Saturday, September 24, 2011

Perfect recipe for fall!

My favorite season is upon us! The one that keeps me in Minnesota. The colors are amazing this time of year. And we live in a part of this state that would make you wish it was this colorful all year. With these beautiful colors, come the apples, pumpkins, cooler temps, sometimes dreary days that make you want to curl up on the couch, and read a good book. 
So why not a nice warm bowl of soup to go with that book?

Here is a recipe that has been requested by many. I found this recipe a few years ago online and my family loves it. A lot of steps but not a ton of ingredients. 
So enjoy this with your family. Leave a comment if you tried it and love it! or if you would do something different to it. 

Italian Chicken Soup

1 box Ditalini Pasta 
1 Tablespoon Olive Oil
3 chicken bone in chicken breast
8 cups of water 
6 chicken bouillon cubes
1 whole Medium Onion, Diced
2 whole Green Bell Peppers, Diced
2 stalks Celery, Diced
2 whole Fresh Jalapenos, Diced
1 Tablespoon Olive Oil
1 can (28-ounce) diced tomatos 
2 cups Heavy Cream
1/3 cup Extra Virgin Olive Oil
3 tblsp Italian seasoning
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese Shavings, For Serving

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 chicken in a dutch oven and cover in water and add bouillon cubes. Bring to a boil, then simmer chicken, covered, for an hour. 

when the chicken has cooled a bit remove it from the pot and shred the chicken. Add it back into the pot with the can of diced
tomatos. Allow to simmer while you continue the recipe.

Heat a small skillet over medium high heat. Add olive oil, Italian seasoning, onion, green pepper, and jalepeno peppers saute until tender. Keep stirring  to keep from burning. Set aside.

Add the veggies into the pot with chicken and tomatos. Then bring it to a boil. Simmer 10 minutes and add heavy cream and olive oil
simmer another 10 minutes.

Serve with parm cheese either grated or out of a bottle right over the top. 


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