Italian Chicken Soup

I've been staring at this one of Pioneer Woman's photo of her Italian Chicken Soup on my Pepperplate for a couple weeks.

This weekend I found the energy and help (thanks mom) to actually put it together.  I think it is a pretty awesome soup (although more like a stew).  I of course had to modify it just a little bit...

And here is the deal with this soup.  It is a little complicated - worth it - but not a just throw it all together deal which is how I normally make a "homemade soup".  It probably took me over a solid hour in the kitchen to get it all going.  It makes a TON and definitely feels like a full meal - add bread and you are ready to go.  I even ate it for lunch leftovers today and it was good, again.

Here it is in my pot.  See, it is a lot!

Italian Chicken Soup, from Pioneer Women here.

• 1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
• I used Elbow Pasta
• 1 Tablespoon Olive Oil
• 1 whole Cut Up Fryer Chicken
• I used a Cut Up Roaster Chicken 
• 8 cups Low Sodium Chicken Broth
• 1 whole Medium Onion, Diced
• 2 whole Green Bell Peppers, Diced
• 2 stalks Celery, Diced
• 2 whole Fresh Jalapenos, Diced
• I didn't use Jalapenos... 
• 1 Tablespoon Olive Oil
• 1 can (28-ounce) Can Whole Tomatoes
• Next time just buy 28 ounce can of diced tomatoes
• 2 cups Heavy Cream
• I used 1/2 pint of whipping cream
• 1/3 cup Extra Virgin Olive Oil
• 4 Tablespoons Minced Fresh Oregano
• I used 3 Tablespoons of dried Oregano
• 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 large pot or dutch oven and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from pot and shred meat. Discard bones and set meat aside.
  
  Dice canned tomatoes and return them to their juice. Set aside.
  Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.
  
  Either pour off chicken broth into a separate container or use a new pot to saute onion, green pepper, celery, and jalapenos in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat.
  Serve with lots of Parmesan sprinkled on the top--the more the better! Crusty Italian bread is good, too.