Best Sarasotas Speedy Chicken Cacciatore Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

SARASOTA'S SPEEDY CHICKEN CACCIATORE SOUP



Sarasota's Speedy Chicken Cacciatore Soup image

This was in a small cookbook I bought at a Christmas Holiday Sale, probably 10 years back. It was submitted by Ellen Yatze, from Ft. Myers Florida. Ellen, it is a great soup! It is funny how going through my old recipe boxes, I have all these old hand written recipes, I have yet to type up - ones I simply forgot about. The title says it all. But what I like about this is how quick it cooks up. Other than chopping your chicken (I used a store bought rotisserie) and basil, and cooking the bacon, the rest is open the can or jar and add to the pot. Simmer for 15 minutes and you have a hearty soup. By all means, when I have time, I would be using chicken breasts, fresh onions and would roast my own red peppers, but the whole idea behind this soup is "quick!" She suggested serving it with some parmesan polenta and of course with the olive garnish.

Provided by SarasotaCook

Categories     Chicken

Time 35m

Yield 4 Large bowls, 4-6 serving(s)

Number Of Ingredients 20

4 slices bacon, diced (then sauteed)
1 lb chicken, diced (about 1/2 rotisserie chicken is what I used, but you can more or less if you want)
1 cup onion, diced (I use the pre-diced frozen onions, you can get them pre-diced right from the produce section too)
8 ounces white mushrooms (I used the pre-sliced mushrooms from the produce section)
3/4 cup roasted red pepper, diced (right from a jar)
1/2 green pepper (thin sliced in 1-inch pieces) (optional)
1 (15 ounce) can tomatoes, diced, Italian blend if possible
3 cups chicken broth
1/2 cup red wine
1 tablespoon balsamic vinegar
2 tablespoons fresh basil, chopped
2 teaspoons minced garlic
1 teaspoon red pepper flakes
1 teaspoon olive oil
salt
pepper
1/3 cup black olives, chopped (buy the can that is pre-chopped)
1/3 cup green olives, chopped
olive oil
cheesy polenta (quick cooking polenta and parmesan cheese)

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.

ROUND 2 RECIPE: CHICKEN CACCIATORE



Round 2 Recipe: Chicken Cacciatore image

Provided by Sandra Lee

Categories     main-dish

Time 45m

Yield 3 servings

Number Of Ingredients 10

1/4 cup all-purpose flour
2 teaspoons Italian seasoning, divided
Salt and freshly ground black pepper
Chicken legs and thighs reserved from Chicken Pot Pies recipe
1/4 cup canola oil
1 cup sliced mushrooms
1 green bell pepper, large dice
2 cups soup reserved from Tomato Soup recipe
1/2 cup chicken broth, reserved from Chicken Pot Pies recipe
1 tablespoon freshly chopped parsley leaves

Steps:

  • In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste. Combine well, then add the chicken and toss to coat.
  • In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes. Remove the chicken to a plate and reserve.
  • To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.

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 STOUP



Chicken Cacciatore Stoup image

A stoup is what I call a meal that serves up thicker than a soup yet thinner than a stew. This hearty hunter's chicken stoup is a family favorite of ours, especially on chilly nights.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

1 package boneless, skinless chicken breasts, 1 to 1 1/3 pounds, diced
Coarse salt and black pepper
1/2 teaspoon crushed red pepper flakes
3 to 4 tablespoons extra-virgin olive oil, 3 turns of the pan
2 russet potatoes, peeled and cubed into 1-inch squares
4 portobello mushroom caps or 16 cremini mushrooms, sliced or chopped
4 ribs celery hearts, chopped
1 medium onion, peeled and quartered lengthwise then thinly sliced
1 red bell pepper, seeded and quartered lengthwise then thinly sliced
4 cloves garlic, chopped
1/2 cup dry Italian red wine, eyeball it
1 (15-ounce) can diced tomatoes
1 (28-ounce) can fire-roasted crushed tomatoes
2 cups chicken stock
3 tablespoons fresh rosemary, finely chopped, 3 or 4 sprigs
1 cup basil, arugula or baby spinach leaves, shredded or torn
Grated Parmigiano-Reggiano or Romano, to pass at table
Crusty bread, to pass at the table

