Chicken Cacciatore Soup

Chicken Cacciatore Soup is a comforting, flavorful dish that combines tender chicken, savory fire-roasted tomatoes, and a medley of vegetables, all simmered together in a rich, aromatic broth.

Infused with Italian seasoning, garlic, and a hint of spice from red chili flakes, this soup is a cozy, satisfying meal.

Perfectly paired with fresh basil and Parmesan cheese, it’s an easy, delicious way to enjoy the classic flavors of Chicken Cacciatore in a warming, soup form.

Why You’ll Love This Recipe:

People will love this Chicken Cacciatore Soup because it’s packed with bold, savory flavors and tender chicken in every bite.

The combination of fire-roasted tomatoes, Italian seasoning, and fresh vegetables creates a rich and comforting broth that’s perfectly balanced with a slight kick from the red chili flakes.

The addition of pasta makes it hearty and filling, while the fresh basil and Parmesan cheese elevate the dish, giving it that extra touch of flavor and texture.

It’s an easy-to-make, one-pot meal that brings together the best of classic Chicken Cacciatore in a cozy, satisfying soup form.

Key Ingredients:

Cooked chicken (diced or shredded)

Chicken broth

Fire-roasted diced tomatoes

Sea salt and coarse ground pepper

Red chili flakes

Bay leaves

Italian seasoning

Multi-colored peppers (diced)

Sweet onion (diced)

Garlic cloves (minced)

Pasta

Fresh Parmesan cheese (for garnish)

Fresh basil leaves (for garnish)

Chicken Cacciatore Soup

Ingredients

3-4 cups cooked chicken, diced or shredded, can use a deli roasted chicken

4 cups chicken broth

1 (28 oz.) can fire roasted tomatoes, diced (I used Muri Glen.)

1 tsp. sea salt

1 tsp. coarse ground pepper

1 tsp. red chili flakes

3 bay leaves

3 Tbl. Italian seasoning dried mixture

1 ½ cups peppers, diced, multi colors

½ cup sweet onion, diced

4 garlic cloves, peeled and minced

1 cup pasta

Garnish:

Parmesan cheese, fresh, shaved or grated

Fresh whole basil leaves, lots of them for garnish

Instructions

In a large heavy Dutch oven/pot combine/blend all the ingredients, excluding the garnishes (cheese and basil).

Turn heat to medium. Cover and cook about 45-60 minutes or until the pasta is done and the flavors blend.

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Turn off heat. Keep covered. Let the soup sit (about 20 minutes) and just ooze those glorious flavors into one soup.

Serve with fresh grated or shaved cheese and fresh basil leaves.

Notes:

Using Rotisserie Chicken: For a time-saving option, rotisserie chicken can be used instead of cooking your own chicken. It adds flavor and reduces preparation time.

Tomato Variations: Fire-roasted tomatoes bring a smoky depth to the soup, but you can use regular diced tomatoes if you prefer a milder taste.

Pasta Choice: Any small pasta, like elbow macaroni, ditalini, or penne, works well in this soup. Adjust the cooking time depending on the type of pasta you use.

Flavor Enhancers: For extra richness, you can add a splash of red wine or a tablespoon of olive oil to the soup before cooking.

Customization: Feel free to adjust the level of heat with more or fewer red chili flakes. If you prefer a milder version, reduce or omit the chili flakes.

Resting the Soup: Letting the soup rest after cooking enhances the flavors as it allows the ingredients to meld together even more.

Garnishes: Fresh basil and Parmesan cheese are essential for adding flavor and texture to the soup, but you can also top with crushed red pepper or a dollop of cream for added richness.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use other types of chicken for this recipe?

Yes, you can use any cooked chicken, such as grilled chicken breast, rotisserie chicken, or even leftover chicken.

Just dice or shred it before adding it to the soup.

Can I use fresh tomatoes instead of canned fire-roasted tomatoes?

Absolutely! You can use fresh tomatoes, but be sure to roast them first to get that smoky flavor.

You may need to adjust the seasoning a bit to match the depth of flavor provided by the canned fire-roasted tomatoes.

Is there a gluten-free option for the pasta?

Yes! You can substitute gluten-free pasta in place of regular pasta.

Just be sure to adjust the cooking time, as gluten-free pasta can sometimes cook faster.

How long can I store the leftover soup?

Leftover Chicken Cacciatore Soup can be stored in an airtight container in the fridge for 3-4 days.

It also freezes well for up to 3 months.

Just be sure to store the pasta separately if you’re planning to freeze it to prevent it from becoming too soft when reheated.

Can I make this soup in a slow cooker?

Yes, you can! Simply add all the ingredients (except the pasta) to your slow cooker and cook on low for 4–6 hours.

Add the pasta about 30 minutes before serving to ensure it doesn’t overcook.

Can I use different vegetables in the soup?

Yes, you can customize the soup with other vegetables like zucchini, mushrooms, or spinach.

Just chop them into small pieces and add them when you add the peppers and onions for even cooking.

How can I make this soup spicier?

To add more heat, increase the amount of red chili flakes or add a fresh jalapeño or serrano pepper while cooking.

You can also stir in a bit of hot sauce or cayenne pepper to adjust the spice level.

What if I don’t have bay leaves?

If you don’t have bay leaves, you can substitute with a pinch of dried thyme or rosemary.

While it won’t give the exact same flavor, it will still add a nice herbal note to the soup.

Can I use low-sodium chicken broth?

Yes, you can use low-sodium chicken broth to control the amount of salt in the recipe.

Just make sure to taste the soup and adjust the salt levels as needed during cooking.

How do I store the soup if I have leftovers?

Store leftover Chicken Cacciatore Soup in an airtight container in the fridge for up to 3-4 days.

If you have added pasta, the pasta may absorb some of the liquid, so you can add a little more broth or water when reheating to loosen it up.