Italian Chicken Soup

Good Morning!

Iowa fans….are you getting ready for another Hawkeye Football weekend?!  We are!  I’ve had very little luck finding cute Iowa gear for Bella to sport on game day…but last week, I found a great alternative at Gymboree…

Bella says, “Bzzzzzzzzzz….Goooo Hawks!”  🙂

Whoever it is you are cheering on this weekend, I have a great soup recipe for you to whip up & enjoy during the game. 

After surfing Pioneer Woman’s food blog (who doesn’t love her?!), I found this recipe for Italian Chicken Soup…so I whipped up a big batch to share with our dear friends, Tiffany & Sean, who just welcomed a little boy to their family.  Upon taste test, I found the soup a little bland for our liking…so I went ahead & doctored it up.  The final product…delish!

Below I have inserted her recipe with my additions in red.  There is no better time of year to indulge in a pot of homemade soup!

Italian Chicken Soup

Prep Time: 20 Minutes  |  Cook Time: 1 Hour 30 Minutes  |  Difficulty: Easy  |  Servings: 8


  • 1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles) (“Tubetti”…very similar!)
  • 1 Tablespoon Olive Oil
  • 1 whole Cut Up Fryer Chicken (I used 2 rotisserie chickens)
  • 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
  • 2 cloves of Garlic, Minced
  • 1 Tablespoon Olive Oil
  • 1 can (28-ounce) Can Whole Tomatoes (I used Diced Tomatoes!)
  • 1 can (14oz) Petite Diced Tomatoes
  • 2 cups Heavy Cream  (I used Half & Half)
  • 1/3 cup Extra Virgin Olive Oil
  • 4 Tablespoons Minced Fresh Oregano
  • Salt And Freshly Ground Pepper, To Taste
  • 1/2 Cup Romano Cheese, Freshly Grated
  • A pinch of Crushed Red Pepper
  • Parmesan Cheese Shavings, For Serving

Preparation Instructions

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.

(Rotisserie chicken saves a lot of time here!) 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. (Or just use pre-diced tomatoes)

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 garlic, 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, grated romano, crushed red pepper, 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.  (Once all of the ingredients are in your pot (except the noodles), let the flavors meld over low heat (covered) for 30-40 minutes.  Add the noodles just 2 minutes before serving as to not overcook the noodles.)

Serve with lots of Parmesan sprinkled on the top–the more the better!  Crusty Italian bread is good, too.

Mmmm…Mmmm…Good!  A big thank you to Ree for a great recipe!

Indulge.  In Life.  In Love.  In Food.

Introducing….Bella Boudreau!

Good Evening!  Tonight I introduce to you Bella Reese Boudreau.  Born July 24th, 2011 at 1:37am, Bella arrived happy, healthy…and early!  She weighed in at 6 lbs 14oz and was 20.5 inches long.  With a full head of dark hair…big blue eyes…and tiny little features, she melted our hearts instantly.

Since her birth, almost 8 weeks ago, I have soaked up every little snuggle, smile, and sweet moment.  Though I took a hiatus from Indulge to capture that time with her, we did continue to cook!  I passed my “Head Chef” hat off to Ryan and he accepted the challenge!  Each night, while I fed Bella, he prepared one of our go-to meals.  Though we were encouraged to prepare and freeze meals prior to her arrival, we opted not to do so.  Time spent in the kitchen is special to us…and fresh meals are hard to pass up!  (Are we high maintenance?! I think so!)  Over the coming weeks, I will share some of these meals with you.

In addition to some great home-cooked meals, we also indulged in some wine!  Finally!  Born on a Sunday (our favorite day of the week), it seemed appropriate that Ryan and I celebrated our new life with Bella on a Sunday – our first Sunday alone as a family.  While I cared for our girl, Ryan whipped up one of our favorite pastas, Bombolotti Al Forno and cracked a bottle of Zinfandel from Bella Winery!

Just one month before our trip to Bora Bora (and the consequent conception of Bella), I visited Napa and Sonoma with my dear friend, Mandy.  While we were there, we visited Bella Vineyards, a favorite from my trip with Ryan several years prior.  Though the bottles are relatively expensive, I had “gut” feeling that one day I would have a little girl…and her name would be “Bella”, so I picked up a couple bottles to take home to Iowa.  I am so glad I did.

Whether you are planning a trip to Wine Country in the near future or looking for a GREAT Zinfandel to order into your home, I highly recommend BELLA.  Dry Creek Valley in Sonoma County is known for their Zinfandels…and this one is at the top of the list! 

To the happy, healthy arrival of our sweet Bella Boudreau and my return to Indulge, CHEERS!

Indulge.  In Life.  In Love.  In Food.