Chicken Cacciatore Soup Recipes

HEALTHY CHICKEN CACCIATORE SOUP

Steps:

• In a large stock pot brown the chicken in oil and butter over medium heat.
• Add the garlic, onions, celery, and carrots. Sauté for 3-5 minutes, then and 1 cup of the stock simmering for 3 minutes.
• Add everything except the fresh basil, Parmesan cheese, and pasta. Stir in 1 teaspoon salt and 1/2 teaspoon ground black pepper. Simmer for 10 minutes.
• Add the pasta and half of the fresh basil. Simmer for 8-10 more minutes until the pasta is al dente. At this point add 1-2 cups water if needed. Stir in Parmesan cheese.
• Garnish with a sprinkle of Parmesan cheese and more fresh basil.

CREAMY CHICKEN CACCIATORE SOUP

Steps:

• Heat the olive oil and butter in a 5 1/2-quart Dutch oven over medium-high heat. Season the chicken with salt and pepper on both sides and place skin-side down in the pot. Brown for 4 to 6 minutes on the first side, then flip and brown for 4 to 6 minutes on the other side. Remove to a plate and set aside.
• Add the mushrooms, garlic, bell peppers, onion, thyme and turmeric to the pot. Cook, stirring occasionally, until the vegetables are softened and the edges are starting to brown, about 2 minutes. Add the tomato paste and cook for an additional minute. Pour in the white wine, bring to a simmer and simmer for 3 minutes. Use your spoon to scrape the sides and bottom of the pot to loosen any browned bits that might be stuck there. Add the chicken stock, diced tomatoes and chicken thighs. Season the soup with a healthy pinch of salt and pepper. Bring to a boil, reduce to a simmer and cook, uncovered, until the chicken is cooked through and the vegetables are tender, about 20 minutes.
• Fill a 4-quart pot with water and bring to a boil. Cook the egg noodles until al dente according to the package directions. Drain the noodles, put back into the pot they were cooked in and toss with a scant tablespoon of olive oil; set aside.
• When the chicken is ready, transfer it to a cutting board. Using 2 forks, remove the chicken from the bones and shred. Some skin will end up in the mix, which is totally fine. Add the shredded meat back to the soup. Discard the skin and bones.
• Add the noodles to the soup, as well as the heavy cream and 2 tablespoons of the parsley. Simmer for a few minutes to heat everything through. Taste the soup and adjust the seasoning as needed. Serve hot in bowls and garnish with the remaining chopped parsley.
• If you are making this soup ahead of time, undercook the noodles by 2 minutes as directed on the package, so they don't overcook when the soup is reheated. Alternatively, cook the noodles, drain, toss in olive oil and store separately, adding them to the soup once it has been reheated. Serve as directed above.

CHICKEN CACCIATORE SOUP

Steps:

• Heat oil in a large sauce pan over medium heat. Add onion and green bell pepper; cook until vegetables are tender, 5 to 7 minutes. Add garlic, red pepper flakes and oregano; cook until fragrant, about 1 minute. Place the mixture into a 6 quart slow cooker. Add the chicken stock, chicken, diced tomatoes, tomato paste, Italian seasoning, salt and black pepper, turn on high and cook for 10 minutes. Reduce heat to low and cook 6 to 8 hours. Remove chicken and shred, return to slow cooker. Add pasta and cook on high until pasta is cooked al-dente, about 10 minute. Add cheese and stir until melted. Season with salt and pepper to taste.Sprinkle with basil and serve. Stove Top Option: Heat oil in a large sauce pan over medium heat. Add onion and green bell pepper; cook until vegetables are tender, 5 to 7 minutes Add garlic, red pepper flakes and oregano; cook until fragrant, about 1 minute. Add the chicken stock, chicken, diced tomatoes, tomato paste, Italian seasoning, salt and black pepper, bring to a boil. Reduce heat and simmer for 10 minutes before adding the pasta. Simmer until pasta is cooked al-dente, about 10 minutes. Mix in Parmesan cheese and stir until cheese has melted. Season again with salt and black pepper to your taste. Sprinkle with basil and serve.

CHICKEN CACCIATORE SOUP

Steps:

• 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.

CHICKEN CACCIATORE

Steps:

• Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

CHICKEN CACCIATORE SOUP

Steps:

• Cook rotini according to package directions, substituting 1 can vegetable broth for part of the water. Cook until done (about 10 minutes). Drain and set aside. Cut chicken breasts into a 1-inch dice. In a large pan, combine spaghetti sauce, 2 cans of vegetable broth, onions, garlic puree, chicken, Italian seasoning, red wine, tomatoes, and zucchini. Cook until vegetables are tender and chicken is cooked through (20 to 30 minutes). Add cooked rotini, and cook until heated through.

HEARTY CHICKEN CACCIATORE SOUP WITH RICE

Steps:

• Combine chicken broth, condensed soup, 2 cans water, diced tomatoes, and 1 tablespoon vegetable seasoning in an 8-quart stockpot over medium heat; bring to a slow, rolling boil.
• Meanwhile, melt butter in a large skillet over medium heat. Add chicken, mushrooms, onion, and remaining 1 tablespoon vegetable seasoning and cook until onion is translucent and chicken is cooked through, about 7 minutes. Stir in garlic salt, salt, and pepper.
• Transfer chicken mixture to the stockpot and bring to a rolling boil. Cook, stirring frequently, for 30 minutes.
• While the soup is cooking, bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Add rice to the soup and continue to simmer, adding more water to reach desired consistency, for 1 hour.

SARASOTA'S SPEEDY CHICKEN CACCIATORE SOUP

Steps:

• Bacon -- In a large pot, saute your bacon in 1 teaspoon olive oil on medium heat until crisp.
• Vegetables -- To the bacon and drippings, add your onions, mushrooms, garlic and cook until slightly softened, just a couple of minutes. Add in the roasted red pepper, Optional green pepper, red pepper flakes and cook another minute.
• Broth -- Add the red wine and vinegar and cook just a minute scraping up any bits off the bottom of the pan. Add in the broth, tomatoes, and chicken. Check for seasoning (salt and pepper). Lower to medium low heat and continue to simmer for about 15 minutes. Finish with the fresh basil the last couple of minutes.
• Garnish -- As your soup is simmering, make your garnish and polenta. For the olives -- in a small bowl, fine chop and mix the two olives together and drizzle with a bit of olive oil. I like a mix of black and green, but use what you like best - and let people help themselves. And for the polenta, simply make your favorite kind. I used a quick cooking which was. Two (2) cups chicken broth and 1/2 cup polenta, and stir in 1/2 cup parmesan right at the end, salt and pepper. I used quick cooking so 5 minutes and it was done. Use your favorite.
• Serve -- A couple of ladles per bowl, top with a scoop of the cheesy polenta and garnish with the olives.