Italian Chicken Noodle Soup

NGREDIENTS

• 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 

DIRECTIONS

• 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