Chicken Cacciatore Soup

Chicken Cacciatore Soup

From: Cuisine at Home, Issue No. 44
Makes 7-8 cups
Total Time: 40 minutes

My family has taken to packing the leftovers, drained of broth, into pizza dough with mozzarella cheese to make the BEST Calzone ever!

Ingredients:

• 3 tbs olive oil
• 2 oz pancetta or bacon, diced
• 1 lb boneless, skinless chicken breasts, seasoned, sliced
• 1 cup yellow onion
• 8 oz button mushrooms, quartered
• 2 tbs chopped fresh basil
• 2 tsp garlic, minced
• 1 tsp red pepper flakes
• 1/2 cup dry red wine 
• 1 tbs balsamic vinegar
• 3 cups chicken broth
• 1 can (14.5 oz) whole tomatoes, chopped
• 1/2 cup roasted red peppers, drained, diced
• 1/2 cup kalamata olives, coarsely chopped
• 1/4 cup chopped fresh basil

Instructions:

1. Saute pacnetta in oil in a stock-pot over medium heat until crisp. Add chicken and saute 8-10 minutes to brown and cook through. Transfer to a plate.
2. Saute onion and mushrooms for 5 minutes, or until onion becomes translucent. Stir in basil, garlic, and pepper flakes; cook 1 minute.
3. Deglaze with wine and vinegar. Cook until liquid has evaporated.
4. Stir in broth, tomatoes, and peppers. Simmer, partially covered, for 15 minutes. Add reserved chicken and simmer 5 minutes to heat through.
5. Combine olives and basil for the garnish while soup simmers.
6. Serve over polenta if desired and top with olive-basil garnish.