Italian Chicken Soup

Here is a recipe by the Pioneer Woman that we really liked!  I found it online and made it soon after.  Of course, a few of the ingredients have been changed up a bit...  It is also a bit time consuming, but it makes a TON of soup so it will last a few lunches and/or dinners.  Totally worth trying it!  Enjoy!

Ingredients:
3/4 Box of SMALL noodles (any shape).  I used Mini Piccolini by Barilla)
1 Tbsp olive oil
4 Large chicken breasts
8 Cups chicken broth (low sodium)
3/4 Medium onion
1-2 Green peppers (I used just shy of 2 full one's because I love green peppers)
2 Stalks of celery
1 Tbsp oil (I separated the oil by order of when you need it in the directions...)
28 Ounces of diced tomatoes, undrained
1 1/2 - 2 Cups heavy cream
1/3 Cup extra virgin olive oil
2-3 Tbsp's dried oregano (super important spice, cannot leave this one out)
Salt and pepper to taste (just add it at the end)
Parmesan cheese for serving on top...and crusty bread!

Directions:
*Cook your pasta in a large pot according to the packaging directions.  I just boiled the water with some salt, can't go wrong...  Be careful not to overcook though!

*Remove the pasta and rinse under cold water.  Drain.  Then toss the pasta with 1 Tbsp oil.  Set aside.

*Put your chicken breasts, uncooked, into the large skillet pot (without the pasta...).  Pour the chicken stock over the chicken.

*Bring chicken stock and chicken breasts to a boil.  Once it is boiling, turn it all the way and simmer the chicken (cook on really low heat) for 30 minutes, covered.

*Dice up all of your celery stalks, onion, and green pepper.

*After simmering for 30 minutes, turn off the heat.  Leave chicken in the pot, still covered with a lid, for another 30 minutes.  Hey, I told you it takes a bit of time to make this thing...but it is well worth it in the end!  Homemade soup is amazing...

*After these 30 minutes, remove the chicken and shred it.  You should be able to take two forks and just pull it all apart.  Put the chicken back into the pot with the chicken juice/broth.

*Heat 1 Tablespoon of olive oil in a small pan.  Add the oregano and then turn off the heat.  Stir constantly for about 1-2 minutes to make sure it doesn't burn.  Set aside...and sorry for all these dishes.  :)

*Another skillet please.  Okay, put your onions, celery, peppers, and 1 Tbsp oil into the skillet/pan.  Cook these on medium heat for about 10 minutes.  Stir often so they do not burn.  Once done, pour into the pot with the shredded chicken and chicken juice.

*Pour the tomatoes and their juice (so undrained tomatoes) into the chicken broth mixture.  Now add the oregano mixture  (I left out a little bit because the smell was SO strong, I  didn't want the soup to be all oregano).

*Pour the cooked pasta into the soup mixture.  Add the cream and the olive oil.  Stir well.

*Bring mixture to a boil.  Once it is boiling, turn it off.

*Serve soup with LOTS of Parmesan cheese on the top.  If you have crusty bread, serve that with it.  Its delicious when the bread soaks up the oil at the top of the soup, oh my!  :)