Best 5 Creamy Chicken Cacciatore Soup Recipes

EASY CHICKEN CACCIATORE RECIPE

Steps:

• Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
• In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
• In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
• Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
• Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
• Garnish with parsley.

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 STOUP

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.

INSTANT POT® CHICKEN CACCIATORE

Steps:

• Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) on "Saute" mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
• Place celery, onion, and mushrooms in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
• Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season the chicken to taste with red pepper flakes and black pepper.

HEARTY CHICKEN CACCIATORE SOUP WITH 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.