Italian Chicken Soup

How to make Italian Chicken Soup

Ingredients:

½ Box 8 Oz Ditalini Pasta

2 cups Cooked Chicken Cubed

4 cups Chicken Broth

1 tbsp Canola Oil

½ White Onion Peeled And Cubed

1 Orange Pepper Deveined,Seeded And Diced

1 Whole Jalapeno Seeded And Diced

2 Stalks Celery Diced

2 cans 15oz Petite Cut Tomatoes

1 cup Water

1 cup Heavy Cream

1 tsp Dry Oregano

1 tsp Dry Basil

Salt And Pepper

Instructions:

Cook pasta( al dente) following the directions on the back of the box.

Rinse the cooked pasta with cold water. Set aside

Heat oil to medium-high. Add onions, celery, green pepper, and jalapeno. Sauté until tender.

Add the cubed chicken, chicken broth, water, tomatoes with juice, and the sautéed vegetables. Stir in the herbs.

Taste test. Add salt and pepper to taste. Increase heat to a boil.

Reduce heat and cook on simmer for 20 minutes. Stir in cooked pasta. Add and stir in heavy cream.

Ladle soup in soup bowls. Serve with hot rolls.

Enjoy!

Nutrition Information:

Serving Size: 1 bowl

Frequently Asked Questions:

Can I use a different type of pasta?

Yes, you can use a different type of pasta if you prefer. While the recipe calls for Ditalini pasta, you can substitute it with other small pasta shapes like macaroni, small shells, or even spaghetti broken into shorter lengths.

Can I use a different type of protein instead of chicken?

Absolutely, you can customize the soup by using a different type of protein.

Cooked and cubed turkey, pork, or even tofu can be used as alternatives to chicken.

How can I make the soup less creamy?

If you prefer a lighter version of the soup, you can reduce the amount of heavy cream used or even omit it altogether.

This will result in a brothier consistency.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. Prepare the soup as directed, excluding the pasta and heavy cream.

Refrigerate the soup base, and when ready to serve, reheat it on the stovetop, add cooked pasta and heavy cream, and warm through.

Can I freeze the leftovers?

While the soup can be frozen, keep in mind that the texture of the heavy cream might change upon freezing and reheating.

It’s recommended to freeze the soup base (without heavy cream and pasta), then add those elements when reheating for better results.