Italian Chicken Soup
Description
A hearty first course. This rich chicken soup is perfect for cool autumn weather. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Dice the onion, pepper, and jalapeño. Chop the celery. Cook the pasta in a pot according to package instructions. Drain and rinse under cold water to cool. Toss with 1 tablespoon of olive oil and set aside. Place the chicken in a large pot and cover with broth. Bring to a boil, then simmer the chicken, covered, for 30 minutes.
- 2
Step 2
2. Turn off the heat and let it sit covered for 30 minutes. Remove the chicken from the pot and separate the meat from the bones, shredding it.
- 3
Step 3
3. Drain the canned tomatoes. Heat a medium skillet over high heat. Add olive oil and oregano, then turn off the heat and stir.
- 4
Step 4
4. Drain the chicken broth into a separate container and sauté onion, green pepper, celery, and jalapeño in 1 tablespoon of olive oil in a separate pot over medium heat until soft and golden, about 10 minutes.
- 5
Step 5
5. Add chicken broth, chicken pieces, and tomatoes with juice. Bring to a boil, then reduce the heat and simmer gently.
- 6
Step 6
6. Add the cooked pasta, cream, oregano, and olive oil, mix well, season to taste, and turn off the heat.
- 7
Step 7
7. Sprinkle generously with grated Parmesan and serve with crispy Italian bread.