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
- 1 lb Chicken
- 1 Cup Rice
- 4 Cups Chicken Broth
- 1 Onion
- 1 Can Diced Tomatoes
- 1 tbsp Refined Coconut Oil
- 1 tbsp Basil
- 2 tsp Oregano
- 2 tsp Onion Granules
- 2 tsp Garlic Granules
- Salt to Taste
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.