Tender chicken is slow-simmered with onions, celery, peppers, and garlic in a rich crushed tomato broth. Finished with evaporated milk and a touch of butter for a silky texture.
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FEATURED STANDOUTS
Chicken
The soup is built on a hearty base of tender chicken pieces. This protein absorbs the rich flavors of the broth and vegetables. Whether it’s diced chicken breast or thigh, its presence ensures a fulfilling and substantial meal.
Paccheri Pasta
Paccheri are a type of pasta noodles originating from Campania, usually large and tube-shaped. Their flavor is neutral, like most durum wheat semolina pasta. This means they beautifully absorb and enhance the flavors of the sauces. Their texture is robust and meaty once cooked al dente.
Onions
Finely chopped onions are sautéed to a golden perfection, laying the aromatic foundation for the soup. Their sweet and pungent notes are crucial in developing the deep, savory profile that defines cacciatore.
Celery
Crisp and slightly bitter, celery adds a refreshing counterpoint to the richer ingredients. It contributes to the classic mirepoix, lending an essential depth of flavor and a subtle crunchy element to the soup.
Peppers
A colorful medley of bell peppers adds a vibrant sweetness. Red, orange, and yellow bell pepper provides a slight tang to the dish. They soften beautifully in the broth, releasing their nuanced flavors and adding visual appeal.
Crushed Tomato
Crushed tomatoes are the backbone of any good cacciatore. They provide the essential tangy, sweet, and slightly acidic notes that characterize the dish. They create a rich, thick, and wonderfully red base for the soup, binding all the flavors together.
Evaporated Milk
Evaporated milk contributes a creamy richness and a smooth texture to the soup. It does this without making the soup overly heavy. It mellows the acidity of the tomatoes and adds a touch of luxuriousness, elevating the overall mouthfeel.
TIPS & TRICKS FOR THE BEST CHICKEN CACCIATORE SOUP
Best Noodles for Chicken Cacciatore Soup
For this recipe, I chose paccheri pasta. I particularly enjoy it for its distinctive tube shape. Each bite is fun and satisfying. However, the beauty of this dish lies in its versatility. There is a wide variety of noodles you can incorporate to suit your preference. Consider options like rigatoni, cavatappi, or even a hearty tagliatelle for a different texture and mouthfeel. Each pasta shape will interact with the rich broth in its own unique way. It offers a new experience with every variation.
Why Evaporated Milk is Best for Soup
Evaporated milk is an excellent choice for soups due to its unique properties. Unlike regular milk, it undergoes a process that removes about 60% of its water content. This results in a richer, creamier consistency. This concentration of milk solids provides a luxurious body to your soup. It also gives a velvety texture to your soup.
There is no risk of curdling that sometimes accompanies fresh dairy when heated for extended periods. It also contributes a subtle sweetness and depth of flavor. This complements savory ingredients beautifully. It enhances the overall richness of the chicken cacciatore soup.
Can I Make This Not Soup?
Absolutely! This recipe is designed as a soup. However, the core components of chicken cacciatore can be adapted into a traditional stew or braise. To transform it, reduce the amount of broth significantly, allowing the sauce to thicken into a rich, spoonable consistency. You can do this by simmering it uncovered for a longer period. Alternatively, add a cornstarch slurry at the end. Serve it over pasta, polenta, or with crusty bread to soak up all the delicious flavors.
Why Do I Cook the Noodles Separately from the Soup?
Cooking noodles separately from the soup is a crucial step, especially when using larger pasta shapes. This method ensures that the noodles cook perfectly without compromising the consistency and flavor of your broth. Larger noodles, such as paccheri or rigatoni, require a significant amount of liquid to cook properly. If cooked directly in the soup, they would absorb a large portion of the broth. This could potentially leave you with a very thick or “broth-less” soup.
By cooking the noodles separately in salted water, they absorb that flavorful water, becoming perfectly seasoned and tender. This also prevents them from releasing excess starch into your soup, which can make the broth cloudy or gummy.
Smaller noodles like ditalini or pastina don’t pose as much of an issue. They can often be cooked directly in the soup. This doesn’t significantly impact the broth’s volume or texture.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Dutch oven
Ladle
Cutting board
Chef knife
SIMILAR INGREDIENTS TO
BBQ GRILLED MEATBALLS + TEXAS TOAST
Za’atar Spiced Meatballs
Spaghetti & Smoked Pork Meatballs
ENJOY THIS RECIPE WITH
Creamy Asiago Kale
Citrus Pepper Tilapia + Serrano Pineapple Yellow Rice.
Black Pepper Crawfish & Asparagus Fried Rice + Spicy Mayo
RECIPE
Chicken Cacciatore Soup
Ingredients
Method
- Heat olive oil in a Dutch oven over medium-high heat.
- Season the cubed chicken with 1 tbsp salt, 1 tbsp black pepper, 1 tbsp chicken bouillon powder, and 1 tsp celery seed.
- Add the seasoned chicken to the hot Dutch oven and brown for about 10 minutes.
- Add the chopped onions, celery, red bell pepper, and sliced mushrooms to the pot. Sauté for 5 minutes, seasoning with additional salt as desired.
- Stir in the torn basil leaves, crushed tomatoes, evaporated milk, and water. Season with crushed red pepper flakes, 1 tbsp chicken bouillon, 1 tsp celery seed, minced garlic cloves, and garlic powder.
- Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for about 1 hour, or until the chicken is fork-tender.
- Once the chicken is tender, taste and adjust seasoning as needed. Stir in additional fresh herbs if desired.
- While the soup simmers seperately cook the pasta according to package instructions in salted water.
- Once the pasta is cooked, drain and stir it into the soup along with the butter.
- Cover the Dutch oven and let the soup sit for 30 minutes before serving.
- Serve with fresh herbs , crushed red peppers and more butter and capers .
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