Sunday, January 22, 2012
Italian Chicken Soup
From: I started with this recipe from the Pioneer Woman and then tweaked it a bit to suit what I had in the kitchen and to make it a bit easier.
1/2 box Rigatoni Pasta
About 1/4 cup Olive Oil
2 large boneless skinless chicken breasts
4 cups Chicken Broth
1/2 whole Medium Onion, diced
1 whole Green Bell Pepper, diced
1 stalk celery, diced
1 can (15-ounce) Can Diced Tomatoes
1 cups Heavy Cream (optional)
2 Tsp Oregano
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese Shavings, For Serving
1 Tbsp butter
Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.
Cook the chicken in a skillet. I added salt, pepper, oregano, parsley and basil to season. Then dice it up.
Place chicken in a large pot and cover in the chicken stock. Bring to a boil, then simmer chicken, while chopping and preparing the veggies.
In the same skillet you cooked the chicken, saute onion, green pepper, celery, and jalapenos, and oregano, salt and pepper in olive oil and butter over medium heat until tender and golden brown, about 10 minutes. Add to the pot of chicken and chicken stock.
Bring to a boil, then reduce to a simmer. Add cooked pasta, diced tomatoes and cream. Stir to combine. Turn off heat. Serve with lots of Parmesan sprinkled on the top--the more the better!
Side notes: For lactose intolerant guests, hold the cream and Parmesan cheese and serve on the side for those who want it.