Chicken soup has never been so easy! Get warm with this huge bowl of soup on an icy winter day. It’s all made from scratch using tender chunks of vegetables ditalini pasta and chicken shreds.
This Italian chicken Soup recipe, you’ll find the whole family wanting more. It’s easy to make with the right ingredients. tasty.
It’s an Italian homemade chicken soup is a bit in-between. It’s a tribute to Carrabba’s Mama Mandola’s Chicken Soup Recipe. Made from chunky vegetables with chicken shreds, lots of homemade broth that tastes delicious.
The most appealing part is the fact that this recipe can be a simple dump and go kind of recipe. In essence, you load the soup pot with all the ingredients , then let your stovetop handle most of the job. It’s not much more simple than this!
Yield 8 servings
Prep Time 1 hours 20 minutes
Cook Time 1 hour 30 minutes
All Time Time 1 Hour 50 minutes
1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
1 tbsp. Olive Oil
One whole Cut Up Fryer Chicken
8.8 c. Low Salt 8 c. Low Sodium Chicken Broth
1 whole medium onion chopped
2 . Whole Green Bell Peppers, Diced
2 stalks Celery chopped
2 Whole Fresh Jalapenos Sliced
1 tbsp. Olive Oil
1 can (28-ounce) Can Whole Tomatoes
2 c. Heavy Cream
1/3 c.Extra Virgin Olive Oil
4 tbsp. Minced Fresh Oregano
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese Shavings, For Serving
Cook pasta in a pan in accordance with the instructions on the package Be careful not to overcook it. Rinse and drain in cold water until it cools. Incorporate one tablespoon olive oil and place aside.
Place the chicken in a large saucepan or dutch oven. Cover with chicken broth. Bring to a boiland then reduce heat and simmer chicken covered until it is cooked for about 30 minutes. Switch off the heat and leave in the covered area for 30 mins. Remove chicken from the pot and cut meat into shreds. Remove bones and place meat aside.
Slice canned tomatoes into pieces and add the juice to them. Set aside.
A small skillet is heated over medium-high temperature. Add olive oil and oregano , and stop the heat and stir during the next few minutes to prevent the any burning oregano. Keep this dish aside.
You can either pour the broth in a different container. Or utilize a new pot to sauté onions, green peppers, jalapenos, and celery in olive oil 1 tablespoon at medium-low heat until they are tender as well as golden, approximately 10 minutes. Add the chicken broth, shredded chicken and tomatoes along with their juice. Bring to an unbeatable boil and then reduce to simmer. Add the cooked pasta and cream as well as all the olive oil and oregano in the skillet. Stir until everything is well-integrated. Remove heat.
Serve with plenty of Parmesan sprinkled over the top. The more you sprinkle, the better! Crispy Italian bread is delicious too.