Chicken Cacciatore Soup

Total Time Prep: 25 min. Cook: 25 min.
Yield 7 servings (about 2-1/2 quarts)
Test Kitchen Approved
“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

Directions

  1. In a Dutch oven, saute mushrooms and leeks in oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, pasta, thyme and pepper.
  2. 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.

Nutrition Facts

1-1/2 cups: 283 calories, 11g fat (3g saturated fat), 58mg cholesterol, 951mg sodium, 21g carbohydrate (7g sugars, 3g fiber), 27g protein.

“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
Recipe Creator

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