Italian Chicken & Ditalini Soup

Smoky Italian Chicken and Ditalini Soup

4 boneless skinless chicken breasts
Salt and Pepper to taste
1 onion, chopped
1 stalk celery, chopped
1/3 cup chopped red, green and yellow bell peppers
2 Tbsp olive oil
32-oz carton chicken broth
28-oz can diced tomatoes
4-oz can V-8 vegetable juice
1 tsp minced roasted garlic
1 tbsp diced pickled jalapenos
Pinch sugar
Splash hot sauce
1/4 cup bbq sauce
10-oz carton frozen Fordhook lima beans
12-oz Ditalini, cooked al dente
1 cup heavy cream
3 Tbsp shredded Parmesan cheese
Chopped Parsley


Heat olive oil in a large stockpot and brown the chicken breasts, seasoned with salt and pepper, on both sides.  Remove chicken from pot and add the onion celery and bell peppers.  Cook, stirring often over medium heat until the vegetables soften.  Return the chicken to the pot and add chicken broth, diced tomatoes, V-8, garlic, jalapenos, sugar, hot sauce and bbq sauce and lima beans.  Bring to a boil, reduce heat and simmer 20-30 minutes or until beans are done.  Stir in the Ditalini and cream and serve immediately, garnished with Parmesan and Parsley.

Delicious!  John loved it.  Great with Garlic Toast.