ITALIAN CHICKEN SOUP

Last night, I tried this new soup that showed up on my facebook feed. The recipe was intended for using leftover turkey, but since I didn't have any of that we went with chicken. Maybe someday we will try it with turkey. I followed the recipe pretty closely except I used lactose free milk instead of cream. We had it with garlic bread and salad.

• ½ box pasta, I used Ditalini or a short macaroni type pasta
• 2 C shredded turkey or chicken
• 4 C chicken broth
• 1 Tbsp olive oil
• ½ onion, chopped
• 1 green pepper, diced
• 1 whole jalapeno, seeded and diced
• 2 stalks celery, diced
• 2 15 oz. cans petite cut tomatoes
• 1 can water
• 1 C heavy cream
• 1 tsp dry oregano
• 1 tsp dry basil
• salt and pepper to taste

1. Cook pasta according to directions. Be sure and cook it al dente. Drain and rinse with cold water.
2. In a frying pan add olive oil, onion, celery, green pepper, jalapeno and saute until tender.
3. In a large soup pot combine chicken broth, water, shredded turkey or chicken, tomatoes with their juice and sauteed vegetables.
4. Add in herbs. Salt and pepper to taste
5. Bring to a boil and simmer for 20 minutes.
6. Add in pasta and cream.