Monday, December 10, 2012

Italian Chicken Noodle Soup


  • 1 box Ditalini Pasta (best) or Rings ( second option) 
  • 1 Tablespoon Olive Oil
  • 1 cooked and deboned Chicken 
  • 8 cups Chicken Broth
  • 1 whole Medium Onion, Diced
  • 2 stalks Celery, Diced
  • 1 Tablespoon Olive Oil
  • 1 can (28-ounce) Can diced Tomatoes
  • 2 cups Heavy Cream
  • 1/3 cup Extra Virgin Olive Oil
  • 2 Tablespoons Oregano
  • Salt And Freshly Ground Pepper, To Taste
  • Parmesan Cheese 


  • 1
    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.
  • 2
    Place chicken in a large pot or dutch oven and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from pot and shred meat. Discard bones and set meat aside.
  • 3
    Open your can of tomatoes and set them aside. 
  • 4
    Heat a small skillet over medium high heat. Add olive oil and saute onion, green pepper, celery until tender. 
  • 5
    Add oregano  Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream and olive oil/ vegi mix from the small skillet. Stir to combine. 
  • 6
    Sprinkle with Parmesan Cheese and serve with seasoned french baguette slices 

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