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Chicken Cacciatore Soup

 Chicken Cacciatore Soup
“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
7 ServingsPrep: 25 min. Cook: 25 min.


  • 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.
  • Yield: 7 servings (about 2-1/2 quarts).

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Chicken Cacciatore Soup (continued)

Nutritional Facts: 1-1/2 cups equals 283 calories, 11 g fat (3 g saturated fat), 58 mg cholesterol, 951 mg sodium, 21 g carbohydrate, 3 g fiber, 27 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.