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


4-6 Servings


Cooking Time

30 minutes




  • 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.

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