"The belly rules the mind."--Spanish Proverb

Chicken Cacciatore Soup Recipe

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This recipe for Chicken Cacciatore Soup, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Withers
Added: Thursday, September 14, 2006


3 tbl. olive oil
3 boneless, skinless chicken breasts, diced
2 tbl. Montreal steak seasoning
1/2 tsp. red pepper flakes
2 large potatoes, peeled and cut into 1 inch cubes
8 mushrooms, chopped
4 celery ribs, chopped
1 medium onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
4 garlic cloves, chopped
1/2 c. red wine
1 - 15 oz. can diced tomatoes (I use the one with the green chilies)
1 - 28 oz. can crushed tomatoes
2 c. chicken broth
1 tbl. rosemary
1 c. fresh basil, shredded

In a large skillet over medium heat, add 2 tbl. olive oil and then add the chicken. Season with the grill seasoning and cook until evenly and lightly browned all over, 3 or 4 minutes.

Remove cooked chicken to a plate and reserve. Add the remaining tbl. of olive oil to the pan. Add the red pepper flakes and potatoes. Cook for a couple of minutes, then add the mushrooms, celery and onions and cook for another couple of minutes. Add the peppers and garlic and cook for another minute or two. Add the chicken back to the pan and toss it with the vegetables. Add the red wine to deglaze the pan, picking up any drippings. Add the tomatoes and stock to the soup and stir to combine. Stir in the rosemary and reduce the heat to low. Cover and cook for 8 to 10 minutes.

Ladle the soup into bowls and top with the torn basil. You can also top it with parmesan cheese.

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From RR




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