Italian Chicken Soup
Ingredients
1 box ditalini pasta
3 tablespoons olive oil, divided
4 tablespoons fresh oregano, minced
1 medium onion, diced
2 green bell peppers, diced
2 stalks celery, diced
2 fresh jalapeños, diced (optional)
1 rotisserie chicken, deboned and shredded
8 cups low-sodium chicken broth
1 (28-ounce) can tomatoes, not drained
2 cups heavy cream
salt, to taste
ground black pepper, to taste
parmesan cheese shavings, for topping
Italian bread, optional, for serving
Directions
In a pot, cook the pasta according to the package instructions. Drain and rinse in cold water, allowing it to cool. Add in 1 tablespoon of olive oil, then set aside.
Heat a small skillet on the stove-top over medium heat.
Add in 1 tablespoon of olive oil and the oregano. Turn the heat off and stir to prevent the oregano from burning, for about a minute. Set aside.
In a large pot or dutch oven, over medium heat on the stove-top, sauté the green pepper, onion, celery, and jalapeños in 1 tablespoon of olive oil.
Season with salt and pepper, to taste, and cook for 10 minutes, or until all the vegetables are golden brown and tender.
Add in the shredded chicken, chicken broth, and tomatoes (undrained).
Bring the liquid to a boil, then reduce to a simmer.
Add in the cream, the cooked pasta, and the oregano/olive oil mixture from the small skillet. Mix to fully combine, then turn off the heat.
Sprinkle the parmesan on top. Serve with Italian bread.
