Updated on Soups

Pioneer Woman Italian Chicken Soup

Pioneer Woman Italian Chicken Soup

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.

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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:

  1. Cook the Pasta: Cook ditalini pasta according to package directions. Drain, rinse in cold water, toss with 1 tablespoon olive oil, and set aside.
  2. 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.
  3. Prepare the Tomatoes: Dice the canned tomatoes, keeping the juice. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Serve: Serve with generous shavings of Parmesan cheese on top. Pair with crusty Italian bread for the best experience!
Pioneer Woman Italian Chicken Soup
Pioneer Woman Italian Chicken Soup

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:

Print Recipe

Pioneer Woman Italian Chicken Soup

Author: Mohamed Shili Cooking Method:Boiling And Simmering Cuisine:American Courses:Soups Recipe Keys: I Italian Chicken Soup
Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time: 30 minutesTotal time:1 hour 50 minutesServings:6 servingsCalories:912 kcal Best Season:Suitable throughout the year

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

  1. Cook the Pasta: Cook ditalini pasta according to package directions. Drain, rinse in cold water, toss with 1 tablespoon olive oil, and set aside.
  2. 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.
  3. Prepare the Tomatoes: Dice the canned tomatoes, keeping the juice. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Keywords:Pioneer Woman Italian Chicken Soup

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