Italian Chicken Soup

Ingredients:

• 1 Box Ditalini Pasta (middle part of the elbow macaroni or similar)
• 4-6 Bone in Chicken Breasts
• 1 each – yellow, red and orange bell pepper, diced
• 2 jalepenos, ribs and seeds removed, diced
• 1 onion, diced
• 2 stalks of celery, diced
• 3 garlic cloves, minced
• 1 box of Pomi diced tomatoes
• 1 tsp salt
• 1 tsp freshly ground pepper
• 2 Tbs Italian Seasonings
• 8 cups chicken bone broth
• 1 parmesan cheese rind
• 2 Tbs minced fresh oregano
• 1/4 cup olive oil
• 1/2-1 cup heavy cream
• Parmesan Cheese Shavings for topping
• chiffonade of basil leaves (optional)

Preheat the oven to 400f.

Drizzle olive oil on to the skin of the chicken breasts. Salt and pepper the skin and place on a foil lined baking dish. Bake for 30-40 minutes or until the thermometer reads 165f. Let rest before shredding the chicken.

Boil the water and add salt and then the pasta. Add olive oil into the water. Cook until al dente. Drain and set aside.

Shred the chicken and discard the skin and bones. Set the chicken aside.

In a large skillet, heat the oil. Dice each: onion, celery, bell peppers and remove the ribs and seeds of the jalepeno. Add theme to the hot oil. Add Salt and pepper, stir. Saute’ until the onion is translucent and the vegetables are soft. Add the Italian Seasoning and stir. Add the minced garlic and stir until fragrant. Turn off the heat and add the box of tomatoes to the skillet, stir. Working batches, transfer the mixture to a blender, puree’ until smooth. Pour the puree’ into a soup pot or dutch oven and add the 8 cups of chicken bone broth. Turn the heat to medium high and bring to a simmer. Add the shredded chicken and the parmesan rind and stir. Simmer for 20-30 minutes.

Meanwhile, in a small skillet heat 1/4 cup oil, de-stem and chop the fresh Oregano leaves. Add them to the oil and let heat through. Turn off the heat.

Fish out the parmesan cheese rind and discard. Add the oil/oregano mixture and stir. Add the cream, turn off the heat and stir.

PASTA – **I don’t add the pasta to the soup because the noodles grow and soak up all of the broth. However, if you like to add it to the pot, no problem! I usually put the pasta in a gallon size baggie and add it when you are serving the bowls.**

Top with shaved parmesan and basil if using.

I adapted this recipe from The Pioneer Woman’s Italian Chicken Soup. I take this soup to friends after they have surgery or a baby! Put it in a large tupperware container or an extra large Rubbermaid Pitcher.