I’ve been on a soup jag lately. Must be the end of winter here in Texas that brought it on. I love soup and make it through the summer months but it is so much more delicious in the wintertime! This soup is one I make once or twice a month for a little variation on our usual chicken rice soup. My sister made a fabulous chicken cacciatore when I was a kid … a very fond memory. I came up with the recipe as a way to enjoy those flavors, but with the convenience of a fairly quick soup. My big sister’s recipe had a day long cook time, but this soup takes about 40 minutes of pure cooking time, where the cook doesn’t need to do much.
Chicken Cacciatore Soup
Recipe Type: Main Dish
Prep Time: 5 minutes – PT5M
Cook time: 40 minutes – PT20M
Yield: 8 servings
- Chicken, precooked or not – 1 lb
- Rice – 1 Cup
- Chicken Broth – 4 Cups – Use what you have then add water to cover. The more broth the richer the flavor and greater the nutrition!
- Onion – 1 Large
- Diced Tomatoes – 1 Can, any size. I use both the regular and jumbo sized cans … just depends on what I have in the pantry. One just comes out a little more tangy. They are both delicious in their own way.
- Refined Coconut Oil, or chicken fat – 1 Tbsp
- Basil – 1 Tbsp
- Oregano – 2 tsps
- Onion Granules – 2 tsps
- Garlic Granules – 2 tsps
- Salt – To Taste
- Dutch oven, large saucepan or stockpot.
- Cut up the onion. Cut up the chicken if needed.
- Place onions in the pot with the coconut oil/chicken fat. Add the chicken if it’s not pre-cooked. Cook on high heat till the onions are slightly translucent and the chicken is cooked thru.
- Pour in the broth. Add the can of diced tomatoes. If you have pre-cooked chicken add that now. Bring to a boil.
- Turn the heat down to a simmer. Add the spices. Cover the pan. I like to let this cook for about 20 minutes or so. This will reduce acidity in the canned tomatoes and help the flavors blend.
- Add the rice. Ensure the liquid covers everything well. If there isn’t enough to cover just a some water.
- Let cook on low heat for about 20 minutes. Add salt to taste.
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