Pioneer Woman Italian Chicken Noodle Soup

This easy and comforting Italian Chicken Noodle Soup from the Pioneer Woman is a quick meal made with tender chicken, creamy broth, and fresh veggies. It’s a flexible recipe, perfect for using common pantry ingredients, and ready in no time. Top with Parmesan for extra flavor!

Ingredients Needed:

• 1 box (16 oz) Ditalini Pasta (short macaroni-type noodles)
• 1 Tbsp. Olive Oil (for pasta)
• 1 whole Cut-Up Fryer Chicken (about 3-4 lbs)
• 8 cups Low Sodium Chicken Broth
• 1 Medium Onion, diced
• 2 Green Bell Peppers, diced
• 2 Celery Stalks, diced
• 2 Fresh Jalapenos, diced
• 1 Tbsp. Olive Oil (for sautéing)
• 1 can (28 oz) Whole Tomatoes
• 2 cups Heavy Cream
• 1/3 cup Extra Virgin Olive Oil
• 4 Tbsp. Fresh Oregano, minced
• Salt and Freshly Ground Pepper, to taste
• Parmesan Cheese Shavings, for serving

How To Cook Italian Chicken Noodle Soup:

1. Cook the pasta: Boil the Ditalini pasta according to package instructions. Drain and rinse with cold water to stop cooking. Toss with 1 tablespoon olive oil and set aside.
2. Cook the chicken: Place the fryer chicken in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes. Turn off the heat and let it sit for another 30 minutes, then remove the chicken. Shred the meat and discard the bones.
3. Prepare the tomatoes: Dice the canned tomatoes, keeping them in their juice, and set aside.
4. Infuse the oregano: Heat 1/3 cup of olive oil in a small skillet over medium heat. Add the minced fresh oregano, then immediately turn off the heat. Stir for a minute and set aside.
5. Sauté the vegetables: Either use a new pot or pour off the chicken broth into a separate container. Heat 1 tablespoon olive oil in the pot over medium heat and sauté the diced onion, green bell peppers, celery, and jalapenos for about 10 minutes until tender and golden brown.
6. Combine the ingredients: Add the chicken broth, shredded chicken, and diced tomatoes (with their juice) to the sautéed vegetables. Bring the mixture to a boil, then reduce to a simmer.
7. Finish the soup: Add the cooked pasta, heavy cream, and the oregano-infused olive oil. Stir everything together and turn off the heat.
8. Serve: Ladle the soup into bowls and top with plenty of Parmesan cheese shavings. Serve with crusty Italian bread on the side if desired.

Recipe Tips

• Don’t overcook the pasta: Be sure to cook the pasta until it’s al dente, or slightly firm. Overcooked pasta will become mushy in the soup.
• Let the chicken rest after simmering: After boiling the chicken, let it sit in the broth for 30 minutes before shredding. This helps lock in moisture and makes the chicken more tender.
• Dice vegetables evenly: Make sure to cut the onion, peppers, celery, and jalapenos into even pieces so they cook evenly and blend well into the soup.
• Use fresh oregano if possible: Fresh oregano adds a lot more flavor compared to dried oregano. Infusing it in olive oil ensures it doesn’t burn and keeps its fresh taste.
• Add cream at the end: Always add the heavy cream last to avoid curdling. Once it’s added, don’t let the soup boil—just gently heat it.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Italian Chicken Noodle Soup cool down. Then, put it in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: Transfer leftover Italian Chicken Noodle Soup to a freezer-safe container. You can freeze it for up to 3 months. To thaw, leave it in the fridge overnight, then reheat on the stove.

