It’s Quite Possible Frank Sinatra Wrote A Song About This Italian Chicken Soup Recipe

I love this soup. I think it’s the short noodles that are in it. They are so cute and tasty, too.

Check out what my pals over at TPW had to say about this recipe:

“Yum, yum. Hooray for cooler weather! And hooray for soups that make your soul sing.”

This Italian chicken soup is definitely making my heart sing!

Ingredients

1 box Barilla  Ditalini Pasta (very Short Macaroni-type Pasta Noodles)

1 Tablespoon Bertolli Olive Oil

1 whole Cut Up Fryer Chicken

8 cups College Inn Low Sodium Chicken Broth

1 whole Medium Onion, Diced

2 whole Green Bell Peppers, Diced

2 stalks Celery, Diced

2 whole Fresh Jalapenos, Diced

1 Tablespoon Olive Oil

1 can (28-ounce) Hunt’s Can Whole Tomatoes

2 cups Great Value Heavy Cream

1/3 cup Extra Virgin Olive Oil

4 Tablespoons Minced Fresh Oregano

Morton Salt And Freshly Ground Pepper, To Taste

Kraft Parmesan Cheese Shavings, For Serving

Instructions

Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.

Place chicken in a large pot or dutch oven 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.

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 broth into a separate container or use a new pot to saute onion, green pepper, celery, and jalapenos 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 the top–the more the better! Crusty Italian bread is good, too.

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Quick Tip: This soup is awesome on a cold day!

Thank you to TPW for this great recipe.