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Italian Chicken Soup

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