Chicken Cacciatore Soup
Total TimePrep: 25 min. Cook: 25 min.
Makes7 servings (about 2-1/2 quarts)
- 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.
Nutrition Facts1-1/2 cups: 283 calories, 11g fat (3g saturated fat), 58mg cholesterol, 951mg sodium, 21g carbohydrate (7g sugars, 3g fiber), 27g protein.
Mar 20, 2011
Have made this many times and I love it! Great family dish to prepare.
Aug 12, 2009
This was a delicious soup recipe with lots of flavor - definitely put the shredded parmesan or asiago on top along with the fresh basil; it makes a beautiful finish!
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