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!

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Jill March 1, 2013 at 8:26 pm

What are onion granules and garlic granules? I’m guessing onion powder and garlic powder????

This soup sounds delish and I can’t wait to try it out! We’re soup lovers in our house, too . . . even in summer time. We have soup and salad nights on our menu rotation frequently! Bonus for us: since there’s just the 2 of us, I freeze half for another meal, and it gives us lots of variety without much effort on my part! 😀

Kathy March 1, 2013 at 9:32 pm

It’s pretty much the same thing but not as powdery :-) … I prefer the granules just because they dissolve a little easier but the powders work too. I think you’ll love it!

Lea H @ Nourishing Treasures March 3, 2013 at 2:26 pm

Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

Lori @ Our Heritage of Health March 7, 2013 at 12:12 pm

Oooh, I’m definitely trying this – looks absolutely delicious! Soup is one of my favorites too. I love to make a big batch and then freeze extras in single-serving jars for homemade “fast food” on busy days.

Thanks for sharing with Old-Fashioned Friday! :)

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