Italian Chicken Noodle Soup

It's soup weather! Well not REALLY but I like soup all year round and the tiniest bit of breeze I give myself the ok to make soup. There are a lot of steps in this recipe it doesn't really matter what order you go in just that in the end everything is ready to go into the soup.

Start by poaching the chicken in some chicken broth, then once cooked through shred the chicken, but keep the broth for the soup

Saute some oregano in a little olive oil and just keep near. 

Cook the pasta according to the package, I would do al dente because I think my pasta was a little over cooked after it cooked a little more in the soup, but lessons for next time. Pour cool water on so it doesn't cook more in the pot and a little olive oil so it doesn't stick to each other.

The mob (because it is Italian soup...). Chop these guys up, so they can never be found... just kidding I got really into the mob aspect. Just chop and then saute in a little olive oil and salt and pepper until tender.

When they are tender add a can of diced tomatoes, the chicken broth, and shredded chicken, bring to a boil.

Once it has come to a boil reduce to a simmer and add 2 cups of this guy, warning: not for everyday use.

Also add the oregano and the pasta, stir and you are good to go!

Serve with some cracked pepper and fresh parmesan. Maybe light a candle and crack a window if there is a good breeze, I did.

• Ingredients
• 1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles), I couldn't find this so used macaroni 
• 1 Tablespoon Olive Oil
• 1 whole Cut Up Fryer Chicken, couldn't find this also so used chicken breasts
• 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

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.

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.

 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, 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.