Recipe: Chicken Cacciatore Soup

I'm not posting a St. Patrick's Day recipe today.  Our family heritage is more of a "mush" than anything else.  I'm English (Grandad from England), Scottish, Acaidian French, Spanish (Great Grandfather from Spain), and who knows what else.  Then our kids have a mix from Dad's side (Saxon, Irish, et al) so our kids are like 6 or more heritage mixed together - mush!

So, I'm posting an Italian recipe just to throw everyone for a loop ;o)  I actually had a bottle of Ledo's tomatoe sauce that my darling husband got for me the last time he was in Maryland that I've been dying to cook with.  Don't know Ledo's Pizza?  I (and Gail from Oprah) can only describe it as the best tasting pizza ever!  Ledo's Pizza was featured on Oprah's Quest for the Best: The Best Pizza in America back in Nov 2006.

I found a great recipe on the Food Network Site for Chicken Cacciatorie Soup by Pat Bias.  Oh boy, this was soooo delicious and quick to make.  I read it's taste described as "spaghetti soup" and I think that's a good fit.  We had it sprinkled with parmesan cheese and served with a side of homemade Buttermilk Cheese Bread (I'll post this yummy bread machine recipe later).  Our daughter had a friend over for supper and even she gobbled it up.  Our 3 year old son (who we can hardly get to eat anything) ate his whole bowl.  Sucess!

I did make a few changes to the recipe.  I cooked the diced chicken in Montreal Chicken Spice and Olive Oil prior to adding it to the soup.  Why?  Becasue I thought it wouldn't be as gross would taste better than adding the uncooked chicken to the soup.  After all the ingredients were mixed I transferred it to the slow cooker turned on low for an hour until we were ready to eat.

CHICKEN CACCIATORE SOUP
from Food Network's Pat Bias

1 cup uncooked rotini
3 cans vegetable broth
2 boneless, skinless chicken breasts (about 8 ounces)
1 (30-ounce) jar of extra chunky spaghetti sauce with mushrooms and diced onions
1 medium onion, chopped
1/2 teaspoon garlic puree
1/3 teaspoon Italian seasoning
3 teaspoons red wine (optional)
1 (14.5-ounce) can stewed tomatoes, cut up in juice
1 medium zucchini sliced

Cook rotini according to package directions, substituting 1 can vegetable broth for part of the water. Cook until done (about 10 minutes). Drain and set aside. Cut chicken breasts into a 1-inch dice. In a large pan, combine spaghetti sauce, 2 cans of vegetable broth, onions, garlic puree, chicken, Italian seasoning, red wine, tomatoes, and zucchini. Cook until vegetables are tender and chicken is cooked through (20 to 30 minutes). Add cooked rotini, and cook until heated through.

For a printable version of this recipe go here.
Enjoy!
 

Sugar and Spice Cookbook for Kids
by Julia Kiene
1950 Westinghouse Electric Corporation, Appliance Division