Chicken Cacciatore Soup
“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
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
Reviews
I made this twice. Once for my mom and her boyfriend and they loved it. Once for the soup suppers 2 years ago at our church at lent. I gave my priest a bowl since he wasnt there and he said that it was very good. I live this myself but for me I had to make mine with no pasta since I'm diabetic but it was still very good. .
Have made this many times and I love it! Great family dish to prepare.
This was a delicious soup recipe with lots of flavor - definitely put the shredded parmesan or asiago on top along with the fresh basil; it makes a beautiful finish!