thepioneerwoman4.4
Italian Chicken Soup
WARNING: I’m afraid I’m going to be obsessed with soup this fall. I apologize in advance.
👥 8 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 20 min🔥 Cook: 1h 30m👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●skillet
📝 Preparation Steps
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.
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.
3
Dice canned tomatoes and return them to their juice. Set aside.
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.
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.
6
Serve with lots of Parmesan sprinkled on the top--the more the better! Crusty Italian bread is good, too.
Nutrition Facts
calories
912 Calories
fat Content
59 g
fiber Content
4 g
sugar Content
6 g
sodium Content
1405 mg
protein Content
43 g
trans Fat Content
1 g
cholesterol Content
180 mg
carbohydrate Content
49 g
saturated Fat Content
23 g
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