Italian Chicken Soup

Tip: Cook the pasta just to al dente so it stays firm when added to the hot soup.

Cleanup: Rinse the colander right after draining the pasta so starch does not dry on it.

Tip: Letting the chicken rest in the hot broth helps it stay moist and easier to shred.

Cleanup: Discard chicken bones and any unwanted skin into a lined trash bag to reduce cleanup later.

Tip: Use a bowl with high sides to dice the tomatoes so the juice does not splatter.

Cleanup: Rinse the cutting board after chopping the tomatoes to prevent stains.

Tip: Heating the oregano in oil releases its aroma and flavor, acting like a quick infused oil.

Cleanup: Let the skillet cool before washing to avoid splashing hot oil.

Tip: If you want a milder soup, remove the seeds and membranes from the jalapenos before dicing.

Cleanup: Wipe up any oil drips around the stove with a damp towel once the vegetables are cooking.

Tip: Add the cream toward the end and avoid boiling the soup hard after it is added to keep the texture smooth.

Cleanup: Skim any excess fat from the surface with a spoon and discard it in a heat safe container.

Tip: For extra richness, drizzle a small amount of olive oil over each bowl just before serving.

Cleanup: Allow leftovers to cool slightly before transferring them to airtight containers for refrigeration.