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soup

Italian Chicken Soup

A hearty Italian chicken soup with shredded chicken, ditalini pasta, tomatoes, cream, and fragrant oregano oil. Family friendly, cozy, and full of flavor.

Prep

20 min

Cook

90 min

Total

110 min

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Ingredients

Serves12

Italian Chicken Soup

  • 1.5 box ditalini pasta (very short macaroni type pasta noodles)
  • 1.5 whole cut up fryer chicken
  • 12 cup low sodium chicken broth
  • 1.5 whole Onion (medium, diced)
  • 3 whole green bell peppers (diced)
  • 3 stalk Celery (diced)
  • 3 whole fresh jalapenos (diced)
  • 1.5 tbsp Olive Oil (for sautéing vegetables)
  • 1.5 can whole tomatoes (with juice, diced)
  • 3 cup Heavy Cream
  • 0.5 cup extra virgin olive oil
  • 6 tbsp fresh oregano (minced)
  • 0 count Salt (to taste)
  • 0 count Freshly ground black pepper (to taste)
  • 0 count parmesan cheese shavings (for serving)
Servings: 12−+
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Cooking Instructions

  1. 1

    Cook the pasta

    Cook the ditalini pasta in a pot according to the package directions, being careful not to overcook it. Drain and rinse in cold water to cool it down. Toss with 1 tablespoon of olive oil and set aside.
    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.
  2. 2

    Cook and shred the chicken

    Place the cut up fryer chicken in a large pot or Dutch oven and cover with the chicken broth. Bring to a boil, then reduce to a simmer and cook covered for 30 minutes. Turn off the heat and let the chicken rest in the broth for another 30 minutes. Remove the chicken from the pot, shred the meat, and discard the bones. Set the shredded chicken and the cooking broth aside.
    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.
  3. 3

    Prepare the tomatoes

    Dice the canned whole tomatoes and return them to their juice. Set aside until you are ready to add them to the soup.
    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.
  4. 4

    Warm the oregano in olive oil

    Heat a small skillet over medium high heat. Add the extra virgin olive oil and the minced fresh oregano. Immediately turn off the heat and stir for about a minute to keep the oregano from burning. Set this mixture aside.
    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.
  5. 5

    Sauté the vegetables

    Either pour the reserved chicken broth into a separate container and reuse the pot, or use a new pot. Heat 1 tablespoon of olive oil over medium heat. Add the diced onion, green bell peppers, celery, and jalapenos. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender and golden brown.
    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.
  6. 6

    Build the soup

    Add the reserved chicken broth to the pot with the sautéed vegetables. Stir in the shredded chicken and the diced tomatoes with their juice. Bring the mixture to a boil, then reduce to a simmer. Add the cooked pasta, heavy cream, and all of the oregano olive oil mixture. Stir to combine and heat through. Season with salt and freshly ground black pepper to taste. Turn off the heat.
    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.
  7. 7

    Serve

    Ladle the soup into bowls and top each serving with plenty of parmesan cheese shavings. Serve with crusty Italian bread if you like.
    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.

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Italian Chicken Soup

Prep: 20 min · Cook: 90 min · Total: 110 min · Servings: 12

Ingredients

Italian Chicken Soup

  • 1.5 box ditalini pasta (very short macaroni type pasta noodles)
  • 1.5 whole cut up fryer chicken
  • 12 cup low sodium chicken broth
  • 1.5 whole Onion (medium, diced)
  • 3 whole green bell peppers (diced)
  • 3 stalk Celery (diced)
  • 3 whole fresh jalapenos (diced)
  • 1.5 tbsp Olive Oil (for sautéing vegetables)
  • 1.5 can whole tomatoes (with juice, diced)
  • 3 cup Heavy Cream
  • 0.5 cup extra virgin olive oil
  • 6 tbsp fresh oregano (minced)
  • count Salt (to taste)
  • count Freshly ground black pepper (to taste)
  • count parmesan cheese shavings (for serving)

Instructions

  1. Cook the pasta — Cook the ditalini pasta in a pot according to the package directions, being careful not to overcook it. Drain and rinse in cold water to cool it down. Toss with 1 tablespoon of olive oil and set aside.
  2. Cook and shred the chicken — Place the cut up fryer chicken in a large pot or Dutch oven and cover with the chicken broth. Bring to a boil, then reduce to a simmer and cook covered for 30 minutes. Turn off the heat and let the chicken rest in the broth for another 30 minutes. Remove the chicken from the pot, shred the meat, and discard the bones. Set the shredded chicken and the cooking broth aside.
  3. Prepare the tomatoes — Dice the canned whole tomatoes and return them to their juice. Set aside until you are ready to add them to the soup.
  4. Warm the oregano in olive oil — Heat a small skillet over medium high heat. Add the extra virgin olive oil and the minced fresh oregano. Immediately turn off the heat and stir for about a minute to keep the oregano from burning. Set this mixture aside.
  5. Sauté the vegetables — Either pour the reserved chicken broth into a separate container and reuse the pot, or use a new pot. Heat 1 tablespoon of olive oil over medium heat. Add the diced onion, green bell peppers, celery, and jalapenos. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender and golden brown.
  6. Build the soup — Add the reserved chicken broth to the pot with the sautéed vegetables. Stir in the shredded chicken and the diced tomatoes with their juice. Bring the mixture to a boil, then reduce to a simmer. Add the cooked pasta, heavy cream, and all of the oregano olive oil mixture. Stir to combine and heat through. Season with salt and freshly ground black pepper to taste. Turn off the heat.
  7. Serve — Ladle the soup into bowls and top each serving with plenty of parmesan cheese shavings. Serve with crusty Italian bread if you like.