Chicken Cacciatore Soup Recipe

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Chicken Cacciatore Soup Recipe
Chicken Cacciatore Soup Recipe photo by Taste of Home
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Chicken Cacciatore Soup Recipe

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“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
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1-1/2 cups: 283 calories, 11g fat (3g saturated fat), 58mg cholesterol, 951mg sodium, 21g carbohydrate (7g sugars, 3g fiber), 27g protein.

  • 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
  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.
  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.
    Yield: 7 servings (about 2-1/2 quarts).
Originally published as Chicken Cacciatore Soup in Country Woman February/March 2009, p22

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Reviews forChicken Cacciatore Soup

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karenlay User ID: 717340 95202
Reviewed Mar. 20, 2011

"Have made this many times and I love it! Great family dish to prepare."

MY REVIEW
joniotto User ID: 1827180 158932
Reviewed Aug. 12, 2009 Edited Feb. 12, 2010

"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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