Chicken Cacciatore Soup

by Kathy | Disclosure

Chicken Cacciatore Soup

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


The chicken and onions frying …

  • Chicken, precooked or not1 lb
  • Rice1 Cup
  • Chicken Broth4 Cups – Use what you have then add water to cover. The more broth the richer the flavor and greater the nutrition!
  • Onion1 Large
  • Diced Tomatoes1 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 fat1 Tbsp
  • Basil1 Tbsp
  • Oregano2 tsps
  • organic diced tomatoes

    A large can of organic diced tomatoes …

  • Onion Granules2 tsps
  • Garlic Granules2 tsps
  • SaltTo Taste
  • Dutch oven, large saucepan or stockpot.
  • Knife
  • Cut up the onion. Cut up the chicken if needed.
  • Chicken Cacciatore

    Adding the tomatoes and spices …

  • 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.

Ready to eat!

Buon Appetito!


"It's close to impossible to get enough Vitamin K from food in modern times. I take this supplement to help make up any gap."

This post is shared at Sunday School, Made By You Monday, Homestead Barn Hop, Make Your Own Monday, Weekend Gourmet, Fat Tuesday, Show Me What Ya Got, Traditional Tuesdays, The Gathering Spot, TALU Tuesday, Party Wave Wednesday, Works for Me Wednesday, Whole Foods Wednesday, Real Food Wednesday, Tasty Traditions, Thank Your Body Thursday, Pennywise Platter, Simple Lives Thursday, Fight Back Friday and Old Fashioned Friday.

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lives just outside of Austin with her husband of 20 years Barry, youngest son Jake, three cats and about a dozen chickens. She has another older son and a beautiful daughter-in-law who live in Austin. While not a Grandma yet, with two grown kids she remains hopeful. Kathy wants a world where everyone has fresh wholesome food and feels that cookin' like a granny woman is the surest way to get there.

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