“This quickie cacciatore meets with my Italian husband's approval. Each brothy spoonful is brimming with vegetables and tender pieces of chicken.” —Nancy Roth, St. Joseph, Illinois
- 1/2 pound medium fresh mushrooms, quartered
- 2 medium leeks (white portion only), sliced
- 2 tablespoons olive oil
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 3 cups cubed cooked chicken
- 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
- 1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
- 1 each medium green, sweet red and yellow peppers, chopped
- 1 cup uncooked bow tie pasta
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/2 cup shredded Parmesan cheese
- 1/4 cup fresh basil leaves, thinly sliced
- In a Dutch oven, saute mushrooms and leeks in oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, pasta, thyme and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until pasta and vegetables are tender. Top each serving with cheese and basil.
Freeze option: Before adding cheese and basil, cool soup and transfer to freezer containers. Freeze up to 3 month. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle each serving with cheese and basil. Yield: 7 servings (about 2-1/2 quarts).
Originally published as Chicken Cacciatore Soup in Country Woman February/March 2009, p22
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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