Ingredients
- 1 whole chicken about 4 pounds, no giblets
- 1 large yellow onion finely chopped
- 3 celery stalks diced
- 3 carrots or about 1 cup of carrots peeled and chopped
- 3 bell peppers cleaned and diced
- 3 medium baking potatoes peeled and diced
- 14.5 ounces 1 can of diced tomatoes in juice
- 3/4 cup fresh parsley
- 8 garlic cloves crushed
- 3 bay leaves
- 1 tbs crushed red pepper flakes*
- salt and pepper to taste**
Instructions
- Put the whole chicken, onion, celery, carrots, bell peppers, potatoes, tomatoes into a large slow cooker.Cover with cold water to cover by 1-2 inches. Add the parsley, garlic, bay leaves, red pepper flakes, and salt and pepper.
- Cook on low for 6-8 hours or until the chicken is falling off the bone.
- Using tongs, transfer the chicken to a large bowl and let cool. Keep the rest of the soup in the crock pot.
- While the chicken is out of the pot, skim the fat off the top of the soup.
- Remove the bones and skin from the chicken meat. Discard them. Pull the chicken meat into large pieces with a fork.
- Return the cooked, pulled chicken to the pot. Season with additional salt and pepper if desired. Add the fresh parsley just before serving. Serve hot over cooked pasta if desired. Garnish with Parmesan cheese.
Notes
*Omit red pepper flakes if you don't like heat.
** I went fairly heavy on the pepper to give it a bit of spice.
Recipe adapted from http://blog.carrabbas.com/2015/01/mama-mandolas-sicilian-chicken-soup-recipe/#.WH-aQVUrJaR
** I went fairly heavy on the pepper to give it a bit of spice.
Recipe adapted from http://blog.carrabbas.com/2015/01/mama-mandolas-sicilian-chicken-soup-recipe/#.WH-aQVUrJaR
Nutrition
Serving: 8g
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