Chicken Cacciatore Soup
TOTAL TIME: Prep: 25 min. Cook: 25 min.
YIELD: 7 servings (about 2-1/2 quarts).
“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
Ingredients
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1/2 pound medium fresh mushrooms, quartered
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2 medium leeks (white portion only), sliced
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2 tablespoons olive oil
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3 cans (14-1/2 ounces each) reduced-sodium chicken broth
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3 cups cubed cooked chicken
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1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
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1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
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1 each medium green, sweet red and yellow peppers, chopped
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1 cup uncooked bow tie pasta
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1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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1/2 cup shredded Parmesan cheese
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1/4 cup fresh basil leaves, thinly sliced
Directions
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1.
In a Dutch oven, saute mushrooms and leeks in oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, pasta, thyme and pepper.
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2.
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.
Nutrition Facts
1-1/2 cups: 283 calories, 11g fat (3g saturated fat), 58mg cholesterol, 951mg sodium, 21g carbohydrate (7g sugars, 3g fiber), 27g protein.
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