Monday, January 16, 2012

Italian Chicken Soup

I found this recipe off The Pioneer Woman's website and it's really good! 

The recipe says it serves 8 people but I have already served 7 and a couple of those were double bowls!!  I still have enough for at least 5 so I'm thinking it serves at least 12 if not 15!  So if you're making this for 4 or or less you might want to 1/2 the recipe...just fyi! Unless you want leftovers which is always good!!

The next day you will need to add some more chicken broth to the soup  because the pasta absorbs it!  I ate mine without adding chicken broth and it was still really good but was more like a pasta dish than a soup!

Oh and as always I sprinkled some Lawry's Garlic salt with the green lid (the one with sea salt and parsley)!  I use that stuff on sooooo much!  I just sprinkle a little here and there....

I cooked alot of chicken breast in my new Le Creuset Dutch Oven!
I'm not using all this chicken for this recipe but it sure made this chicken tender in just 2 1/2 hours in the oven at 275 degrees!

A whole lot of soup goodness!

Chicken Italian Soup

1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
1 Tablespoon Olive Oil
1 whole Cut Up Fryer Chicken  ( I used chicken breast and baked it in the oven but you can boil it in some chicken broth or even use a rotisserie chicken adding chicken chicken broth to the pan later)
8 cups Low Sodium Chicken Broth
1 whole Medium Onion, Diced
2 whole Green Bell Peppers, Diced  ( I used 1 bell pepper and felt it was plenty)
2 stalks Celery, Diced
2 whole Fresh Jalapenos, Diced
1 Tablespoon Olive Oil
1 can (28-ounce) Can Whole Tomatoes
2 cups Heavy Cream  ( used half and half)
⅓ cups Extra Virgin Olive Oil
4 Tablespoons Minced Fresh Oregano (if you are using dried only use 1 Tbl because it's much stronger dry)
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese Shavings, For Serving
Preparation 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.

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