Italian Chicken Soup

I'm pretty sure that I am going to have to start up a Pioneer Woman label + section of my blog. This is the 8 billionth Pioneer Woman recipe I've posted (I've counted) and I'm sure the 8 billionth time I've said - Ree Drummond can do no wrong - this is delicious - this is our new favorite - everyone in the house loved it, etc. It was the most flavorful soup I've made. Also just a little tip that I have been using any time I make soup with pasta in it, leave the pasta separate if you anticipate there will be leftovers. This ensures that your pasta doesn't get all soggy and nasty. You can just serve your soup over your noodles (:

(Print)
What you need:

• 1 box ditalini
• 1 tbsp. olive oil
• 2 cups shredded, cooked chicken
• 8 cups chicken broth
• 1 medium onion, diced
• 2 green bell peppers, diced
• 2 celery ribs, diced
• 2 fresh jalapenos, diced
• 1 tbsp. olive oil
• 1 (28 oz.) can whole tomatoes (or diced to eliminate the step of cutting them)
• 2 cups heavy cream
• 1/3 cup olive oil
• 4 tbsp. fresh oregano, chopped
• Salt and pepper
• Parmesan, for serving

Directions:

1. Cook ditalini al dente and rinse with cold water to stop the cooking. Toss with 1 tbsp. olive oil and set aside.
2. Heat 1/3 cup olive oil over medium high heat and add oregano. Cook for one minute.
3. Add onion, green bells, celery, jalapenos, and 1 tbsp. olive oil. Salt and pepper, to taste. Saute for 10 minutes.
4. Add broth, chicken, tomatoes, heavy cream, and more salt and pepper. Cook for 5 to 10 minutes.
5. Serve soup over pasta, topped with Parmesan.

Recipe from The Pioneer Woman