Soup Recipes

What’s one of the best things about Fall & Winter? The FOOD!!! And since it’s been cold and rainy here I thought this is the perfect time to share my favorite soup & my easy, go-to, crockpot soup. I hope you enjoy these as much as I do.

Sarah’s FAVORITE soup, Italian Chicken Soup

Ingredients:

1 box Ditalini pasta

1 Tablespoon Olive Oil

1 whole fryer chicken (OR use two small or one larger Rotisserie Chicken)

8 cups low sodium chicken broth

1 medium onion, diced

2 whole green peppers, diced

2 stalks of celery, diced

2 jalapeños, diced

1 Tablespoon olive oil

1 can (28-ounce) whole tomatoes

2 cups heavy cream

1/3 cup olive oil

4 Tablespoons minced fresh Oregano

Salt & Pepper to taste

Parmesan savings for serving AND French bread for dipping

Directions:

Cook Pasta. DO NOT OVERCOOK it!!! Drain, toss in 1 tablespoon of olive oil and set aside.

2. Cook and Shred the chicken OR pull rotisserie chicken and set aside.

3. Dice the tomatoes, return to juice and set aside.

4. Heat small skillet over medium heat. Add olive oil and oregano and turn heat off, stirring over the next minute keep the oregano from burning. Set aside.

5. In large pot, saute onion, green pepper, celery and jalapeño in 1 tablespoon olive oil until golden brown. Add chicken broth, shredded chicken and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream and the oregano. Stir combine. Turn off heat.

***Serve with LOTS of Parmesan Cheese sprinkles on top AND don’t forget the bread!!!!