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

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

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.