ITALIAN CHICKEN SOUP
yield: 8
prep time: 8 MINUTES
cook time: 20 MINUTES
total time: 28 MINUTES
The comfort of Chicken Soup with a twist. We all know that Chicken Soup is good for the Soul, however, this recipe makes Chicken Soup great for the tastebuds and the tummy.No Ratings
INGREDIENTS
2 cups Chicken, cooked and cubed or shredded
8 ounces Ditalini Pasta
4 cups Chicken Stock or Chicken Broth
1 tbsp Oil
1 Bell Pepper, Orange, seeded and diced
½ White Onion, diced
2 stalks Celery, sliced and diced
2 cans Petite Diced Tomatoes, (15 ounce cans), Do Not Drain
1 jalapeno pepper, seeded and diced
1 cup heavy cream
1 cup water
½ tsp Salt
¼ tsp black Pepper
1 tsp Basil, dried
1 tsp Oregano, dried
INSTRUCTIONS
- Cook the pasta according to package directions, to Al dente stage
- Drain and rinse the pasta, set aside
- In a Dutch oven, add the Oil and heat over medium high heat
- Add in the onion, celery, jalapeno and orange pepper
- Saute until tender
- To the Dutch oven, add in the chicken, the broth, water, tomatoes with the juice,
- Stir in the herbs and salt and pepper
- Bring to a boil, then reduce heat and simmer for 20 minutes
- Stir in the pasta
- Add the heavy cream and stir to combine
- Serve hot with crusty slices of bread or rolls
NOTES
What is Ditalini pasta?
It is a type of pasta that is shaped like small tubes, they are not very large but they will hold some of the wonderful broth of this soup. This could be substituted if you can not find Ditalini at your local market.
Yield8Serving Size1Amount Per ServingCalories298Total Fat19gSaturated Fat9gTrans Fat0gUnsaturated Fat9gCholesterol70mgSodium529mgCarbohydrates18gFiber2gSugar5gProtein15gNUTRITION INFORMATION