This Italian Chicken Soup is an easy and delicious way to use up your leftover Chicken.
- 8 oz pasta (1/2 box) I used Ditalini or a short macaroni type pasta
- 2 c chicken shredded
- 4 c chicken broth
- 1 tbsp olive oil
- 1/2 onion chopped
- 1 green pepper diced
- 1 whole jalapeno seeded and diced
- 2 stalks celery diced
- 30 oz petite cut tomatoes
- 1 can water
- 1 c heavy cream
- 1 tsp dry oregano
- 1 tsp dry basil
- salt and pepper to taste
How To Make Italian Chicken Soup
Cook pasta according to directions. Be sure and cook it al dente. Drain and rinse with cold water.
In a frying pan add olive oil, onion, celery, green pepper, jalapeno and saute until tender.
In a large soup pot combine chicken broth, water, shredded turkey or chicken, tomatoes with their juice and sauteed vegetables.
Add in herbs. Salt and pepper to taste
Bring to a boil and simmer for 20 minutes.
Add in pasta and cream.