Nutrition Facts

Serving Size: 1 serving (based on 8 servings)

• Calories: 277.6
• Total Fat: 16.5g
• Saturated Fat: 7.1g
• Cholesterol: 40.8mg
• Sodium: 1,534.9mg
• Potassium: 637mg
• Total Carbohydrate: 17.6g
• Dietary Fiber: 2.8g
• Sugars: 1.5g
• Protein: 16.8g

Try More Pioneer Woman Recipes:

• Pioneer Woman Mexican Chicken Soup
• Pioneer Woman Chicken And Rice Soup
• Pioneer Woman Lemon Chicken Orzo Soup
• Pioneer Woman Chicken Parmesan Soup
• Pioneer Woman Chicken And Dumpling Soup

Pioneer Woman Italian Chicken Noodle Soup

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Soups Recipe Keys: I Italian Chicken Noodle Soup

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time: 30 minutesTotal time:1 hour 50 minutesServings:8 servingsCalories:277.6 kcal Best Season:Suitable throughout the year

Description

This easy and comforting Italian Chicken Noodle Soup from the Pioneer Woman is a quick meal made with tender chicken, creamy broth, and fresh veggies. It’s a flexible recipe, perfect for using common pantry ingredients, and ready in no time. Top with Parmesan for extra flavor!

Ingredients

• 1 box (16 oz) Ditalini Pasta (short macaroni-type noodles)
• 1 Tbsp. Olive Oil (for pasta)
• 1 whole Cut-Up Fryer Chicken (about 3-4 lbs)
• 8 cups Low Sodium Chicken Broth
• 1 Medium Onion, diced
• 2 Green Bell Peppers, diced
• 2 Celery Stalks, diced
• 2 Fresh Jalapenos, diced
• 1 Tbsp. Olive Oil (for sautéing)
• 1 can (28 oz) Whole Tomatoes
• 2 cups Heavy Cream
• 1/3 cup Extra Virgin Olive Oil
• 4 Tbsp. Fresh Oregano, minced
• Salt and Freshly Ground Pepper, to taste
• Parmesan Cheese Shavings, for serving

Instructions

1. Cook the pasta: Boil the Ditalini pasta according to package instructions. Drain and rinse with cold water to stop cooking. Toss with 1 tablespoon olive oil and set aside.
2. Cook the chicken: Place the fryer chicken in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes. Turn off the heat and let it sit for another 30 minutes, then remove the chicken. Shred the meat and discard the bones.
3. Prepare the tomatoes: Dice the canned tomatoes, keeping them in their juice, and set aside.
4. Infuse the oregano: Heat 1/3 cup of olive oil in a small skillet over medium heat. Add the minced fresh oregano, then immediately turn off the heat. Stir for a minute and set aside.
5. Sauté the vegetables: Either use a new pot or pour off the chicken broth into a separate container. Heat 1 tablespoon olive oil in the pot over medium heat and sauté the diced onion, green bell peppers, celery, and jalapenos for about 10 minutes until tender and golden brown.
6. Combine the ingredients: Add the chicken broth, shredded chicken, and diced tomatoes (with their juice) to the sautéed vegetables. Bring the mixture to a boil, then reduce to a simmer.
7. Finish the soup: Add the cooked pasta, heavy cream, and the oregano-infused olive oil. Stir everything together and turn off the heat.
8. Serve: Ladle the soup into bowls and top with plenty of Parmesan cheese shavings. Serve with crusty Italian bread on the side if desired.

Notes

• Don’t overcook the pasta: Be sure to cook the pasta until it’s al dente, or slightly firm. Overcooked pasta will become mushy in the soup.
• Let the chicken rest after simmering: After boiling the chicken, let it sit in the broth for 30 minutes before shredding. This helps lock in moisture and makes the chicken more tender.
• Dice vegetables evenly: Make sure to cut the onion, peppers, celery, and jalapenos into even pieces so they cook evenly and blend well into the soup.
• Use fresh oregano if possible: Fresh oregano adds a lot more flavor compared to dried oregano. Infusing it in olive oil ensures it doesn’t burn and keeps its fresh taste.
• Add cream at the end: Always add the heavy cream last to avoid curdling. Once it’s added, don’t let the soup boil—just gently heat it.

Keywords:Pioneer Woman Italian Chicken Noodle Soup