Best Hearty Chicken Cacciatore Soup With Rice Recipes

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CHICKEN CACCIATORE WITH RICE



Chicken Cacciatore with Rice image

Whenever I came home and smelled this chicken cacciatore with rice, I knew I was in for a treat.

Provided by CARTHECOOK

Categories     Main Dish Recipes     Chicken     Chicken Cacciatore Recipes

Time 40m

Yield 6

Number Of Ingredients 11

3 tablespoons vegetable oil
1 ½ pounds skinless, boneless chicken breasts, cut into strips
½ cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can whole peeled tomatoes
1 (8 ounce) can tomato sauce
1 cup green bell pepper strips
2 teaspoons salt
½ teaspoon dried basil
⅛ teaspoon cayenne pepper
1 ½ cups uncooked instant rice

Steps:

  • Heat oil in a pot over medium heat. Add chicken, onion, and garlic; cook until chicken is browned and onion and garlic are softened, 8 to 10 minutes. Stir in tomatoes, tomato sauce, bell pepper, salt, basil, and cayenne. Bring to boil; cook for 5 minutes. Stir in rice.
  • Cover and remove from heat. Let stand for 5 minutes. Stir before serving.

Nutrition Facts : Calories 319.5 calories, Carbohydrate 29.7 g, Cholesterol 64.6 mg, Fat 10.1 g, Fiber 3 g, Protein 27.4 g, SaturatedFat 1.9 g, Sodium 1217.8 mg, Sugar 5.8 g

CREAMY CHICKEN CACCIATORE SOUP



Creamy Chicken Cacciatore Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 18

2 tablespoons olive oil, plus more for the noodles
2 tablespoons salted butter
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
6 ounces cremini mushrooms, trimmed and quartered
2 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
1/2 medium yellow onion, diced
1 teaspoon chopped fresh thyme
Pinch of turmeric
2 tablespoons tomato paste
1/2 cup white wine (any kind will do)
2 cups low-sodium chicken stock
One 14.5-ounce can diced tomatoes
6 ounces egg noodles
1/2 cup heavy cream
3 tablespoons fresh flat-leaf parsley leaves, chopped

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



Chicken Cacciatore Soup image

"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

Provided by Taste of Home

Categories     Lunch

Time 50m

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

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 283 calories, Fat 11g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 951mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.

HEARTY CHICKEN AND RICE SOUP



Hearty Chicken and Rice Soup image

This is my husband's and my favorite chicken soup, and I love that it is healthy soup.

Provided by Carrie Murphy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 12

10 cups chicken broth
1 onion, chopped
1 cup sliced celery
1 cup sliced carrots
¼ cup snipped parsley
½ teaspoon cracked black pepper
½ teaspoon dried thyme leaves
1 bay leaf
¾ pound chicken, cut into cubes
2 cups cooked rice
2 tablespoons lime juice
lime for garnish

Steps:

  • Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 18.3 g, Cholesterol 21.9 mg, Fat 2.8 g, Fiber 1.7 g, Protein 16.1 g, SaturatedFat 0.8 g, Sodium 997.8 mg, Sugar 3.3 g

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