Creamy Chicken Cacciatore Soup Recipes

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 WITH CREAMY MASHED POTATOES

Steps:

• Cook potatoes and cauliflower in boiling water in large saucepan 20 min. or until tender.
• Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until golden brown. Transfer to plate; cover to keep warm.
• Add dressing, mushrooms and peppers to skillet; cook and stir 6 min. Add tomatoes; simmer 8 min. Return chicken to skillet; spoon sauce over chicken. Simmer 3 min. or until chicken is done (165 degrees F).
• Drain potato mixture; return to pan. Add reduced-fat cream cheese; mash until potato mixture is fluffy. Serve topped with chicken, vegetables and 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:

• 1. In a large soup pot heat 2 tablespoons of olive oil and brown cut chicken on all sides remove from pan. In same pan add addional tablespoon of olive oil and saute onion mushrooms pepper potatos and 4 cloves of the garlic adding after a few min of sauteing each one.
• 2. deglaze pan with red wine scraping bottom of the pan for 3 or 4 min. Add chicken stock, canned tomatos basil, rosemary and pepper flakes and cooked chicken to the pot and simmer on med low for 20 to 30 min.
• 3. Grate pamesan cheese, place in bowl and put on table to sprinkle on top of stoup.

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.