Sunday, March 18, 2012

Chicken Cacciatore Soup

I really liked this soup, but next time I will add the pasta each time I warm the soup. By the time we had warmed it a third time, the pasta was a little mushy for my taste. I took it with us to the beach for Spring Break with the kids and grandkids.  It comes from my Big Book of Soups and Stews by Maryana Vollstedt

Printable Version:

2 tablespoons vegetable oil
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
4 ounces medium mushrooms, sliced
2 boned and skinned chicken breast halves, cut into bite-sized pieces
4 cup chicken stock or broth
1/4 teaspoon dried oregano
1 teaspoon salt
Freshly ground pepper to taste
1 cup uncooked rotini
1 can (8oz) tomato sauce
1/4 cup dry white wine
1/4 cup chopped parsley
2 tablespoons all-purpose flour
1/4 cup water
Freshly grated Parmesan Cheese for topping
In a large soup pot over medium heat, warm oil. Add onion, bell pepper, and garlic and saute' 2 minutes. Add mushrooms and chicken and saute' until chicken turns white and vegetables are tender, about 5 minutes longer. Add stock, basil, oregano, salt, pepper, and rotini. Raise heat to high and bring to a boil, then reduce heat to medium-low and cook, uncovered, until rotini is tender, about 7 minutes. Add tomato sauce, wine, and parsley and cook uncovered, until flavors are blended, about 10 minutes longer. To thicken, mix flour and water in a bowl and stir into soup. Bring to a boil and stir until thickened, 1-2 minutes. Ladle into bowls, sprinkle with Parmesan cheese and serve immediately.

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