ITALIAN CHICKEN SOUP

Italian Chicken Soup is a soul-soothing dish that offers heartwarming flavors by combining tender chicken, veggies, and herbs in a hearty and comforting broth. Perfect for chilly evenings, this soup is a simple yet satisfying choice ready in just 40 minutes. Its easy preparation and wholesome ingredients make it a go-to recipe for busy weeknights or lazy weekends. Serve it with some crusty bread or rolls for a complete and comforting meal that will warm you up from the inside out.

Ingredients:

1 cup chicken breast, cooked & shredded

½ cup ditalini pasta

½ tbsp. oil

2 cups chicken broth

1 small orange bell pepper, seeded & diced

1 stalk celery, sliced & diced

1 small white onion, diced

1 ¾ cups petite diced tomatoes, do not drain

½ cup heavy cream

½ jalapeno pepper, seeded & diced

½ cup water

½ tsp oregano, dried

½ tsp thyme, dried

½ tsp basil, dried

¼ tsp black pepper

¼ tsp salt

Instructions:

1. Pour water into a pot over medium-high heat and bring to a boil. Add pasta and cook according to package instructions or until Al dente. Drain, rinse, and set aside.
2. In a stockpot, heat oil over medium heat.
3. Add celery, onion, jalapeno, orange pepper, and sauté until soft.
4. Add chicken broth, chicken, and tomatoes with the juice, thyme, oregano, basil, water, salt, and black pepper. Bring the mixture to a boil.
5. Then, reduce heat to low and continue to simmer for 20 minutes.
6. Add cooked pasta and heavy cream, and stir gently to combine all the ingredients.
7. Once ready, remove from heat and serve hot with rolls or crusty bread.

Yield: 4

ITALIAN CHICKEN SOUP

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Italian Chicken Soup is a soul-soothing dish that offers heartwarming flavors by combining tender chicken, veggies, and herbs in a hearty and comforting broth. Perfect for chilly evenings, this soup is a simple yet satisfying choice ready in just 40 minutes.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 cup chicken breast, cooked & shredded
• ½ cup ditalini pasta
• ½ tbsp. oil
• 2 cups chicken broth
• 1 small orange bell pepper, seeded & diced
• 1 stalk celery, sliced & diced
• 1 small white onion, diced
• 1 ¾ cups petite diced tomatoes, do not drain
• ½ cup heavy cream
• ½ jalapeno pepper, seeded & diced
• ½ cup water
• ½ tsp oregano, dried
• ½ tsp thyme, dried
• ½ tsp basil, dried
• ¼ tsp black pepper
• ¼ tsp salt

Instructions

1.Pour water into a pot over medium-high heat and bring to a boil. Add pasta and cook according to package instructions or until Al dente. Drain, rinse, and set aside.
2.In a stockpot, heat oil over medium heat.
3.Add celery, onion, jalapeno, orange pepper, and sauté until soft.
4.Add chicken broth, chicken, and tomatoes with the juice, thyme, oregano, basil, water, salt, and black pepper. Bring the mixture to a boil.
5.Then, reduce heat to low and continue to simmer for 20 minutes.
6.Add cooked pasta and heavy cream, and stir gently to combine all the ingredients.
7.Once ready, remove from heat and serve hot with rolls or crusty bread.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 290Total Fat: 15gCarbohydrates: 20gProtein: 15g