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
Yield
4-6 Servings
Cooking Time
30 minutes
Difficulty
Easy
PrintIngredients
- 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
Instructions
- 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.