Italian Chicken Soup


It’s very loosely based on a classic soup from a chain Italian restaurant, but departs from it in several key ways…not the least of which is the addition of heavy cream, which adds richness to the soup without turning it into…well, a creamy soup. It really is the best of both worlds.


½ box pasta, I used Ditalini or a short macaroni type pasta

2 C shredded turkey or chicken

4 C chicken broth

1 Tbsp olive oil

½ onion, chopped

1 green pepper, diced

1 whole jalapeno, seeded and diced

2 stalks celery, diced

2 15 oz. cans petite cut tomatoes

1 can water

1 C heavy cream

1 tsp dry oregano

1 tsp dry basil

salt and pepper to taste




Cook pasta according to directions. Be sure and cook it al dente. Drain and rinse with cold water.

In a frying pan add olive oil, onion, celery, green pepper, jalapeno and saute until tender.

In a large soup pot combine chicken broth, water, shredded turkey or chicken, tomatoes with their juice and sauteed vegetables.

Add in herbs. Salt and pepper to taste

Bring to a boil and simmer for 20 minutes.

Add in pasta and cream.

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