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overhead shot of the of the chicken cacciatore soup
Marissa Bolden

Chicken Cacciatore Soup

This hearty soup features tender chicken, slow-simmered with onions, celery, peppers, and garlic in a rich crushed tomato base, finished with evaporated milk and a touch of butter for a silky texture.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 chicken breast skinless/boneless, cubed
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp celery seed
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp chicken bouillon powder
  • 2 stalks celery chopped
  • 1 onion chopped
  • 8 mushrooms sliced
  • 1 red bell pepper chopped
  • 9 garlic cloves minced
  • 1 tbsp chicken bouillon
  • 1 tsp crushed red pepper flakes
  • 1 tbsp fresh oregano chopped
  • 6 basil leaves torn
  • 1 can 15 oz crushed tomatoes
  • 2 cups water
  • 2 tbsp butter
  • ¼ can evaporated milk
  • ¼ - ½ package pasta of your choice
  • Salt to taste

Method
 

  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. Season the cubed chicken with 1 tbsp salt, 1 tbsp black pepper, 1 tbsp chicken bouillon powder, and 1 tsp celery seed.
  3. Add the seasoned chicken to the hot Dutch oven and brown for about 10 minutes.
  4. Add the chopped onions, celery, red bell pepper, and sliced mushrooms to the pot. Sauté for 5 minutes, seasoning with additional salt as desired.
  5. 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.
  6. 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.
  7. Once the chicken is tender, taste and adjust seasoning as needed. Stir in additional fresh herbs if desired.
  8. While the soup simmers seperately cook the pasta according to package instructions in salted water.
  9. Once the pasta is cooked, drain and stir it into the soup along with the butter.
  10. Cover the Dutch oven and let the soup sit for 30 minutes before serving.
  11. Serve with fresh herbs , crushed red peppers and more butter and capers .