Carrabba's Inspired Chicken Soup (Mama Mandola's Chicken Soup)

Heat oil over medium heat in a large stock pot. Add diced onions and sauté until onions are clear. Add garlic and continue to sauté for another minute.

Pour in one carton of chicken broth, carrots, celery, and potatoes. On high heat, bring soup to a boil. Reduce heat to medium and continue cooking until vegetables are very tender (about 45 minutes).

Remove soup from heat and, using a potato masher or a hand mixer, slightly mash the vegetables in the broth. The soup should stay chunky.

Puree the can of diced tomatoes in a blender or food processor. Add to soup. Add green chiles, parsley and the remaining broth. Bring to a boil, reduce heat to medium.

Remove meat from the bones of the rotisserie chicken. Discard bones and skin. Shred chicken meat with two forks. Add to the soup.

Allow the soup to cook for an additional ten or fifteen minutes. Add salt and pepper.

Serve with a sprinkle of Parmesan cheese.

Variations 1. For a vegetarian soup, omit chicken broth and rotisserie chicken. Use vegetable broth or mushroom broth in place of the chicken broth. Use one or two cans kidney beans in place of the chicken.

If desired, add cooked pasta just before serving. Do not add pasta to the entire soup. The pasta will absorb too much of the liquid and become overcooked and mushy.

Brown rice is a nice addition to this soup. Add rice before serving, but not to the entire batch of soup. (See variation 2, above.)

This soup is great to make at the beginning of the week for lunches all week long. Serve with salad, half a sandwich, or cheese and crackers.