Episode #007 - - The Ole '96er
Italian Chicken Soup
Ingredients
- 1 box Ditalini pasta
- 3 tablespoons olive oil, divided
- 4 tablespoons fresh oregano, minced
- 1 medium onion, diced
- 2 green bell peppers, diced
- 2 stalks celery, diced
- 2 fresh jalapeños, diced (optional)
- 1 rotisserie chicken, deboned and shredded
- 8 cups low-sodium chicken broth
- 1 (28-ounce) can tomatoes, not drained
- 2 cups heavy cream• salt, to taste
- ground black pepper, to taste
- parmesan cheese shavings, for topping
- Italian bread, optional, for serving
Directions
Step 1
In a pot, cook the pasta. Drain and rinse in cold water, allowing it to cool. Add in 1 tablespoon of olive oil, then set aside.
Step 2
Heat a small skillet on the stove-top over medium heat.
Step 3
Add in 1 tablespoon of olive oil and the oregano. Turn the heat off and stir to prevent the oregano from burning, for about a minute. Set aside.
Step 4
In a large pot, over medium heat on the stove-top, sauté the green pepper, onion, celery, and jalapeños in 1 tablespoon of olive oil.
Step 5
Season with salt and pepper, and cook for 10 minutes, or until all the vegetables are golden brown and tender.
Step 6
Add in the shredded chicken, chicken broth, and tomatoes (undrained).
Step 7
Bring the liquid to a boil, then reduce to a simmer.
Step 8
Add in the cream, the cooked pasta, and the oregano/olive oil mixture from the small skillet. Mix to fully combine, then turn off the heat.
Step 9
Sprinkle the parmesan on top. Serve with Italian bread.
