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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

Showing 11-20 of 60

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  • on November 19, 2009

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    My hat's off to you Rachael ! This was simply outstanding, and it gets better each time you re-heat it. I can't say enough. It's one of my very favorites. Anyone can make this it's so easy & the variations could be innumerable. You can add other vegetables to make it just to your own liking! Thank you for a wonderful "meal in a pot".

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  • on November 12, 2009

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    This stoup was so much fun to make and it made our kitchen smell so wonderfully!! It was so easy! We love 30 minute meals! We even replaced the wine with beef broth and it still was amazing. We can't wait for Rachel's next great recipie! : Thanks Rachel!!!!!


    Life Long Veiwers!!!!

    Lynzea, Sandy, and Vicky (age 6

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  • on September 13, 2009

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    Very easy, very flavorful. I made it for my parents when they came to visit and they loved it! It's also a very flexible recipe, which is great when you're trying to clean out your veggie drawer. Thanks Rache.

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  • on June 29, 2009

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    It took a little tweaking, but it worked! I just started with sauteing the veggies and then going from there. I added my already-made chicken (took it off the bone and separated into chunks when the recipe says to add the chicken back in. I also only added the diced tomatoes and not the crushed tomatoes since I already had tomato sauce from the original recipe and I added one extra cup of stock. This soup was definitely much tastier than boring leftovers. Now I just have to figure out what to do with my stoup leftovers!

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  • on April 14, 2009

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    This was quite good with a few modifications I read from earlier reviews.

    We decreased the rosemary from 3-4 sprigs to 2 (about 1 1/2 Tbsp.

    Instead of 1/2 c red wine (didn't have any we used 1 Tbsp balsamic vinegar which worked fantastically.

    We decreased the mushrooms by half (added an extra pepper per recommendation on the show and used buttons instead of portobello/crimini for a less deep taste.

    If you have the time I would definitely let this simmer for 20-30 minutes. You can eat it after 10 minutes of simmering (and it's good but a little more timer makes it even better.

    If you like your potatoes soft give it more time to simmer. I liked them with the bit of firmness left.

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  • on March 26, 2009

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    While this is a 30 minute meal, I have really enjoyed making it in the crockpot where the flavors really meld and the veggies are not crispy.

    I have really enjoyed serving this as a casual meal when we have had guests and been on the go all day. When you come in the house the smell is fantastic!
    Serve with crusty bread and a salad. Very hearty, very good meal!

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  • on February 24, 2009

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    Love Rach, however, I did not care for this recipe... veg too crispy and even though I sliced my potatoes thin they were still undercooked at the end of the suggested cooking time. I would recommend cooking most ingredients separately if you like them cooked a little less crunchy as I do. Good cooking!

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  • on February 11, 2009

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    This "stoup" was really good. Chock full of veggies and only one pound of chicken breast! The portabellas make it "meaty". I used basil on top and thought it was a nice compliment. There wasn't one drop of this meal left. I personally would omit the potatoes, but my kids wished there were more....
    Excellent meal, would definitely make it again.
    Krissy Martin
    Southgate, MI

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  • on February 06, 2009

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    You can do anything with this recipe if you have an imagination. The only change I made was cutting back on the rosemary. A little rosemary goes a LONG way and since I grow my own rosemary, I think it's stronger. I used one tablespoon but next time I'll use 1/2 tablespoon and some thyme, too. Another great recipe from our friend Rachel Ray. Loved it.

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  • on February 04, 2009

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    Very good, healthy and fast. A keeper!

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