Last we had some friends over for dinner. Normally when someone is coming for dinner, I know exactly what I'm making way in advance, but this time around ...... I spent part of Monday looking at cooking magazines and websites searching for inspiration, nothing. I read cook books, nothing. Monday night as I layed in bed watching The Family Guy, I thought Pasties and some kind of soup. Hubby came home he thought it sounded good. So yesterday morning as I sat enjoying my Pumpkin Spice Latte and once again looking at cook books, I came across the recipe for Chicken Cacciatore Soup.
Instead of using precooked chicken (of which I didn't have or store bought stock) I boiled a chicken and made my own stock. Anyway the soup was delicious and it tasted like chicken cacciatore, except in a soup form. Served with a side of warm Pretzel Bread, it was the perfect meal.
Chicken Cacciatore Soup
- 2 medium leeks, sliced white portions only
- 8 ounces fresh mushrooms, sliced
- olive oil
- 6 - 8 cups chicken broth
- 1 whole chicken, boiled, skin and bones removed, chopped
- 2 (14 1/2 ounce) diced tomatoes with basil, garlic, and oregano, undrained
- 1 medium zucchini, quartered lengthwise and sliced
- 1 medium green, yellow, and red pepper, chopped
- 1 cup uncooked bow tie pasta
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 3 cloves garlic, minced
In a large sauce pan, saute mushrooms, garlic, and leeks in olive oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, pasta, thyme, and ground pepper. Bring to a boil, reduce heat and simmer uncovered for 15-20 minutes or until vegetables and pasta are tender.
Adapted from Taste of Home
