Pioneer Woman Italian Chicken Soup

Hearty and comforting, this Pioneer Woman Italian Chicken Soup is made with tender chicken, vibrant vegetables, and ready in 45 minutes. Blooming fresh oregano in warm olive oil before stirring it into the broth releases an incredible, aromatic depth. I love making a huge pot on chilly afternoons for easy lunches.

Why This Classic Works

When I first made this, I almost skipped heating the oregano in olive oil because I was in a rush. I quickly learned that this simple step is the absolute secret to the soup’s rich flavor profile.

The infused oil floats beautifully on top, adding a luxurious finish to every bowl. I also found that cooking the pasta separately keeps it from soaking up all the precious broth overnight.

Pioneer Woman Italian Chicken Soup Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and finely diced
• 3 cups shredded cooked chicken
• 8 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 cup ditalini or small shell pasta
• 2 tablespoons olive oil (for blooming)
• 3 tablespoons fresh oregano, minced
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, for serving

How To Make Pioneer Woman Italian Chicken Soup

1. Saute The Vegetables: Heat 1 tablespoon of olive oil in a large heavy pot over medium heat. Add the diced onion, celery, bell pepper, and jalapeño, cooking for 8 to 10 minutes until softened and lightly browned.
2. Simmer The Broth: Pour in the chicken broth, diced tomatoes with their juices, and the shredded chicken. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 20 minutes to meld the flavors.
3. Cook The Pasta: While the soup simmers, boil the ditalini pasta in a separate pot of salted water according to the package directions. Drain the pasta, rinse it with cold water, and toss with a drop of olive oil so it doesn’t stick.
4. Bloom The Oregano: In a small skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the minced oregano, stir constantly for 1 minute until fragrant, then turn off the heat.
5. Finish And Serve: Stir the oregano oil, cooked pasta, and heavy cream into the simmering soup, then remove from heat. Ladle into bowls and serve with a generous dusting of Parmesan cheese.

Recipe Tips

• Keep the pasta separate: Storing the pasta in the broth will turn it into mush the next day. Add a scoop of cooked pasta to individual bowls right before serving.
• Control the spice: The jalapeño adds a subtle background warmth, but you can omit the seeds completely if you are feeding spice-averse kids.
• Watch the oregano: When blooming the herbs in hot oil, pull the skillet off the heat quickly so the oregano doesn’t scorch and turn bitter.
• Use rotisserie chicken: If you are short on time, skipping the whole raw chicken and using a store-bought roasted chicken cuts the prep time in half.

What To Serve With Italian Chicken Soup

A crusty loaf of garlic bread is essential for soaking up every last drop of the fragrant, oregano-laced broth. I also like to serve a crisp Caesar salad on the side to balance the rich and hearty nature of the soup.

How To Store

Store the cooled soup and the cooked pasta in separate airtight containers in the fridge for up to four days. If you want to freeze it, freeze the soup base without the pasta or the heavy cream for up to three months, then add fresh pasta and cream when reheating.

FAQs

Can I use dried oregano instead of fresh?
Yes, you can substitute dried oregano, but reduce the amount by half since dried herbs have a much stronger flavor. You will still want to bloom it in the hot oil.

Do I have to add the heavy cream?
The cream adds a wonderful silkiness to the broth, but you can absolutely leave it out if you prefer a lighter, clear soup.

Can I use chicken thighs instead of breasts?
Boneless, skinless chicken thighs work beautifully here and tend to stay a bit more tender than breasts after simmering in the broth.

Nutrition

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 65mg
• Sodium: 850mg
• Total Carbohydrate: 22g
• Protein: 24g

Try More Recipes:

• Pioneer Woman Italian Creamy Sausage Pasta
• Pioneer Woman Italian Baked Ziti
• Pioneer Woman Italian Chicken Soup Recipe

Pioneer Woman Italian Chicken Soup

Recipe by PaulaCourse: SoupsCuisine: Italian

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Hearty and comforting, Pioneer Woman Italian Chicken Soup features tender shredded chicken, sweet diced tomatoes, and aromatic oregano-infused oil, all ready in 45 minutes. It is a wonderfully simple one-pot meal that effortlessly warms up any chilly weeknight dinner.

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 stalks celery, diced

• 1 green bell pepper, diced

• 1 jalapeño, seeded and finely diced

• 3 cups shredded cooked chicken

• 8 cups low-sodium chicken broth

• 1 (14.5 oz) can diced tomatoes, with juices

• 1 cup ditalini or small shell pasta

• 2 tablespoons olive oil (for blooming)

• 3 tablespoons fresh oregano, minced

• 1/4 cup heavy cream

• 1/2 cup freshly grated Parmesan cheese, for serving

Directions

• 1. Saute The Vegetables: Heat 1 tablespoon of olive oil in a large heavy pot over medium heat. Add the diced onion, celery, bell pepper, and jalapeño, cooking for 8 to 10 minutes until softened and lightly browned.
• 2. Simmer The Broth: Pour in the chicken broth, diced tomatoes with their juices, and the shredded chicken. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 20 minutes to meld the flavors.
• 3. Cook The Pasta: While the soup simmers, boil the ditalini pasta in a separate pot of salted water according to the package directions. Drain the pasta, rinse it with cold water, and toss with a drop of olive oil so it doesn’t stick.
• 4. Bloom The Oregano: In a small skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the minced oregano, stir constantly for 1 minute until fragrant, then turn off the heat.
• 5. Finish And Serve: Stir the oregano oil, cooked pasta, and heavy cream into the simmering soup, then remove from heat. Ladle into bowls and serve with a generous dusting of Parmesan cheese.