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Chicken Cacciatore Stoup Recipe

Chicken Cacciatore Stoup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

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  • on June 10, 2011

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    This was really good! Didn’t have the arugula or spinach, but turned out fine without it.

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  • on February 27, 2011

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    AMAZING!!!! great on a rainny day

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  • on January 12, 2011

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    I thought this was an outstanding soup for winter. It does need
    longer to cook the potatoes and celery. The seasoning was spot on.
    Sandra B

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  • on January 08, 2011

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    I've made this ever since it came out and have entered it in several soup competitions at fundraisers at work. This is one you really have to take and make your own. At first I had to cut back on the rosemary because it was really intense. My wife loves it. This is one that I definitely cook in layers, put aside, then add everything together at the end. Always better the next day.

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  • on May 18, 2010

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    Was really tomatoey with just the crushed tomatoes(which btw I cud not find "fire roasted" so I didnt put the diced tomatoes.It needed more of a kick, so I added a little more crushd red pepper, tiny bit of cayenne, basil, thyme & used dried rosemary instead of fresh.Don't care for mushrooms & didnt want 2 go 2 the store, so added 2 carrots.I read the reviews about the "crunchy" veggies so, I let the whole stoup simmer longer until it reached the consistency my family likes.I would recommend using the wine, gave it a little extra something.My husband LOVED this recipe, He said to "put it on the menu".Easy to adjust to ur taste and whats in ur kitchen

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  • on February 23, 2010

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    Made this tonight and my boyfriend and I both loved it! Used the recipe as a starting off point and went from there. I only used one potato instead of two, but added half a large zucchini and one carrot and cooked the vegetables much longer than the recipe called for in order to soften them a bit more. I added some cayenne and garlic powder to the chicken to spice it up a bit more and stirred a little dried thyme and basil, a bit of sugar, and a touch of balsamic vinegar into the pot. Was delicious finished with spinach, can't wait to try basil next time!

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  • on January 16, 2010

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    I don't even like to cook, but I like making this. I can pretend that I actually know what I'm doing! Instead of browning chicken, I use the Perdue Short Cuts. This stoup is delicious, it's all in one pot and it suits my skill level.

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  • on January 10, 2010

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    I have done this one twice so far. Once with fresh Basil and once with fresh spinach. I absolutely loved the spinach version. If you like it spicy, add more red pepper flakes (I do. One thing, the first time I made this, it took me 30 minutes just to chop the stuff up, and I wasn't even talking as much as Rachel does (my hats down to her. I don't know how she does it. But I imagine once I do it a few times, I'll get faster :

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  • on December 15, 2009

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    We love soup! This one sounded like another winner! It was hearty but bland. I only added 2 T of rosemary fearing I would overpower the soup, but found the flavor bland. We added dried basil, as suggested by another reviewer, and dried oregano. Maybe I'll try it again adding the full amount of rosemary, but then again, maybe I'll just make the regular chicken cacciatore.

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  • on December 03, 2009

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    This was a good one pot meal. It is easy and hearty. Didn't have any fresh rosemary so used a teaspoon of dry. I cooked mine a little longer as I like my veggies soft in soups. Served with some good sour dough bread. Not a drop wasted.

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