Italian Chicken Soup

Tomorrow it is back to work after a long holiday vacation...so today I made up this soup thinking I will appreciate having dinner ready when I get home tomorrow.  Plus the weather has gotten cold and honestly, I need to eat something better than cookies and treats.  So when the Pioneer Woman posted this soup on her site, I decided to give it a try.  Her original recipe calls for a lot of cooking and letting things rest.  I simplified and cooked a lot of ingredients together and added them to the broth and let simmer just a bit.  Still delicious and less work.  So cook up a pot of soup and eat something healthy with me after indulging in all those cookies!

1 box Ditalini Pasta (if you can't find this use macaroni)

1 T. olive oil
1 # cut up chicken breasts, thighs, or combination of both
8 c. chicken broth
1 onion, chopped
2 green peppers, chopped
2 stalks celery, chopped
2 jalapenos, diced
1 can whole tomatoes, diced
3 T. oregano
salt and pepper to taste
2c. heavy cream or 1/2 and 1/2 (I actually only use 1/2 c. and it was still good)
Parmesan cheese

Cook pasta in a pot for 10 minutes.  Drain.
Put olive oil in a large skillet and heat on medium heat.  Add onion, celery, pepper,  jalapeno, and diced chicken.  Cook until chicken is just barely pink.

Put the chicken broth in a large pot or dutch oven.  Add tomatoes and chicken mixture.  Cook on a low simmer for 20 minutes.  Add pasta, and cream .  Remove from heat.  Put into bowls and sprinkle with Parmesan cheese.