Ingredients: |
Ingredients: 1 box Ditalini Pasta (or small elbow macaroni)
1 T. olive oil
1 whole cut up fryer chicken (or use a Rotisserie chicken)
8 c. low sodium chicken broth
1 medium onion, diced
2 green bell peppers, diced
2 stalks celery, diced
2 fresh jalapeños, diced
1 T. olive oil
1 can (28 oz.) whole tomatoes
2 c. heavy cream
⅓ c. EVOO
4 T. fresh oregano, minced
Salt and pepper to tast
Parmesan Cheese Shavings, for serving
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Directions: |
Directions:Cook pasta in a pot according to package directions. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.
If not using a prepared Rotissiere chicken:
Place chicken in a large pot 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.
If using a prepared Rotissere chicken:
Remove meat and shred. 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 brother into a separate container or use a new pot to sauté onion, green pepper, celery, and jalapeños 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 top and crusty Italian bread. |
This recipe for Italian Chicken Soup is from