Steps:

  • Heat a deep skillet or a medium soup pot over medium-high heat. Add 2 tablespoons EVOO, 2 turns of the pan, and the chicken. Season it with coarse salt and pepper and red pepper flakes.
  • While the chicken cooks, chop up the veggies.
  • When the chicken is evenly and lightly browned all over, 3 or 4 minutes, remove it to a plate and reserve. Add another tablespoon of extra-virgin olive oil, 1 more turn of the pan. Add the potatoes to the pan. Cook a couple of minutes, then add in the mushrooms, celery, and onion and cook another couple of minutes. Add in the peppers and garlic and cook another 1 to 2 minutes. Season the vegetables with salt and pepper. Add chicken back to the pan. Toss it with the vegetables. Add red wine to the pan and deglaze it, picking up drippings. Add tomatoes and stock to the stoup and stir to combine. Stir in rosemary and reduce heat to low. Cover and cook 8 to10 minutes.
  • Turn off stoup and ladle into shallow bowls. Top with basil (for a sweet finish and balance to the spice in the soup) or arugula (for a peppery finish) or with spinach (for a woodsy finish). At the table, pass grated cheese for sprinkling on top of the stoup and bread for mopping up the bowl.

QUICK CHICKEN CACCIATORE



Quick Chicken Cacciatore image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds boneless, skinless chicken breast (3 pieces) or, 1 package boneless, skinless chicken thighs, if you prefer dark meat
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
2 portobello mushroom caps, halved crosswise and thinly sliced
4 cloves garlic, crushed and minced
1/2 cup beef broth or stock
1 (28-ounces) can crushed tomatoes
A handful flat-leaf parsley, chopped
1 pound egg ribbons or egg fettuccini, cooked to al dente
Crusty bread and grated Parmigiano or Romano, for passing

Steps:

  • Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
  • Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
  • Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
  • Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.

CHICKEN CACCIATORE SOUP



Chicken Cacciatore Soup image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 10 (1/2 cup) servings

Number Of Ingredients 10

1 cup uncooked rotini
3 cans vegetable broth
2 boneless, skinless chicken breasts (about 8 ounces)
1 (30-ounce) jar of extra chunky spaghetti sauce with mushrooms and diced onions
1 medium onion, chopped
1/2 teaspoon garlic puree
1/3 teaspoon Italian seasoning
3 teaspoons red wine (optional)
1 (14.5-ounce) can stewed tomatoes, cut up in juice
1 medium zucchini sliced

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



Hearty Chicken Cacciatore Soup with Rice image

Great in fall and winter, this delicious, hearty, full-flavored soup is teeming with tasty ingredients... tomatoes, chicken, vegetables, and a healthy body of rice. This is a family-favorite that I threw together. The full aroma will bring them in from outside before it's even done. Garnish with shredded Cheddar or mozzarella if desired.

Provided by Allrecipes Member

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

Time 1h55m

Yield 10

Number Of Ingredients 14

1 (32 ounce) container chicken broth
2 (10.5 ounce) cans condensed tomato soup
2 (10.5 ounce) cans water
1 (16 ounce) can diced tomatoes with juice
2 tablespoons salt-free vegetable seasoning, divided
3 tablespoons butter
2 (8 ounce) boneless, skinless chicken breasts, cubed
1 (8 ounce) can sliced mushrooms, drained
1 medium onion, diced
2 teaspoons garlic salt
2 teaspoons salt
1 ½ teaspoons ground black pepper
1 ½ cups water, or more as needed
1 ½ cups uncooked long grain 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.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 34.5 g, Cholesterol 37.7 mg, Fat 5.4 g, Fiber 1.8 g, Protein 14.9 g, SaturatedFat 2.6 g, Sodium 1735.8 mg

Related Topics