Chicken Soup Italiano


By Eileen Goltz,


1 lb. box of bow tie pasta
1 tablespoon olive oil
1 whole cut up chicken, skinned
8 cups chicken broth
1 sweet onion, diced
2 green or red bell peppers sliced
2 stalks celery, diced
1 to 2 jalapeno peppers, diced, no seeds
3 tablespoons olive oil
1 can (28-ounce) can diced tomatoes
2 cups pareve sour cream
4 tablespoon fresh minced oregano
Salt and pepper to taste


Cook pasta according to package directions. It should be al dente. Drain it, rinse it in cold water then return it to the pan and drizzle 1 tablespoon olive oil over the top. Toss to coat and set aside.

Place chicken and broth in a large soup pot and bring the mixture to a boil. Cover and then simmer for 30 minutes. Remover the soup from the heat and let cool, covered for about 15 minutes. Take the chicken out and pull the meat off the bones. Set the meat aside and throw away the bones.

In a skillet sauté the onions, peppers, celery, and jalapeno in the 3 tablespoons of olive oil just until soft. Add the oregano and cook for 1 minute. Add the mixture to the soup and mix to combine. Add the shredded chicken and the diced tomatoes with the juice. Bring the soup to a boil, and then reduce to a simmer. Add cooked pasta, pareve sour cream and mix to combine. Cook for 2 minutes then serve.



Modified from

Recipe: kosher, meat, poultry, soup