Heart-Warming Soup

So I made a soup the other day called Italian Chicken Soup.  The name automatically makes me think of something my best friend's mother would make.  I miss her and her amazing family and some of the delicious meals I have been able to share with them.  Her mother is a true Italian woman and I hope someday I can be more like her and "wear the pants" and be able to cook just like her (and my mother too of course... there is nothing like a momma's cooking- no matter whose mother she may be)

Ingredients

1/2 box Pasta (very Short Macaroni-type Pasta Noodles works best- Ditalini)
1/2 Tablespoon Olive Oil
2 chicken breasts
3 cups Low Sodium Chicken Broth
1/2 whole Medium Onion, Diced
1 whole Green Bell Pepper, Diced
1 stalk Celery, Diced
1 whole Fresh Jalapeno, Diced
1/2 Tablespoon Olive Oil
1/2 can (28-ounce) Can Whole Tomatoes
1 cup Heavy Cream
1/6 cup Extra Virgin Olive Oil
2 Tablespoons Minced Fresh Oregano
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese Shavings, For Serving

Instructions

Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1/2 tablespoon olive oil and set aside.
Place chicken in a large pot and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from pot and shred meat.Set meat aside
Dice canned tomatoes and return them to their juice. Set aside.(I just used fresh tomatoes because they are cheap here)
Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.
Either pour off chicken broth into a separate container or use a new pot to saute onion, green pepper, celery, and jalapenos in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. (I never use celery because I don't care for it and that's more money to spend and the agony of finding it here) Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat.
Serve with lots of Parmesan sprinkled on the top--the more the better! Crusty Italian bread is good, too.

 Made this for 2 people and we still had leftovers... if you have a hearty man that will be eating it should be enough.  For 2 hearty men probably not.