Italian Chicken Soup

I made this Pioneer Woman recipe today.  Served it with homemade rolls.  Delish!

Ingredients

1/2 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)

1 Tablespoon Olive Oil

1 breast cut up cooked Chicken

4 cups Low Sodium Chicken Broth

1/2 whole Medium Onion, Diced

1 whole Green Bell Peppers, Diced

1 stalks Celery, Diced (I used carrot)

1 whole Fresh Jalapeno, Diced

1 Tablespoon Olive Oil

1 can (28-ounce) can diced Tomatoes

1 cups Heavy Cream

2 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Minced Fresh Oregano

Salt And Freshly Ground Pepper, To Taste

Parmesan Cheese Shavings, For Serving

Preparation Instructions

Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.

Place cooked chicken and chicken stock in a crock pot on low.  Add tomatoes and oregano.

Saute onion, green pepper, celery, carrot, and jalapeno in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. Add to crockpot, along with pasta.

Cook on low for 2-4 hours.

Add cream, stir to combine. Turn off heat.

Serve with lots of Parmesan sprinkled on the top--the more the better! Crusty Italian bread is good, too.