| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound ditalini pasta (a very short macaroni-type pasta)
- 2 tablespoons olive oil
- 1 fryer chicken, cut into pieces
- 8 cups low-sodium chicken broth
- 2 green bell peppers, diced
- 2 stalks celery, diced
- 2 fresh jalapenos, diced
- 1 medium onion, diced
- 1/2 teaspoon dried oregano
- One 28-ounce can diced tomatoes
- 2 cups heavy cream
- Parmesan shavings, for serving
- Crusty Italian bread, for serving
Instructions
- Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside.
- Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes.
- Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside.
- In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat.
- Serve with lots of Parmesan on the top–the more the better–and crusty Italian bread is good too.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 863 |
| Total Fat | 51 g |
| Saturated Fat | 21 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 44 g |
| Cholesterol | 194 mg |
| Sodium | 1570 mg |
Reviews
This was so tasty, with a great combination of flavors. And so easy to make.
It went from ok but a little bland on tastes test to oh no once cream added. Not sure why a milky chicken soup was a good idea.
Not what I expected:(
I changed it up a bit with a rotisserie chicken, homemade broth, added fresh thyme, garlic and carrots after the other vege’s were cooked down (like a little crunch and barely cooked garlic flavor). I always add a splash of the vinegar/brine from hot yellow chili pepper jar. I used elbows, tons of parm and fresh italian parsley. I’m sure the recipe is amazing as is, but I just can’t leave good enough alone. It was delicious! ~Recipe Rebel
8 cups of broth and 2 cups heavy cream was too much liquid for me. I cut back to 6 cups broth and 2 cups half-n-half. Seasoned and air fried separated chicken for the rich browning flavor before shredding. It was very well liked in this house of foodies.
Love love LOVE this soup!!! I crave it year long!
I skinned my chicken, because it’s healthier.
Doubled the Oregano, added 1/2 head of Garlic chips at the end of sautéing vegetables to give it more of that Italian flavor. Used Whole Wheat Penne, because its healthier.
Im a runner and this is a perfect meal for the day before a run and post-run.
Doubled the Oregano, added 1/2 head of Garlic chips at the end of sautéing vegetables to give it more of that Italian flavor. Used Whole Wheat Penne, because its healthier.
Im a runner and this is a perfect meal for the day before a run and post-run.
Delicious, will cook again for sure.
1
Amazing!!!!
I made this without the pasta and loved it!