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Italian Chicken Soup Recipe

Italian Chicken Soup
Source: the pioneer woman

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
  • 1/3 cup Extra Virgin Olive Oil
  • 4 Tablespoons Minced Fresh Oregano
  • Salt And Freshly Ground Pepper, To Taste
  • Parmesan Cheese Shavings, For Serving
PREP TIME
20m
COOK TIME
1h30m
TOTAL TIME
1h50m
YIELD
8 servings

Instructions

  • 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.
  • 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.
  • Dice canned tomatoes and return them to their juice. Set aside.
  • 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.
  • 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.
  • Serve with lots of Parmesan sprinkled on the top--the more the better! Crusty Italian bread is good, too.

Side Dishes

A recipe from the pioneer woman

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