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Italian Chicken Soup


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  • 1/2 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
  • 1/2 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



Step 1

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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