Post by Kathy on Nov 19, 2018 1:02:57 GMT
Italian Chicken Soup
Well I've made 2 new soups already and it's only the 3rd week of November! This soup is delicious! When I see a recipe using heavy cream, I check it out no matter what kind of recipe! I love using it! This is my first time using the small tube pasta, Ditalini and I really like it! The key is to boil it to al dente and it will be perfect in the soup!
This tasted so Italiany! It wasn't spicy from the jalapeno and if it was, the cream cooled it off!
Perfect soup! I served this with garlic butter breadsticks and we dunked them in our soup to soak up all the good broth and the color of this broth/soup was a beautiful tan! Really enjoyed this meal! Recipe slightly adapted from OMG RECIPES
1 (16 ounce) bottle Zesty Italian Salad Dressing
1½ pounds boneless skinless chicken breast
1 (0.60 ounce) packet Dry Zesty Italian Dressing Seasoning Mix, divided
2 Tablespoon Extra Virgin Olive Oil, divided
1 cup Ditalini Pasta (very short macaroni pasta noodles)
1 medium onion, Diced
1 medium green bell peppers, de-seeded & diced
2 stalks celery, diced
1 large Jalapeno, de-seeded and diced
1 Tablespoon minced garlic
1 (32 ounces) box chicken broth
1 (15 ounce) can diced tomatoes, don't drain (basil, garlic, oregano)
1 (15 ounce) can Cannellini beans, drained
1 can water
1 cup heavy cream
dried oregano, to taste
dried basil, to taste
salt & pepper, to taste
Pour salad dressing in a 1 gallon Ziploc bag and add chicken and marinate 30 minutes or longer. If chicken is thick, you can slice them thinner so marinade can soak in good. Remove from bag and season both sides with dry Italian dressing seasoning mix.
In a 6 quart pot heat 1 Tablespoon olive oil. Cover and cook chicken on both sides until temp reaches 175° Remove from pot and shred.
Cook pasta according to package directions. Don't over cook. Drain and rinse in cold water to cool.
In the same pot that you cooked the chicken (after wiping out), heat 1 Tablespoon olive oil over medium high heat and sauté veggies 5-8 minutes. Add garlic and sauté another 1-2 minutes.
Return shredded chicken to pot with veggies and add chicken broth, diced tomatoes, beans and water. Bring to a boil then reduce to a simmer, covered, mixing well, 20 minutes.
Add cooked pasta, cream, oregano, basil, salt & pepper. Mix well and simmer uncovered 4 minutes.
Remove from heat and let sit uncovered without stirring 30 minutes to thicken.
