This easy Italian Chicken Soup by the Pioneer Woman is packed with flavors from tender chicken, creamy broth, and a kick of jalapenos. The combination of fresh oregano, Parmesan cheese, and pasta creates a comforting meal that’s perfect for any day.
Ingredients Needed:
- 1 box Ditalini Pasta (short macaroni-type pasta noodles)
- 1 tbsp olive oil (for pasta)
- 1 whole cut-up fryer chicken
- 8 cups low-sodium chicken broth
- 1 medium onion (diced)
- 2 green bell peppers (diced)
- 2 stalks celery (diced)
- 2 fresh jalapenos (diced)
- 1 tbsp olive oil (for sautéing veggies)
- 1 can (28-ounce) whole tomatoes
- 2 cups heavy cream
- 1/3 cup extra virgin olive oil
- 4 tbsp minced fresh oregano
- Salt and freshly ground pepper (to taste)
- Parmesan cheese shavings (for serving)
How To Make Italian Chicken Soup:
- Cook the Pasta: Cook ditalini pasta according to package directions. Drain, rinse in cold water, toss with 1 tablespoon olive oil, and set aside.
- Cook the Chicken: In a large pot or Dutch oven, cover the cut-up chicken with chicken broth. Bring to a boil, then simmer for 30 minutes. Turn off the heat, keep covered, and let the chicken rest for 30 more minutes. Remove the chicken, shred the meat, and discard the bones.
- Prepare the Tomatoes: Dice the canned tomatoes, keeping the juice. Set aside.
- Sauté the Oregano: Heat a small skillet over medium-high heat. Add 1/3 cup olive oil and the minced oregano. Stir for a minute, then turn off the heat to avoid burning. Set aside.
- Sauté the Vegetables: In the same pot or a new one, heat 1 tablespoon olive oil over medium heat. Sauté onion, green pepper, celery, and jalapenos until tender and golden brown, about 10 minutes.
- Assemble the Soup: Add the chicken broth, shredded chicken, and diced tomatoes with their juice, and bring to a boil. Reduce heat to a simmer, then add the cooked pasta, heavy cream, and the oregano-oil mixture. Stir to combine, and turn off the heat.
- Serve: Serve with generous shavings of Parmesan cheese on top. Pair with crusty Italian bread for the best experience!
Recipe Tips
- Shred Chicken While Warm: Shred the chicken when it’s still warm so it stays juicy and soft.
- Don’t Overcook Pasta: Cook the pasta just until it’s firm. If you overcook, it will get mushy in the soup.
- Add Cream at the End: Add the heavy cream after turning off the heat. This keeps the soup creamy and smooth.
- Use Fresh Oregano: Fresh oregano is best. Cook it in hot oil for a minute to bring out all the flavor.
- Simmer the Soup Slowly: Let the soup cook slowly after adding broth and other ingredients. This makes the soup taste richer.
How To Store & Reheat Leftovers
Storing in the Fridge: Store leftover soup in an airtight container in the fridge for up to 3 days.
Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge.
Reheating: Reheat on the stovetop over medium heat until warmed through, or in the microwave in 1-minute increments, stirring between each.
Nutrition Facts
- Calories: 912
- Fat: 59 g
- Saturated fat: 23 g
- Trans fat: 1 g
- Cholesterol: 180 mg
- Sodium: 1405 mg
- Carbohydrates: 49 g
- Fiber: 4 g
- Sugar: 6 g
- Protein: 43 g
Try More Pioneer Woman Recipes:
Pioneer Woman Italian Chicken Soup
Description
This easy Italian Chicken Soup by the Pioneer Woman is packed with flavors from tender chicken, creamy broth, and a kick of jalapenos. The combination of fresh oregano, Parmesan cheese, and pasta creates a comforting meal that’s perfect for any day.
Ingredients
Instructions
- Cook the Pasta: Cook ditalini pasta according to package directions. Drain, rinse in cold water, toss with 1 tablespoon olive oil, and set aside.
- Cook the Chicken: In a large pot or Dutch oven, cover the cut-up chicken with chicken broth. Bring to a boil, then simmer for 30 minutes. Turn off the heat, keep covered, and let the chicken rest for 30 more minutes. Remove the chicken, shred the meat, and discard the bones.
- Prepare the Tomatoes: Dice the canned tomatoes, keeping the juice. Set aside.
- Sauté the Oregano: Heat a small skillet over medium-high heat. Add 1/3 cup olive oil and the minced oregano. Stir for a minute, then turn off the heat to avoid burning. Set aside.
- Sauté the Vegetables: In the same pot or a new one, heat 1 tablespoon olive oil over medium heat. Sauté onion, green pepper, celery, and jalapenos until tender and golden brown, about 10 minutes.
- Assemble the Soup: Add the chicken broth, shredded chicken, and diced tomatoes with their juice, and bring to a boil. Reduce heat to a simmer, then add the cooked pasta, heavy cream, and the oregano-oil mixture. Stir to combine, and turn off the heat.
- Serve: Serve with generous shavings of Parmesan cheese on top. Pair with crusty Italian bread for the best experience!
Notes
- Shred Chicken While Warm: Shred the chicken when it’s still warm so it stays juicy and soft.
- Don’t Overcook Pasta: Cook the pasta just until it’s firm. If you overcook, it will get mushy in the soup.
- Add Cream at the End: Add the heavy cream after turning off the heat. This keeps the soup creamy and smooth.
- Use Fresh Oregano: Fresh oregano is best. Cook it in hot oil for a minute to bring out all the flavor.
- Simmer the Soup Slowly: Let the soup cook slowly after adding broth and other ingredients. This makes the soup taste richer.
Pioneer Woman Italian Chicken Soup