Italian Chicken Soup
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Ingredients
- 1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
- 1 Tablespoon Olive Oil
- 1 whole Cut Up Fryer Chicken
- 8 cups Low Sodium Chicken Broth
- 1 whole Medium Onion, Diced
- 2 whole Green Bell Peppers, Diced
- 2 stalks Celery, Diced
- 2 whole Fresh Jalapenos, Diced
- 1 Tablespoon Olive Oil
- 1 can (28-ounce) Can Whole Tomatoes
- 2 cups Heavy Cream
- ⅓ cups Extra Virgin Olive Oil
- 4 Tablespoons Minced Fresh Oregano
- Salt And Freshly Ground Pepper, To Taste
- Parmesan Cheese Shavings, For Serving
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.
Step 2
Place chicken in a large pot or dutch oven and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from pot and shred meat. Discard bones and set meat aside.
Step 3
Dice canned tomatoes and return them to their juice. Set aside.
Step 4
Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.
Step 5
Either pour off chicken broth into a separate container or use a new pot to saute onion, green pepper, celery, and jalapenos in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat.
Step 6
Serve with lots of Parmesan sprinkled on the top
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