Italian Chicken Soup Recipe | Ree Drummond
Difficulty: Easy
Servings: 8
Nutritional Information Per Serving (1 of 8): Calories 859, Total Fat 51 g, Saturated Fat 21 g, Carbohydrates 58 g, Dietary Fiber 5 g, Sugar 8 g, Protein 44 g, Cholesterol 180 mg, Sodium 1570 mg
Total Time: 1 hour 40 minutes
Active Time: 30 minutes
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound ditalini pasta (a very short, macaroni-style pasta)
- 2 tablespoons olive oil
- 1 fryer chicken, cut into pieces
- 8 cups low-sodium chicken broth
- 2 green bell peppers, chopped
- 2 celery stalks, chopped
- 2 fresh jalapeos, chopped
- 1 medium onion, chopped
- 1/2 teaspoon dried oregano
- One 28-ounce can of diced tomatoes
- 2 cups heavy cream
- Parmesan shavings, for garnishing
- Crusty Italian bread, for serving
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Instructions
- Bring a large pot of water to a boil and season with salt. Cook the pasta per package instructions, avoiding overcooking. Drain, rinse with cold water, toss with 1 tablespoon olive oil, and set aside.
- Place chicken pieces in a large pot or Dutch oven and cover with chicken broth. Bring to a boil, then simmer covered for 45 to 50 minutes.
- Remove chicken, shred the meat, and set aside. Discard bones and skin. Skim fat from broth, strain, and reserve the stock.
- In another pot, heat remaining 1 tablespoon olive oil. Saut bell peppers, celery, jalapeos, onion, and oregano over medium heat until tender and golden, about 10 minutes. Add diced tomatoes with juice, strained stock, and shredded chicken. Bring to a boil, then simmer gently.
- Stir in cooked pasta and heavy cream until combined, then turn off heat.
Serve hot, topped generously with Parmesan shavingsthe cheesier, the better! Pair with crusty Italian bread for the ultimate cozy meal that will have everyone coming back for seconds.[1]
