Italian Chicken Soup

This is from the Pioneer Woman. So simple and SO yummy...That Pioneer Woman is a genius!! I love smart, simple, and delicious cooks.

1 box Ditalini pasta {I used the Barilla brand}

1 tbsp. olive oil

4 chicken breasts

8 cups chicken broth {this equals out to two big boxes of chicken broth}

1 medium onion, diced

2 green peppers, diced

2 stalks of celery, diced

1 tbsp. olive oil

1 can {28. oz} whole tomatoes, diced

2 cups heavy cream

1/3 cup olive oil

4 tbsp. minced fresh oregano

salt & pepper, to taste

Parmesan Cheese shavings, as desired

First up, cook your pasta according to package directions.  I used the whole box of Ditalini, just incase you're wondering.  Drain pasta, rinse, and return to pot.  Toss in 1 tbsp. of olive oil and mix well.  Set this aside.

Cook your chicken and shred-or go easy and buy a rotisserie chicken and pull apart.

Chop up your bell peppers, celery, and onion.

Saute the peppers, onion, and celery, in a tablespoon of olive oil until tender {about 10ish minutes}. Now add the broth, chicken, and tomates {with all the tomato juice} to the pan.  Bring to a boil and the reduce the heat to simmer.

Then add pasta, heavy cream and oregano and stir until well combined.

Alright guys.  Tell me this doesn't look easy enough?!